After the beginning of winter, this dish is not valuable, making pies is more fragrant than meat, cheap and healthy, and my husband eats 5 in a row

Today I will teach you a new way to eat radish, making pies is more fragrant than meat, and it will be light out of the pot. If you want to make a radish pie, adjusting the filling is the key, and there is a trick to making it delicious, let's take a look at the detailed production steps.

Radish vermicelli pie

Main ingredients: radish, vermicelli, flour

Detailed production steps

1. The vermicelli should be soaked in cold water in advance to soften, soaking in hot water will be soft on the outside and the inside, I usually soak it in water the night before. After the vermicelli is soaked, it should be boiled in a pot for about 1 minute, and after taking it out, it should be cooled with cold water and cut into sections with a knife, otherwise it will be too long.

2. Blanch the radish for 30 seconds and remove the water. Actually, I didn't blanch the radish pie before, because I saw the radish pie made in China for breakfast last week, and I started to blanch the radish.

In fact, it is delicious without blanching, and you don't need to blanch if you want to save trouble, but you need to shred the radish and salt it to kill the moisture.

3. First release light soy sauce, oyster sauce, sugar, salt, pepper powder, dark soy sauce for seasoning, dark soy sauce can be put a little bit to play the role of color mixing.

4. Then put a handful of minced garlic, boil the minced garlic with hot oil, and finally stir well. Putting minced garlic is also a reference to the issue of Chinese radish pie in breakfast haha, this is very delicious, you must try it. (Food is all about learning from each other).

5. The proofed dough should be vented and kneaded smooth, and the dough is very simple: put yeast and sugar in the flour, stir it into the dough first, then knead it into a dough, and send it to twice the size.

6. Divide the dough into equal-sized dough pieces, knead the dough into smooth small dough, and let it rise twice, which will be softer. Roll out the proofed dough directly into a thick dough, put in the adjusted radish vermicelli filling, and press it into a round cake after closing.

7. Put the pie embryo in a frying pan and cook slowly over low heat.

8. The bottom surface is golden brown and turned over, then pour in flour water, the ratio of flour to water is 1:10.

9. Until the flour and water are dry, it is ready to serve.

The pie is so baked that the dough is very soft and will not harden overnight. Some people will say that this is not just fried buns? But in some places it is called "baba", in my house it is a home-cooked pie, sometimes if you want to save trouble, you don't put flour water, and you can eat it directly until it is golden brown on both sides.

In winter, radishes are not valuable, and the pancakes are particularly fragrant, so learn to make them, and you will not be hungry for a few days.

Tips: The dough should be proofed a second time, and the pie will be softer when baked with flour and water. When mixing the filling, it tastes more fragrant when boiled with minced garlic.