1. Knead the noodles with boiling water, knead the dough for ten minutes! ! ! (Beware of hot hands)
2. Wash the horned melon and set aside.
3. Clean the horned melon, rub shreds, and sprinkle with salt to squeeze out the excess water.
4. After kneading the water, add chopped green onions, thirteen incense, chicken essence, monosodium glutamate, flax oil, sesame oil and mix well. (Salt was sprinkled before, don't sprinkle salt when mixing)
5. Wake up the dough, rub the strips, pull the dough, and roll the skin.
6. Wrap the rolled dough into the horn melon filling and make them in sequence.
7. Pour sesame oil into the pot to heat, and put in the steamed buns.
8. After the buns are set, pour the batter into the water and fry them on high heat for one minute, then change them to low heat until they are cooked to collect the juice.
9. The batter juice has dried up! The bottom of the bun will have crispy dripping dough.
10. Alright.
11. Finished product
12. Finished product
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