Northern pastry: Turnip rolls

Northern pastry: Turnip rolls

Introduction:

"It's not good-looking, but it's delicious."

Production steps:

Step 1: (I forgot to take the picture) mix the noodles with warm water, wake up for about ten minutes, rub the radish into shreds, mix well with salt, and then squeeze out the water.

Step 2: wash coriander, control water and set aside, put a little oil in the pot, saute the onion and ginger powder until fragrant, and mix the onion and ginger sauted in the pot and the oil in the pot into the radish with water removed.

Step 3: mix coriander, salt, chicken essence, pepper powder and chili sauce into the filling (depending on your taste), and mix well.

Step 4: evenly pull the dough into small dough of equal size and knead it for standby.

Step 5: roll the dough with a rolling pin.

Step 6: spread the filling evenly on the dough.

Step 7: roll in the left and right sides of the dough, and then roll up from the bottom.

Step 8: as long as the roll does not show the stuffing.

Step 9: look good.

Step 10: steam in the pan. Steam for about 15 to 20 minutes.

Step 11: get out of the pot. (there's not enough noodles, wrap a bun, O (∩)_ ∩)O~）。

Step 12: finished product drawing, O (∩)_ ∩) O ~, delicious.

Materials required:

Radish: right amount

Flour: right amount

Coriander: moderate

Scallion: right amount

Ginger: right amount

Pepper: right amount

Salad oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Pepper powder: right amount

Note: 1. Because it's not steamed with dough, try to eat it at noon, not at night, because it's not easy to digest (steamed bread and the like are steamed with dough). 2. Coriander must be enough, otherwise the taste will be greatly reduced

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original