Nourishing yin and moisturizing lungs in autumn: shredded radish pie
Overview
How to cook Nourishing yin and moisturizing lungs in autumn: shredded radish pie at home
Tags
Ingredients
Steps
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Add flour to warm water, little by little, and knead into a very soft dough (softer than earlobes)
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The mixed dough is very soft and a little sticky. I made it last night before going to bed, and we had a good night
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Soak the vermicelli in water until soft
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Chop the soaked vermicelli into soft pieces, not too finely chopped
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Wash white radish
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Grate into thin threads
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Grate the shredded radish directly and dry it with your hands, keeping the juice (make a radish honey drink and give it to your children)
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Grip the dried radish shreds with a knife a few times, do not chop them
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Put the vermicelli and radish shreds into a basin
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Add chopped green onion, light soy sauce, salt, cooked soybean oil
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Mix well
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Add some unsalted shrimp skin and mix well
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The dough this morning was even softer and could be stretched out very long with just a single lift. To prevent sticking to your hands, I greased the chopping board and hands
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Pull off a piece of dough
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Just press
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Put an appropriate amount of filling, I put quite a lot, I like to eat pies with big fillings and thin crust
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While pressing, turn the cake base and press it as thinly as possible, being careful not to burn your hands
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Hold the surrounding dough pieces with both hands and gather them in the middle, wrap them up, remember to grease your hands
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Heat a flat-bottomed non-stick pan, brush it with some oil, add the wrapped pie dough, and flatten it gently with your hands
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After pressing it thin with your hands, the side that touches the bottom of the pot has been slightly shaped. At this time, turn it over and continue to press the cake base with a spatula to make it even thinner
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Fry over medium heat until golden brown on one side, then flip over and eat on both sides
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Look, the filling is big and the skin is thin, so delicious.
