Fried dumplings with leek
Introduction:
"The favorite filling of dumplings is leek, and the best way to eat dumplings is to fry them! My daughter likes crispy ice flowers best. I like the vermicelli in it best, so I put more in it every time. "
Production steps:
Step 1: clean the leeks and cut them into small pieces.
Step 2: wash the sea rice, soak it in warm water and chop it.
Step 3: beat the eggs with a little salt, put them into a warm oil pan and stir fry them continuously. The scrambled eggs are in the shape of broken rice.
Step 4: cook the vermicelli, drain and cut off.
Step 5: put the prepared materials into the basin, add proper amount of cooked vegetable oil, salt and pepper, and mix well.
Step 6: mix the flour with a little salt, then mix it with water to make a smooth dough, cover it with plastic film and wake up for 20 minutes. Knead the dough, divide it into several small parts and roll it into a larger dumpling skin.
Step 7: pack in the filling.
Step 8: heat a little oil in the frying pan, put on the dumplings, when the bottom turns yellow, mix flour and water into a paste, pour into the pan, cover and simmer.
Step 9: when there is a Zizi sound in the pot, the water will be almost collected. When the water is dried, fry it for a while, and then put the dumplings on the plate.
Materials required:
Leek: 200g
Flour: 250g
Haimi: one
Eggs: 2
Vermicelli: right amount
Pepper: right amount
Salt: right amount
Oil: right amount
Note: the amount of fried dumplings is just half of the height of dumplings in the pot.
Production difficulty: simple
Technology: decocting
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Jiu Cai Jian Jiao
Fried dumplings with leek
Dried tangerine peel with licorice. Gan Cao Jiu Zhi Chen Pi Liang Guo
Fried rice with preserved vegetables. Cai Pu Chao Fan
Shredded lettuce with cold sauce. Liang Ban Wo Sun Si
Fried bacon in air fryer. Kong Qi Zha Guo Ban Zha Pei Gen
One man's lunch: fried rice with shrimp and asparagus. Yi Ge Ren De Wu Can Xia Ren Lu Sun Chao Fan
Braised pork with Abalone Mushroom and tiger skin egg. Shuang Bao Gu Hu Pi Dan Hong Shao Rou