The radish is one of the most seasonal vegetables in winter, outside this side of 80 cents a catty, a large one is just a few dollars, affordable, mainly because of the nutritive value of the radish is very rich, it is said that there is also a treatment for colds and coughs, in our local rural areas, the family has a slight cough, will take the white radish boiled water to drink, sliced white radish or cut into small pieces of boiled water, boiled with a little bit of rock sugar when cooking, after cooking, drink the soup, of course, this slight cough you can try. meat filling mixed together, made into thin skin stuffed with a lot of shredded radish cake, this shredded radish cake practice is very simple, do not need to flour and do not need to hot noodles, the good cake thin skin stuffed with a lot of, the point is that the practice is very simple, even if the novice can master, like friends can try!

Dough raw material flour 300g, salt 3g, water 180ml;

Filling raw material white radish half, 300g meat, green onion moderate, salt, soy sauce, old soy sauce, oyster sauce, sugar, pepper water, cooking oil;

The practice of the radish silk cake

1, ready 300g flour add 3g salt, increase the flour The gluten, and then use 180ml of water to mix the noodles, pouring while stirring, stirring into the flocculent, hand kneaded into a smooth and soft dough, if the beginning of the kneading is not smooth, first put aside the molasses for 10 minutes, you then kneaded very quickly can be kneaded smooth;

2, after the dough kneaded and rolled directly into long strips, divided into evenly sized dosage, about 8, the dosage kneaded round kneaded smooth, kneaded all dosage. All the dosages are kneaded;

3. Prepare a container, brush the inside of the container with cooking oil to prevent it from sticking, then put the kneaded dosages in it, brush the surface of the dosages with a layer of cooking oil, then cover the surface with a layer of plastic wrap or a plastic bag, and put it on the side of the molasses for 1 hour, which should be enough time, and the following will be better operation;

4, Radish is the focus of this filling, clean radish needs to be peeled first, so that the radish tastes no slag, it will be more delicious, peeled with a tool to rub into fine silk, radish silk rubbed with a little salt, stirred with chopsticks, and put aside to marinate for 10 minutes, to kill the radish in the water, but also to remove the radish of the taste and astringency of the radish, radish pie radish does not need to blanch, blanching radish is too soft to do the filling tastes bad, but the radish is too soft to do the filling tastes good. Do fillings to eat up the bad taste;

5, radish in the kill water when the first to modulate the meat filling, meat filling I used two fat eight lean, ready to add salt, soy sauce, soy sauce, oyster sauce, sugar, mix well, stir well and then add water, a small amount of water, add pepper water, each time to mix well before adding the next, 500g of meat filling about 150g of pepper water, pepper water, pepper water, mixing and then add the next, 500g of meat filling about 150g of pepper water, pepper water, pepper water, pepper water, mixing and then add the next, 500g of meat filling about 150g of pepper water. pepper water, pepper water adjusted to add a little cooking oil, lock water freshness, mix well on it;

6, radish kill water, after the radish in the water squeezed dry;

7, squeeze out the water of the radish shallow cut on a few knives, put in the meat, add chopped scallions, and then add an appropriate amount of sesame oil flavoring, but also lock the water, so that the follow-up will not appear filling out of water! problem, mix well, shredded radish meat filling is ready;

8, the filling is ready to deal with the dough, in the case of the board on the brush with a little cooking oil, take a dosage, put it on the board, with the hands of it will be stretched, flattened, with a rolling pin rolled out into a rectangular dough, the dough of molasses time is enough, the dough will be very easy to manipulate, all of a sudden can be rolled out into a thin crust;

9, in the case of the rolling out of the dough, it will be rolled out into a thin crust;

9, in the case of the rolling out of the dough, it will be rolled out into a thin crust. >9, in the middle of the rolled out dough lay a layer of filling, finishing into a square, and then fold the upper and lower sides to the center, and then fold the left and right sides to the center, so a radish tart is done;

10, pan preheating, add cooking oil, put the good radish tart, low heat and slowly cook, cook to the end of the surface brown, turn over, the process of cooking to diligently turn over, cook to the two sides of golden brown! can be out of the pan;

12, so that the radish pie skin thin filling more, do not need to hot noodles also do not need to flour, skin as thin as paper, very suitable for will not wrap the pie friends, and the meat filling through the water, after frying can also be popping juice;