material

250g of white radish, 250g of flour, 0/00g of lean pork/kloc-,ginger, onion, salt and vegetable oil.

working methods

1, white radish is washed and shredded, and fried with vegetable oil until it is half done.

2. Chop the lean pork, ginger and onion together.

3. Mix minced meat and shredded radish into salt.

4. Add water to flour to make dough (such as jiaozi noodles).

5. Divide the dough into small portions with the same size;

6, rolled into thin slices, filled with radish meat, made into biscuits;

7. Bake in an electric baking pan. With millet porridge, a delicious and nutritious meal!

Practice 2, carrot patties

material

"ground meat 200g", "carrot100g" and "onion100g"

working methods

1: Put the marinated minced meat in a fresh-keeping box for about 30 minutes, peel and shred carrots and steam them (about 15 minutes). Ps: Cover the marinated minced meat with plastic wrap.

2: Chop the onion, stir-fry it in a wok until it is fragrant, then serve it as a dish and let it cool.

3. Take a large bowl, add the marinated ground meat and carrot paste, and stir the fried onion evenly. PS: Mommy, I'll mix it evenly by hand (of course, I have to bring sanitary gloves).

4. Spread the plastic wrap on the table, take a proper amount and swing it up and down (pat the air inside the steak, it won't crack, and it will be juicy when cooked).

5: add a little olive oil to the hot pot, turn on a small fire, and add the steak to fry until both sides are brown. PS: Don't keep pressing when frying, or it will taste bad!

Exercise 3,

material

250g pork stuffing, 200g carrot, appropriate amount of onion and ginger, egg white 1, cooking wine 1 tablespoon, 3 tablespoons starch, a little salt and a little pepper.

working methods

1. Wash carrots and rub them into filaments with a plane.

2. Add 1/2 teaspoons of salt, mix well, marinate for 10 minute, and squeeze out excess water (the squeezed carrot juice can be used as dough).

3. Mix shredded carrot with meat stuffing, egg white and other auxiliary materials.

4. Stir in one direction to make the meat paste sticky.

5. Pour a little oil into the pot, heat it to 50% heat (you can feel the temperature when you put your hand above the pot), put the meat stuffing into the fried egg and flatten it into a patty with uniform thickness, and fry it on low heat until both sides are golden. Without frying tools, meat stuffing can be kneaded into the shape of patties by hand and then fried in a pot.

6. Put the fried meat pie on the kitchen paper and suck up the excess oil.