Our family likes pasta for breakfast, and we prefer thin noodles. Apart from steaming steamed bread and making jiaozi, it's flipping boxes, especially now that the baskets are delicious and juicy, and flipping boxes is so delicious. In the past, our family used to mix meat stuffing for Chinese cabbage, amaranth and fennel to make snacks. At present, it is cold after autumn, and it is changed into radish stuffing. Because of the functions of clearing away heat and fire, benefiting water and ventilation, especially strengthening the spleen and appetizing meals, eating radish in autumn is the best choice. The radish stuffing box I made was crispy and sweet, so the whole family felt that they didn't have enough to eat.

I want to make the white radish meat stuffing box with instant noodles, so that it will be soft and not hard even if it is completely cold. It is very suitable for the elderly and children at home to eat. The white radish has more water, so there is no need to remove the water. You can add some sweet potato vermicelli to mix the stuffing, and add some raw pork to make the stuffing together. It is so fresh and beautiful, and the stuffing is thin, juicy and delicious. It is really delicious. Eat radish and ginseng in winter, and eat more with delicious and cheap.

add boiling water to the flour, mix it evenly with chopsticks, let it cool for a while, then make a smooth dough, wrap it in a thin film bag, and wake up for at least 3 minutes. Wash radish and cut it into small tintin, or rub it into radish strips, chop ginger and shallots, cut braised pork into small tintin, or chop pork paste with fresh meat. Add diced marinated vegetables and sliced sweet potato vermicelli to the radish, add onion and ginger foam and mix well, and add a little salt. Add soy sauce and mix well. Add oil and mix well.

add spiced powder (optional) and mix well. You can add a little cooking oil and mix well, so the taste is more suitable. Cover it with plastic film and let it stand for a while to taste. Gently knead the awakened dough into several equal parts. Then roll the dough into an oval shape with a thick middle and a thin side, and add stuffing. Wrap it in the shape of jiaozi, grind it into lace with a plug and let it stand for a while. Heat a thick-bottomed (or non-stick) pan, put a little cooking oil, burn the oil to 8%, put it in a small box, and fry for a few minutes on low heat until the skin of the small box becomes hard. Put a little water on the lid and fry until the water is dry. Lift the lid and turn the small box over and fry it again until the sides are golden. 1. White radish contains more water, so it can absorb nutrients with sweet potato vermicelli and tastes better. 2. Cooking boxes can use semi-scalded noodles, dead noodles and wake-up noodles. Old people and children at home are suitable for cooking with scalded noodles, and their mouths are soft.