Hot Noodle Box
1.
Add about 3 grams of salt to the flour, slowly pour in water, and stir in one direction with chopsticks until it becomes a soft dough. Cover with plastic wrap and let it dry for more than 2 hours. Keep it in the refrigerator for longer.
2.
Stuffing: Wash and chop cabbage, sprinkle some salt and marinate for about 10 minutes to remove the water. Peel the green onion and ginger, wash and chop finely. Add a little old soup, scallion and ginger, salt, five-spice powder, soy sauce, cooking wine, and oil consumption to the pork filling. Stir in one direction. Northeastern people like to eat soybean oil. Pour the deep-fried beans on the meat and stir evenly. Add the prepared cabbage Stuff and mix well. Soybean oil must be deep-fried and mixed with stuffing, otherwise there will be a taste of raw beans.
3.
Arrange the dough, divide it evenly into multiple dough powders, and knead it into small soft dough.
4.
Take a flour paste, flatten it with your hands, and wrap it with cabbage and pork filling. It can be a bit larger or can be wrapped. It can be closed like a bun, and then closed down and flattened. It can be pressed into a thin dough. It doesn't matter if it's filled with fillings.
5.
Lightly brush the base oil on the electric baking pan, add the pie, turn on the power, and heat up and down for about 3 minutes.
6.
Turn on the electric baking pan, and the box is ready to burn.
7.
Put it out of the pan, the very delicious cabbage and pork zygote, look at the unique appetite, don’t forget to eat zygote today.
Tips:
1. The dough is very soft. Dry powder can be used to assist in the operation, but it should not be too much and it is not sticky. You need to pat off the excess dry powder before putting it in the pot, otherwise it will stick to the pot.
2. The dough must be made in place. I usually make it for more than 4 hours. I want to eat the noodles the night before in the morning, make the noodles in the morning if I want to eat at noon, and put the noodles at noon in the evening, and put them in plastic wrap. Keep it in the refrigerator. In short, the dough will be easier to use for a longer time.
