Hot Noodles Two-color Sun Flower Water Fried Pie

Name: Hot Noodles Two-color Sun Flower Water Fried Pie
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 4 egg; 200g Hanging melon; 1 piece Red pepper; Some oil; Some salt; Some shallot; Some Five spice powder; Some green pepper; Some Red yeast powder

by Sea waves

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The hot noodles double-color sun flower water fried pie, the fillings prepared with hanging melon, eggs, red pepper, colorful, autumn taste, hot noodles make the pie softer, and not hard when left to cool.
I started with the 800°C dry-fired casserole that did not crack. The dry-fired frying pie had a great effect. My casserole did not respond after half an hour of frying, and the heat was evenly heated. This pie is really good! It is worth having, you can have it in one pot, stir-fry, cook, stew, stew, and enjoy it! "

Hot Noodles Two-color Sun Flower Water Fried Pie

1. The flour is blanched with boiling water for one half, and the remaining warm water is mixed into a dough

Hot Noodles Two-color Sun Flower Water Fried Pie recipe

2. Prepare fillings and ingredients

3. Beat the eggs, add less water and stir evenly, add a little more oil to the wok, fry the eggs, do not add extra oil when mixing the stuffing

4. The hanging melon is peeled, peeled, and shredded. After blanching it, let it pass under cold water to remove the water; wash and chop red peppers; peel, wash and chop green onions

5. Put the fried eggs, shredded melon (you can cut a few knives), chopped red peppers, and chopped green onions in a basin, add salt, five-spice powder, and green pepper, mix well

6. Take one third of the dough and add a little red yeast powder to knead it into a light pink. The white dough is divided into several small agents, and the pink dough is divided into the same amount of smaller dough, and knead into long strips.

7. Dough wrapped in pink strips on white

8. Roll into a round pie with filling

9. Take another dough and roll it into a round pie and cover it on the top. Make a pie. Pinch the sides. Use a knife to divide the round sides into several sections. Use a fork to press out the wrinkles. Pinch each section together with your hands.

10. Turn the casserole with food, brush the bottom with a thin layer of oil, put in the wrapped pie, and fry slowly

11. Use a spatula to push the pie, add an appropriate amount of water when it can be moved, cover the pot and simmer, the juice is collected, take out and fry the next one

12. Fry them all and enjoy.

Tips:
1. Two-color matching colors as you like.
2. You can use diluted batter for the final frying, because there are a lot of frying pans, so I use water so that the next frying can be done without brushing the pan.
3. The casserole is really good. I fry many pots and the bottom of the pot is not sticky.
4. One-half or two-thirds of the hot noodles, do not hot all, otherwise the taste will be sticky.