Fried spinach dumplings(shui jian bo cai jiao )

Fried spinach dumplings

Introduction:

"I haven't eaten dumplings for a long time. It's time for today's rest, so I'm ready. Yesterday, there was a piece of dough left when we cooked wheat. Today, it's just in use. It's packed with leek and egg stuffing. It used to be boiled. This time, it's fried. "

Production steps:

Step 1: prepare the flour.

Step 2: mix noodles with spinach juice. Spinach juice is the original juice produced by juicer.

Step 3: knead into dough and wake up for about 10 minutes.

Step 4: add salt to the egg and stir well.

Step 5: after the oil is hot, pour in the egg and stir fry until it is cool

Step 6: wash the leeks while waking up, control the water and set aside, cut the leeks after drying

Step 7: first add the right amount of Zanthoxylum bungeanum noodles, mix well, then pour the right amount of oil and stir in one direction

Step 8: pour in the eggs, sprinkle a little salt and mix well

Step 9: pull the dough into small pieces

Step 10: roll into a small flour cake

Step 11: put in the stuffing, fold the dough in half and pinch the top

Step 12: here are four ways to make dumplings

Step 13: pour oil into medium hot pot

Step 14: heat the oil and put the dumplings into the pot

Step 15: when the bottom of the dumpling is hard, pour water. The water is almost 2 / 3 of the dumpling

Step 16: cover up and keep silent for five minutes. What I do is plain stuffing, which is easy to be cooked. If it's meat stuffing, it takes longer

Step 17: when the water is dry, turn the fire down

Step 18: turn over and fry for a while

Materials required:

Leek: 250g

Eggs: 4

Flour: 150g

Spinach: 50g

Oil: right amount

Salt: right amount

Pepper powder: right amount

Note: 1, mix the stuffing in one direction. 2, mix the leeks with oil first and then add salt. This is equivalent to wearing a protective film on the leeks. The leeks are not easy to make soup

Production difficulty: God level

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shui Jian Bo Cai Jiao