1. Stir-fry the egg and sea rice separately with soybean oil, fry until fragrant and let cool for later use.
2. Wash enoki mushrooms and cabbage, boil water in a pot, blanch them with cold water, and chop the dried water into a basin, pour a tablespoon of sesame oil and mix well for later use.
3. Put the cold egg and sea rice into a basin, add ground ginger (also ginger powder), add an appropriate amount of peanut oil (as much as the normal live filling, put as much oil), light soy sauce, salt and chicken essence, mix well. The dumpling stuffing is done.
4. The noodles are mixed with warm water. 500 grams of flour can be used for about 220 water to make the noodles. It is not hard or soft. I did not weigh the noodles and how much water. I can only say that it is enough to make dumplings.
5. The finished product 😊.
Tips:I haven't fried Haimi. I have been losing weight recently, so I try to reduce the oil as much as possible. It's more delicious after oiling.
The finished picture is the dumplings made before 😜 I deleted the finished product 😒 so I used this instead. The dumplings I made were filled with whole-wheat flour, so it looked yellow. Eat whole grains (it’s not delicious), I am a bowl White noodles are two bowls of whole-wheat noodles, so for this effect, you can use all-purpose flour to live noodles normally. Of course, friends who lose weight can live noodles like me 😘.
