First of all, radish and flour are of course essential, in addition to salt, pepper, pepper, monosodium glutamate, Chili powder, coriander, shallots and so on.

First, choose the best carrot, wash it, cut it into filaments and marinate it with a little salt, then you can mix the flour. Pour a proper amount of flour into a basin, add water and stir into a thin paste, and add a little salt. After the radish is marinated for ten minutes, add ginger powder, monosodium glutamate, pepper powder, pepper powder, coriander, shallots and other seasonings and mix well. Pour the oil into the pot. After the oil is heated, pour the batter on two molds made of circular-arc iron sheets. The angle is about 45 degrees like a small shovel, and the outer ring is curved. After pouring, put the mixed radish on it, and then pour a layer of paste to cover all the radish stuffing, so that a radish jiaozi has a prototype. Then take the mold and fry jiaozi in the oil pan. In a minute or two, jiaozi. 5 or 6 minutes later, when jiaozi is golden, the radish inside is ripe, so you can pick it up and drain it with a colander for a while.

Jiaozi is fried. It looks as if it is covered with a golden coat. It smells delicious, and I can't wait to take a bite. It is really delicious. The outer layer is still soft and slightly salty. Mid-term, soft and crisp, spicy, tender radish on the surface, salty and spicy. It's really cool.