Fried dumplings with leeks(jiu cai jian bao )

Fried dumplings with leeks

Introduction:

"I suddenly think of the taste of my hometown and the taste of my mother's cooking when I was a child. At that time, it was a big pot. It was small and the taste was authentic. This is a kind of imitation, ha ha."

Production steps:

Step 1: get the raw materials ready.

Step 2: cut the leek into small sections, scramble the eggs, heat the noodles, soften the soup, and then cut into small sections. Add appropriate amount of salt to the leek, egg, shrimp skin, and mix the five spice powder.

Step 3: knead the dough, cut it into small pieces of uniform size, roll it into the shape of dumpling skin, and wrap it in the well mixed dumpling.

Step 4: add a small amount of oil into the pan, heat it and put it into the box.

Step 5: the bottom is slightly yellow, pour in a layer of water flour, cover, fry until golden.
Note (this is water flour mixed with water and flour. The ratio of water to flour is about 10:1 to make it more crispy. There is a thin golden skin on the bottom.)

Step 6: fry until golden brown. It tastes better when it's hot.

Materials required:

Leek: 200g

Eggs: 2

Vermicelli: right amount

Scallion: right amount

Dried shrimps: 10g

Note: I use self-made powder, and good, about half an hour can be

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: Original

Chinese PinYin : Jiu Cai Jian Bao