Pieand soft and deliciousthe practice is as follows:

Tools/materials: 300 grams of flour, cooking oil, 1 white radish, 3 eggs, 30 grams of fine vermicelli, shrimp 20 grams, 2 scallions, pepper. green onion, chicken powder, salt, oyster sauce, sesame oil, large bowl, cooking oil, knife, pot, electric cake pan.

1, prepare 300 grams of plain flour, pour into a large bowl and add 3 grams of salt to increase the gluten of the noodles, and then use 150 milliliters of boiling water to scald two-thirds of the noodles, the remaining one-third of the noodles with 50 milliliters of cold water and stir into cotton wool-like, add cooking oil, kneaded into a soft and smooth dough, covered with a sealed lid to wake up for ten minutes, so the noodles are more flaccid and easy to roll out.

2, and then prepare a radish washed, peeled and wiped julienne, into a bowl with a spoonful of salt pickle, pickled out of excess water, eggs into a bowl, add a spoonful of cooking wine to fishy freshness stirred into a uniform egg mixture.

3, into the pan quickly sliding, scrambled into the egg crumbles, and then sheng out of the spare, radish silk squeeze out the water after adding fans, crumbled egg, put a handful of shrimp to enhance the flavor and freshness, add a little pepper, green onion, chicken powder, salt, oyster sauce, sesame oil, cooking oil and mix well.

4, wake up the noodles directly rolled into long strips without kneading, directly under the eight uniform size of the pasta, each of the pasta constantly turning kneaded out of the smooth surface, according to the thin rolled into the edge of the thin middle of the slightly thicker crust, and then wrapped into the filling, press the tight material, with the pull of the technique it wrapped tightly to tighten the seal pull off the excess crust, which will make the crust thin and thick uniformly.

5, electric cake pan on low heat preheating, brush cooking oil, oil does not need to brush too much, oil temperature is slightly hot when the front face down into the cake blanks, and then in the cake on the surface of the cooking oil to prevent cooking paste, cooking to the bottom of the stereotypes after the flip a face, cooking to the other side of the light yellow when the flip again, repeatedly turning over the face of the cooking until both sides of the golden, the cake bulging can be out of the pan.