Raw materials: half a white radish, 1 green onion, 270g flour.
Seasoning: 15ml sesame oil, 50ml peanut oil, 5g salt, 2g pepper.
Practice:
One, the radish peeled and washed, cut into shredded radish. Put the shredded radish over hot water Nao 30 seconds, fish out into the cool water to soak for a few moments.
Second, the radish out of the water squeeze out. Chop the green onion into minced, with sesame oil, salt, pepper together with the shredded radish. Stir well and set aside.
Third, pour 10ml peanut oil and 2g salt into the flour. Add cool water, knead into a smooth dough and let it rise for 15 minutes.
Four: Roll the dough into a long strip and cut into small dosages weighing about 30g. Roll out each small dessert into a long strip. Spread peanut oil evenly on the surface of the strips, place them on a plate, and let them rise for 15 minutes, covered with plastic wrap.
Five: Brush a little oil on the board, flatten the strips, roll them out into wider sheets, and stretch them slowly to make sure they don't break. Take about 30g of the filling and place it on one end of the sheet. Lift the sheet up to cover the filling. Roll a little to the right front, then to the left front, alternating. At 20cm from the other end, roll up to the front. Roll out the pastry and let it rise for a while.
Sixth, the bottom of the pan pour a little oil, 50 percent of the heat into the flat pancake biscuits, frying over low heat. Turn over when the bottom side is colored.
Seven, wait until both sides are fried to golden brown can be out of the pan on the plate.
Tips:
The dough should be softer, spread some salad oil when stretching the piece, and make it come out of the layer after frying. The softness of the dough should be similar to that of deep-fried doughnuts.
After the dough is rolled out and stretched out by hand, the thinner the better, the thinner the better, and the thinner the thinner the better.
When frying, be sure to use a light fire, the fire should be even, otherwise the outer skin is scorched inside is not cooked.