Eat Radishes in Winter and Eggs, More Satisfying than Meat, Regular Consumption Boosts Immunity
As the saying goes, 'Eat radishes in winter and ginger in summer.' Winter radishes have more moisture and are very juicy. Although radishes are an ordinary ingredient, they are extremely nutritious. When the weather is cold, eating more of them can not only boost immunity but also aid digestion.
Therefore, every time winter comes, I always buy a lot of radishes and put them in my house to pickle, cold mix, stew meat, and so on. Besides these ways of eating, radishes are also very delicious when used to wrap dumplings or make stuffing pies.
Today, I'm making radish stuffing pies. The crust is thin and the filling is abundant. My children said they were even more fragrant than meat dumplings. They ate three in one go. Let's take a look at how I made them.
Main ingredients: Radishes, Eggs, Dried Shiitake Mushrooms, Vermicelli Noodles
First, peel the radishes and cut them into thin strips. Then, place the radishes in muslin, and squeeze out the moisture as much as possible. After squeezing, chop the radish strips and put them in a bowl for later use.
Second, prepare a suitable amount of dried shiitake mushrooms and soak them in water until soft, then cut them into small pieces and set aside. If you don't have dried shiitake mushrooms, you can use dried shrimp instead. Also, prepare vermicelli noodles, soak them in water and cut them into small pieces.
Third, heat oil in a pan and pour in two egg yolks. Scramble the eggs. Use a spatula to press them, trying to make them as fine as possible. Once cooked, transfer them to a bowl.
Fourth, pour oil back into the pan. Heat the oil and sauté chopped green onions until fragrant. Then add the chopped dried shiitake mushrooms and sauté out their aroma. Add the chopped radishes and stir-fry until slightly softened. Add the vermicelli noodles, eggs, a spoonful of five-spice powder, two spoonfuls of soy sauce, a little soy sauce, and a drizzle of sesame oil. Stir-fry evenly and transfer to a bowl.
Fifth, pour 200 grams of ordinary flour into the basin, gradually add warm water to make a cotton-like dough, add about 10 grams of vegetable oil and mix well. Then knead into a smooth dough.
Sixth, after kneading the dough, do not let it rise, put it on a cutting board, roll into long strips, divide them into uniform pieces about 3 centimeters in size. Take one piece and knead it into a ball and flatten it, then roll it into a thin pancake. Try to make it as thin as possible, and it should be translucent.
Seventh, after rolling out the dough, slowly roll it up on the rolling pin, put it into the electric griddle. Preheat the electric griddle first. Do not brush oil. After 10 seconds, flip it over and bake for another 5 seconds before taking it out.
Eighth, after rolling out the dough, slowly roll it up on the rolling pin, put it into the electric griddle. Brush oil on the surface of the roll, and cook over medium heat until golden brown on both sides, about 4 minutes.
Radish stuffing pies are ready! The surface is very crispy, and the taste is particularly delicious. You can also use this method to wrap chives, cabbage, and meat.
Using the simplest ingredients to create the most beautiful dishes. To make a delicious meal for family. I am Mommy Early, and I will bring you a home-cooked meal every day. If you like my work, please give a like and share and follow me!
