1. Add appropriate amount of boiling water to the cornmeal, stir it with chopsticks to cook it until it can be kneaded into a dough, wait until it is cool to hand temperature, then add white flour to make a dough by hand, cover with a damp cloth and wake up for a while, about 20 minutes.
2. Break up the eggs and put the right amount of cooking oil in the pan, which is more than usual for cooking, so that the fried eggs will be puffy. Pay attention to the heat and shape, and don't fry for too long.
3. The fried noodles are the remaining batter when the fish was fried two days ago, fried into slices in the pan, and then chopped for later use.
4. Clean the leeks, control the moisture, finely chop, rinse the shrimp skins with clean water repeatedly, and remove them for later use.
5. The next step is to adjust the filling. Before mixing the leeks, add 2 tablespoons of cooking oil and mix well, so that the moisture in the leeks will not be separated out due to the addition of salt and other ingredients, so that the freshness of the leeks can be locked. Put the other ingredients in a basin, add salt and cooking oil to taste. It is worth noting that the buns with cornmeal should be covered, so the filling should be salty so that it will be salty when you eat it.
6. When the dough wakes up, you don’t need to roll it with a rolling pin. Divide it into medium-sized noodles and beat them repeatedly on the chopping board to form a disc. Because of the addition of corn flour, the gluten of the dough is reduced, so you can’t roll it, just flatten it. If the dough is sticky, you can use cornmeal as hand flour.
7. Put the right stuffing on the middle bag.
8. Then wrap the seal well, because the ratio of cornmeal is relatively large, so the gluten will be smaller. You don't need to use too much force when wrapping, just pinch the seal, and then put it on the cage.
9. Pour a proper amount of water into the pot, and start timing for about 10 minutes after SAIC, turn off the heat and leave the pot. Be careful not to steam for too long at this time, or turn off the heat and leave the lid unopened. This will cause the leek to change color and taste.
Tips:1. Pay attention to the leeks from the beginning of cleaning. After washing, the water should be controlled dry, otherwise the filling will be thinner. The second is to add 2 tablespoons of cooking oil before mixing the leeks to lock the contents of the leeks. Moisture will make the leeks fresher. Third, the leeks can be cooked after they are steamed. Don’t steam them for too long but simmer them with a lid. This will change the color and taste of the leeks and make them unpalatable.
2. Deep-fried noodles are fried out of the batter left over when you fry things. If not, you can leave it alone.
3. The ingredients are relatively simple, this is to reflect the freshness of leeks.
