1. Forgot to take pictures. Cold water and noodles are fine in this weather. You don't need baking powder and don't live too hard, just soft and soft.
2. First remove the old leaves of celery, keep the tender ones, and then wash them. The roots are easy to deposit soil, so try to wash them one by one. Control the water and chop it. After chopped, put some salt in the water. When the eggs are scrambled, you can squeeze the celery well, because the pie does not need to be too dry, just squeeze it slightly. If you make meat filling, you can squeeze it.
3. The eggs are scrambled, and every time they are fried, the children will come over to eat the eggs, ha ha, I ate more than one amount.
4. Soak the fungus in advance, wash and chop. As long as it is a vegetable stuffing, there will be fungus in my family. I like to eat fungus to clean my lungs.
5. Wash the green onions and mince. Chopped green onions is really spicy, but fortunately, it's just one piece. The neighbors are burned on the fire. The way to not be hot is to turn on the fan to chop while in the house. It doesn't matter if the wind blows outside.
6. Mix all the ingredients, then add peanut oil, mix thoroughly; add a little bit of flavour, spiced noodles (a little bit), salt, and mix thoroughly.
7. Divide the noodles into several portions, and then divide one portion into equal-sized doses, like the picture, press circles.
8. One of the small pieces is rolled round, but it’s not very round [earth tongue]
9. Spread evenly on half of the round cake with a spoon, paying attention to the side
10. Lift up the unfilled semicircle underneath and place it on the filled semicircle, and then press the edge with your thumb. You can use the bowl to trim the edges neatly for good looks.
11. Put it in an electric frying pan, and when the bottom is formed, you can turn it over and braze the other side. I will braze the two together just to make it faster.
12. Put the lid on for a while, so that the pie is softer
13. The cakes are bulging up, and there are flowers (that is, the dark-colored noodles), they are cooked and ready to be out of the pot.
Tips:Adjust the filling while wrapping, so that the water that comes down is wrapped in the filling, which is more delicious and more delicious.
