Oil pierogi practice and recipe is as follows:

Materials: one white radish, half a carrot, 3 small green onions, 200 grams of flour, a little starch.

1, white radish shaved into julienne, sprinkle some salt, marinate for 10 minutes.

2. Prepare chopped green onion and shredded carrot. In the batter, put flour, a little starch, a little oil, a little salt, add water and stir with chopsticks until the batter becomes streamlined when you pick up the chopsticks, then let it rest for 10 minutes.

3. Squeeze the water out of the pickled white radish, mix with the carrot and green onion, and add salt and pepper.

4, hot oil in the pan, not over the mold can be, 60% hot, then turn to medium heat, the mold is also hot under.

5. Spread a layer of batter on the bottom of the mold, add shredded radish in the middle, pour another layer of batter and put it into the frying pan, fry for a while, then knock down the mold along the side of the pan, and then fry until golden brown to get out of the pan.

6, the process of deep-frying to turn both sides, medium-low heat on the line.

7, finished.