Accessories: ham 100g, egg 60g.
Seasoning: 50 grams of sugar, 200 grams of lard (refined), 20 grams of salt, 50 grams of chives, 25 grams of sesame oil, 5 grams of sesame seeds and 5 grams of monosodium glutamate.
The practice of radish cake:
1. suet (peeling), cut into fine particles;
2. Cut the green onion into fine particles;
3. The eggs are scattered;
4. Peel and shred the white radish, add salt and mix well, and marinate for 30 minutes.
Minutes, put into gauze to squeeze out water, add sesame oil and mix well;
5. Put shredded radish into a pot, add suet, minced ham, onion, monosodium glutamate, sugar and salt, and mix well to make stuffing;
6. Divide the stuffing into 20 parts and knead into balls;
7. Take 200 grams of flour and 0/00 grams of lard/kloc, mix and rub thoroughly, and make dry cakes;
8. Take another 300 grams of flour, 50 grams of lard and 0/50 ml of warm water/kloc, and knead thoroughly to make an oily surface;
9. Roll and flatten the oil surface, put a dry noodle in the middle, wrap it up and knead it tightly;
10. Roll it into a rectangle, fold it into three layers and roll it into a length of about 4.
Cm long strip, cut into 20 pieces.
Only one dose;
1 1. Put the preparation flat on the table, put in the stuffing, wrap it up and knead it, press it into a round cake, coat the surface with egg liquid and sprinkle sesame seeds, and it will become a biscuit blank;
12. Heat the wok, add the cooked lard and heat it to 50%. Put the shortcake blank into a wok, fry it on medium heat, and stir fry it with bamboo chopsticks for about 8 ~ 9 minutes.
Minutes later, when the pastry floats on the oil surface and is light yellow, take it out and put it on the plate.