2, white onion cut into fine grains.

3, egg beaten.

4, white radish peeled and shaved into silk, add salt and mix well, marinate for 30 minutes, put in a gauze and squeeze out the water, add sesame oil and mix well.

5, shredded radish in a pot, add board oil, ham, white onion, monosodium glutamate, sugar, fine salt, mix well into the filling.

6, the filling is divided into 20 parts, rolled into small balls.

7, take 200 grams of flour, 100 grams of lard and rub through, made of dry shortening.

8, another 300 grams of flour, add 50 grams of lard, 150 milliliters of lukewarm water, mix and knead thoroughly, made of water oil noodles.

9, the water and oil noodles rolled round and rolled flat, the center of the dry shortening, wrapped and pinched tightly rolled into a ball shape.

10, and then rolled into a rectangle, folded in three layers, rolled into a strip about 4 centimeters long, cut into 20 doses.

11, the dose on the platform and flatten, put the filling, wrapped together and pinched tightly, pressed into a round cake, coated with egg wash, sprinkled with sesame seeds, that is, the shortcake biscuits.

12, frying pan on the fire, put cooked lard, burned to 50 percent hot, will be shortcake billet into the pan, blanch and fry with medium heat, and use bamboo chopsticks to keep turning, about 8 ~ 9 minutes, see the shortcake floated on the surface of the oil, was light yellow, fish out and loaded.