1. Divide a catty of flour into two portions, and use boiling water to scald one portion. Be careful when scalding! The remaining portion is mixed with cold water and some cooking oil is added to the cold water when mixing. I use flax oil and add two small spoons! Their softness is similar to that of dumpling skins, so you can master this by yourself! ! When the two parts are reconciled, knead the two parts together as shown in the figure:
2. The dough just kneaded is not very smooth, so it will be easy to use after waking up! Use this time to scramble eggs! When I scrambled eggs, I fry them in one direction, so the size of the fried eggs is very symmetrical! As shown
3. When using the noodles, I also cut the leeks! The leeks are picked up and washed before I make the noodles! Wash out early in order to control the water, scramble the eggs first, in order to make the eggs cooler! ! !
4. After cutting the leeks, knead the dough into a smooth dough! ! ! As shown
5. After kneading the dough, add chili noodles, sesame oil, salt, flax oil, chicken essence, and monosodium glutamate into the leek filling, and make it evenly! For novices, wait until the skins are rolled out and then mix well. The reason is that the leeks will leak out!
6. Pinch the kneaded dough into a small dough, about 40 grams of small dough! As shown
7. Just roll it into a dumpling as thick as the skin
8. Start wrapping! First
9. In the second part, pinch up from the bottom with your fingers, and the pattern will come out! As shown
10. Finally, put the oil in the pot, and when the oil smokes, put it in the leek box, and take it out when it is golden on both sides, because it will cook quickly! ! !
