Northern pasta: Turnip rolls
It's not nice to make, but it's delicious~~~~~~~1. because it is not steamed with dough made of dough, try to eat it at noon instead of at night, because it is difficult to digest (steamed buns and other steamed buns are made of dough)2. there must be enough coriander, or the taste will be greatly reduced
Step 1 . (I forgot to take the picture) Mix the noodles with warm water, wake up for about ten minutes, shred the radish, add salt and mix well, then squeeze out the water.
Step 2 . Rinse the coriander and control the water for standby. Put a little oil in the pot, and then fry the chopped green onion and ginger until fragrant. Mix the fried green onion and ginger in the pot and the oil in the pot with the squeezed radish. Mix well.
Step 3 . Mix the coriander, salt, chicken essence, pepper powder and chili paste into the filling (depending on your taste), and mix well.
Step 4 . Evenly pull the dough into small balls of equal size, and knead them for standby.
Step 5 . Use a rolling pin to roll the dough into large pieces.
Step 6 . Spread the filling evenly on the dough.
Step 7 . Roll the left and right sides of the dough inward, and then roll the dough upward from the bottom.
Step 8 . As long as the roll is not exposed.
Step 9 . The rolled appearance.
Step 10 . Steam for about 15 to 20 minutes.
Step 11 . Out of the pot. (There is not enough noodles. I have wrapped a steamed bun. O (\\\\\\\\\\\\\\).
Step 12 . Finished product drawing, O (\\\\\\\\\\\\\\\\.
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