Fried Noodle Mulberry Leaf Pie
1.
The high-gluten flour is divided into two, half of the noodles are blanched, and the other is mixed with room temperature water, kneaded into a dough, and covered with plastic wrap.
2.
Pick and wash the mulberry leaves, wash them repeatedly, add a proper amount of water to the pot, boil the water to scald the mulberry leaves, and remove the water with cold water
3.
Chopped blanched mulberry leaves
4.
Chop pork, add green onion, ginger, pepper, salt, five-spice powder, pepper, light soy sauce, a little old soup, stir in one direction, deep-fried some pepper oil, pour into the meat and stir evenly
5.
Add the mulberry leaves and mix well and it's OK
6.
Knead the dough into a long strip
7.
Divide the dough into several small doughs, roll them into a dough, wrap the stuffing and roll out gently
8.
Can be made into dumplings, or made into fancy pies
9.
Add appropriate amount of oil to the pan, add the pie, use a spatula to gently push it and turn it over
10.
Add half a bowl of water, cover and simmer for 2~3 minutes
11.
Open the lid when there is no moisture, and the pie is ready to fry
12.
Very delicious mulberry leaf pie, soft on the outside and tender on the inside. It is so delicious that it can’t stop.
Tips:
1. The flour can be blanched half or whole, depending on personal preference.
2. It is best to use a pan to fry the pie evenly.
