Winter radish, are sold in piles, there are long white radish, there are round white radish, and green radish, red radish, carrot, a week can not repeat buy home to do to eat. Many of my friends buy radishes and use them in soups and stir-fries, which are common ways to cook them. These common practices, many children do not like to eat, so many people will turn the radish to do different ways to give children to eat, eat more radish in winter is good for the body ah. Today we are going to share with you a radish especially delicious practice, our family will do at least 3 times a week, every time out of the pot the whole family grabbed to eat. In winter, I love to do this kind of radish pie, the practice is simple, do not break the skin does not reveal the filling, each thin skin large filling. Use it for breakfast is the most suitable, if you also like to eat radish, may wish to collect, try to do to the family to taste.

Radish and tofu pie

A, Ingredients: 1 radish, 500g of flour, 1 piece of old tofu, 1 piece of scallion, 2 eggs, 1 spoon of pepper, 1 spoon of chicken broth, salt, a little sesame oil, cooking oil.

Two, radish and tofu pie practice:

1. All the ingredients are ready, prepare a large pot, first pour the flour into the pot, followed by 400ml of water and flour. Pour the water while stirring with chopsticks. The noodles will be thinner, so don't knead them first, just mix them with chopsticks to form a dough. Cover with a piece of plastic wrap and let rise for 5 minutes. Remove the plastic wrap and continue to stir the dough with chopsticks, the dough will become less sticky after rising. Stir the dough a little more until there is no dry powder and the dough is strong, continue to cover with plastic wrap and let it rise for 5 minutes. Then stir the dough for the third time, now the dough has become very smooth, appropriate mixing a few times, covered with plastic wrap, our dough is ready, put aside to rise for 40 minutes.

2. This time we prepare the filling, tofu slightly with water to rinse the surface, first sliced, and then change the knife cut into small particles. Put the cubed tofu into a large bowl, then beat in 2 eggs and mix well. Heat the oil in a wok and add the tofu cubes to the wok, spreading them evenly with a spatula. Fry the tofu until the bottom is set, then use a spatula to flip it over and continue frying over medium-low heat, turning it over from time to time to prevent it from getting mushy. Fry until the tofu turns golden brown, then you can remove from the pan and set aside to cool.

3. Wash the radish, then use a spatula to shred it into a bowl. Put a spoonful of salt in the bowl of shredded radish and mix it well with your hands to kill the water of shredded radish. Then squeeze the water out of the shredded radish and put it into a larger bowl, pour in the tofu cubes you just sauteed, and chop a bit of green onion and put it in. Start seasoning, put 1 tablespoon of pepper powder, the right amount of cooking oil, 1 tablespoon of chicken essence, the right amount of salt, a little sesame oil, mix well, our filling is ready.

4. When the time comes, our dough is also well risen, the ductility is particularly good, gently pulling will not break. Sprinkle a moderate amount of flour on the panel to prevent sticking, and then take out the dough. Instead of kneading, sprinkle some flour evenly on your hands and on the dough, and organize the dough into long strips and cut them into equal-sized dosages. Take one dosage, organize it into a ball with your hands, then press it gently with your hands to flatten it and press it into a dough sheet with a thick center and thin edges. Next, take an appropriate amount of radish and tofu filling, wrap it up, close the mouth, and organize it into a ball. When all is done, take a pie dough, gently flatten it with your hands, then roll it out with a rolling pin into a pancake, basically see the filling transparent on it. Electric pie pan preheated well in advance, brush a layer of cooking oil, when the oil is hot, put the pie into the pan, and then continue to gently press with your hands to support, brush a layer of cooking oil on the surface of the pastry, cover the lid to accelerate the cake cooked.

5. Cooked to the bottom of the pie discoloration, we turn the pie side to continue to cook, so repeated flip, the pie cooked to both sides of the golden brown, the middle of the bulge, that is, the pie is cooked, you can get out of the pot. This cooking out of the pie crust is particularly soft and thin, and not easy to break the skin to reveal the filling, the inside of the bread is full of radish tofu filling, each bite is full of material. Although there is no meat, but eat especially fragrant, the family especially like to eat.

Tips:

This is the end of the radish and tofu pie recipe, which is very simple. Although this is more time-consuming and flour, but this way out of the pie crust is particularly thin, and not easy to break the skin, eat a particularly strong, and will not harden when it cools down. You can cook some more at a time, and if you can't finish it, you can put it in a plastic bag and store it in the refrigerator. When you want to eat at any time to take out the heating can be, the flavor is still very good. Winter eat radish summer eat ginger, now is the cold winter, eat some more radish on the body!