1. 1 prepare materials
2. 2 prepare the seasoning
3. 3 start making dough first
4. 4 Slowly add the cold water and add water at the same time
5. 5 Knead to three light hand light surface light basin light
6. 6 Cover and wake up for 5 minutes
7. 7 Open the lid and knead for 5 minutes and repeat this twice
8. 8 can be used
9. 9 When you wake up, you can diced carrots, tofu, meat, ginger and black fungus into small pieces by hand.
10. 10 Pour a little oil in the pot and add the minced ginger
11. 11 Add the diced meat and stir fry
12. 12 a pinch of salt
13. 13 Add cooking wine
14. 14 join the soy sauce
15. 15 Join Tou Dao Xian
16. 16 Then pour in diced carrots and small pieces of black fungus
17. 17 Stir fry a few times
18. 18 Pour some sesame oil and mix well
19. 19 Mix with tofu cubes, add pepper powder, black pepper powder, green onion, ginger, garlic powder and a little each
20. 19 Mix well and let cool
21. 21 Put the mixed dough on the chopping board and sprinkle some dry flour to prevent sticking. Divide into four agents
22. 22 Take a dough, flatten it and roll it out into a rectangle
23. 23 Put the dough horizontally and put it in the filling shop more evenly
24. 24 Then pull the dough to both sides by holding the two corners with your hands.
25. 25 Roll up again so that the filling does not leak out
26. 26 After the roll is finished, pinch both sides tightly, so as not to miss the filling, put it aside and roll the next one.
27. 27 To prevent the surface of the dough from evaporating and drying out, cover with a slightly damp gauze
28. 28 After the pot is heated, add oil and then rotate the pot so that the whole pot is covered with oil
29. 29 Put in two biscuits
30. 30 pour into a bowl of flour and water
31. 31 Lid and cook over medium heat
32. 32 Make a sizzle, open the lid and flip
33. 33 Then pour a little frying around until golden on both sides
34. 34 finished products
Tips:This is the longest process in my work, right?
There are several main points
1. When mixing the noodles, stir while adding water. Don't pour them all at once. Everyone knows this, it's wordy.
2. Wake up for 5 minutes and knead for 5 minutes. This is done twice. This is to make the dough very obedient and stretchy during the subsequent wrapping.
3. After wrapping, cover with wringed gauze to prevent the surface of the dough from drying out so that after wrapping, the dough can stretch and become elastic
4. When wrapping, be careful not to leak the filling, it is best to roll the dough not too thin
5. When frying, it is best to use a non-stick pan. If not, heat the pan with more oil, otherwise it will stick to it, and the final product will be messed up.
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