How to make an oil chopping block How to make an oil chopping block

Ingredients: 1 white radishes, 1 carrots, 61 grams of shrimp (even if it is not put), 51 grams of shepherd's purse (or coriander), a little onion, 211 grams of flour, 41 grams of wheat starch, 341 grams of water, salt, pepper, onion oil (or.

Practice:

1. Peel and shred white radish and carrot respectively, cut off the roots of shepherd's purse, remove yellow leaves, wash and chop, cut off shrimps from Xiaohe, wash and drain;

2. Mix shredded white radish with 5g of salt and marinate for 15min, rinse with clear water and drain;

3. Mix flour, starch, 1 tsp of salt, 1 tsp of oil and water, stir it into a batter that can just drip in a streamlined shape, and then let it stand for 15 minutes;

4. Put shredded white radish, shredded carrot, chopped shepherd's purse (or coriander) and chopped green onion into a container, add a proper amount of salt, pepper and a tablespoon of scallion oil or cooked oil and mix well. The method of scallion oil is here;

5. put vegetable oil in a small pot and burn it to 51% heat, then put the mold in hot oil and take it out;

6. Add 2 tablespoons of batter into the mold, and add a few river shrimps;

7. Add the mixed shredded radish until the mold is nine minutes full;

8. Add 2 tablespoons of batter to cover the shredded radish, put 1-2 river shrimps on it and put them in the oil pan;

9. Fry on low fire for 6-7 minutes until the surface is slightly yellow, turn over the mold, pour out the oil pier and continue to fry until both sides are golden;

11. Take out the drained oil, and then use oil-absorbing paper to absorb the excess oil on the surface.

11. If you can't finish it all at once, you can fry it, cool it, store it in the refrigerator, and then go back to the pot and fry it before eating.