Ingredients: 1 white radish, 150 grams of fat and lean pork stuffing, 500 grams of Fuqiang powder, a little minced onion and ginger, 1 tablespoon pepper, a little pepper powder, 1 tablespoon cooking wine, 2 tablespoons soy sauce, appropriate amount of salt, vegetable oil Appropriate amount

White radish and pork pie

Method:

1 Prepare the ingredients, wash and cut the white radish into shreds or grate

2 Add warm water to the flour and mix the dough with chopsticks until it forms a dough.

3 Dip your fist into a little vegetable oil and prick it in repeatedly until the dough is moistened with no dry flour (use this method if the dough is too soft and sticky). The dough is non-stick and moist), cover the lid and let it sit for 30 minutes

4 Pour the shredded radish into a pot with cold water, bring to a boil over high heat, and blanch the shredded radish until the shredded radish is transparent and can be pinched, then turn off the heat (do not cover it, Only then will the radish gas evaporate well), put it into a basin of cold water and let it cool

5. Put the radish in the water and put it on the cutting board and chop it slightly

6. Divide the meat filling into portions Add a small amount of water and stir until moist. Add in minced onion and ginger, pepper, Sichuan peppercorns, cooking wine, soy sauce, salt, and vegetable oil. Stir clockwise until evenly

7 Add radish filling and stir clockwise

8 Sprinkle flour on the dough board, pour the dough, dip your hands in flour and shape it into a long strip

9 Cut the dough, press it flat, roll it out into a dough that is slightly thicker in the middle and thin around the edges, add the filling and knead it Pleat closing

10 Slightly flatten

11 Preheat the electric pan with upper and lower heat, brush with vegetable oil, put in the pancake base, close the lid and start baking, turn over when one side turns brown, do not Close the lid again. During this process, the cake will slowly swell, and it will be ready when both sides are golden.

Tips:

1. When pressing the dough when it is slightly thicker in the middle. It is easy to leak because the dough is very soft

2. After one side of the cake is baked, flip it over and then bake the other side. Do not cover the lid at this time, as the cake will be crushed during the process of swelling

3 The dough is soft and difficult to work with, and flour is indispensable throughout the process. When the final cake is put into the pan, pat off the dry flour to prevent the cake from turning black and unsightly when baking

4 When blanching radish, cold water should be put into the pan. Do not cover the lid, so that part of the radish gas will evaporate during the boiling process, making it more delicious

5 Stack the cakes while baking and put them in the basin and cover them. Such cakes will Softer.