1. The dough is alive and awake, the hardness is moderate.
2. The vermicelli is boiled in boiling water to soften it, chopped and set aside to be mixed with oil, otherwise it will be a big chunk if it dries (beaten the egg and stir fry, chop and mix well with the vermicelli).
3. Wash the leeks, dry them, chop them and mix well with vermicelli.
4. Cut the agent of uniform size.
5. The edge is thin, and the middle can be a little thicker like a lotus leaf, and it is not easy to rot when wrapped.
6. Add in Haitian light soy sauce "light soy sauce can better taste" salt and monosodium glutamate and mix well.
7. It is best to beat a raw egg when packing, mix well before packing (otherwise it will be very loose).
8. The flat food is wrapped and ready to be boiled in a pot of boiling water (add a few drops of white vinegar).
9. After the flat food is put in the pot, add a little cold water after the pot is boiled, and then let the pot drop some cold water.
10. The hot and fragrant flat food is out of the pot...😄
Tips:Don't put the salt in the leeks too early, or water will come out.
You can cut it for later use, roll out the skin and mix with the stuffing.
You can also do it in my order, authentic Henan cuisine!
