[Procedure diagram of radish shredded egg noodle pie without kneading or rolling skin, how to cook radish shredded egg noodle pie without kneading or rolling skin]

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No dough kneading, no skin rolling radish shredded egg hair noodle pie

Very delicious, welcome to try, upload works, share together!

Food Ingredients

Dough

medium gluten flour 250g

Water +1 egg liquid 175g

Salt 2.5g

Sugar 2.5g

dry yeast 2.5g

Stuffing

white radish 400g

Eggs 2 One

Light dried shrimp skin 20 grams

Longkou dried vermicelli 20 grams

Chives 2

Oyster Sauce right amount

Thirteen incense right amount

Salt suitable father

Sugar Small amount

Step

First, mix the noodles, fill the measuring cup with water, beat the eggs evenly, add salt and sugar until melted, add yeast, and evenly, then slowly pour into the flour.

Don't knead the dough, stir it with chopsticks and spoon. No dry powder is enough. It is very touching. Don't knead the dough. After waking up for 10 minutes, you won't touch your hands so much. Add oil and knead the dough for a few times, cover it with plastic wrap and ferment. Dough oiling increases malleability, followed by better packs.

In the process of dough fermentation, prepare the shredded radish stuffing: peel the white radish and slice it into shreds, add a small amount of sugar, knead a proper amount of salt by hand, make the shredded radish water out, and then squeeze out the water and chop it up for later use.

Wash shrimp skin with water and drain, put oil in the pan, stir-fry dry water over medium and small heat, stir-fry fragrance, turn off the heat and cool for later use.

Then scrambled eggs, put oil in the pan and egg liquid, stir with chopsticks and break them into small pieces. Let cool for later use.

Longkou dried vermicelli is soaked in hot water at about 50 degrees and chopped for later use.
bubble hair reference: https://www.xiachufang.com/recipe/106955219/

Chop the chives and set aside.

When the stuffing is ready, the dough is almost ready, and the dough is twice as big. Press it down and rebound slowly.

Hand oiling to prevent sticking. The dough does not need to be vented. After waking up, the dough will be smooth after kneading a few times. It is OK not to knead it. Pull it into 8 flour agents. After finishing, it doesn't matter whether it is round or not. Each flour agent is about 53 grams. Cover the plastic wrap to wake up the noodles for 15 minutes again. Remember to wake up the noodles. The woken up noodles have good ductility and more stuffing.

Before waking up, mix the stuffing, add shredded radish with chopped eggs, shrimps, vermicelli and chopped green onion, then add oyster sauce, stir the thirteen spice evenly, try the salty light, and then see if you want to add salt. I don't have any salt.

Prepare a plate, apply oil to your hands and plate, knead the flour agent into a palm size, and knead it into a thickness similar to that of the thickness. You can wrap it with steamed buns, wrap it and put it in a plate to flatten it, or put it in a pan to flatten it and fry it.
I started to burn when I had 2 bags. Don't burn them all. It's easy to break the skin when I hold them for a long time.

There is also a package method to watch the video above and choose the package method you like.

Heat the pan, pour the oil, put the pie, fry it with medium and small fire, and fry it on both sides for about 1 and a half minutes, a total of 3 minutes. The pie is thin and the stuffing is easy to cook. Don't fry it for a long time. The pie is not so soft after frying for a long time. Fry on both sides until golden brown, and the pie will be ripe.
The baked cake is eaten while it is hot. The skin is thin and full of fillings, and the aroma is overflowing. The cake skin is soft and not hard even when it is cold.

The pie that cannot be eaten is cooled and frozen in the refrigerator. The next time you eat it, you don't need to thaw it. Cover it and put it in the microwave oven for 2 minutes. The taste is similar to that of the current one.

Recipe 1:https://www.xiachufang.com/recipe/104767971/
Video: https://b23. TV /8Ydcq73
Recipe 2:https://www.xiachufang.com/recipe/1074358/
Recipe 3:https://www.xiachufang.com/recipe/103893704/