Jingdong Dumpling Box

Name: Jingdong Dumpling Box
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Mung bean flour; 200ml Plain Water; 30g parsley; 15g salt; 500g Cooking oil

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In the past, the traditional method of making a "meat box" was to use a stone grinder to crush the good mung beans and soak the skins in water, then grind them with a stone to form a slurry, and then spread them on an iron plate to form a thin skin, just like the current spread. The pancakes are almost the same. Finally, salt the coriander and chop it into fines, sprinkle it on the skin and roll it up, cut it into diagonal sections with a knife, and then deep-fry. After being out of the pot, it smells full of aroma, tastes salty and crispy, can be served with wine, can be boiled in soup, and can also be used as vegetarian dumplings. It is delicious and delicious!

The authentic "Jingdong noodle box" is made of pure mung beans, and most of the noodle boxes on the market are mixed with grains and flour to prevent shattering. Since pure mung beans are too fragile, adding some flour is so tough and easy to preserve, but the taste is far worse! Now that the market is rich in supply, there is no need to use the traditional method of rolling and grinding. You can buy pure mung bean flour in the supermarket to make soy milk. Next, I will introduce to my friends how to make the "Jingdong Dumpling Box", I hope you like it! "

Ingredients

Jingdong Dumpling Box

1. All ingredients.

2. Pour mung bean flour into a container.

3. Mix well with water to form a paste.

4. Marinate the coriander with salt for half an hour, dry the water by hand and cut into the ends for later use.

5. Preheat the electric baking pan in advance.

6. .........

7. Use a spoon to scoop the mung bean milk (how much depends on the size of the baking pan) and quickly scrape it with a scraper to spread it into mung bean skin.

8. The leather is spread on the chopping board.

9. Sprinkle a little marinated chopped coriander.

10. ......

11. Roll up the dough.

12. Use a little batter to stick the seal firmly.

13. ..........

14. Cut into sections diagonally with a knife.

15. Cut into sections obliquely with a knife, according to this method until the batter is finished;

16. Heat the oil pan on fire, and the oil temperature should not be too high.

17. When the oil temperature is 50% hotter, pour the raw materials into the frying pan and start frying.

18. The noodles can be fished out after they float in the oil pan. Don't wait for the color to change before catching them, because the residual heat of the noodle boxes will make them zoom and make them easy to fry.