Mom’s Taste, Fried Vegetable Corner
1.
Beat the eggs into a bowl, stir evenly with a whisk, add oil to the wok, fry and serve, let cool and chop up for later use; soak the noodles in clear water, put the soup pot in clear water, boil, add the noodles and cook. Let it cool and chop it for later use; wash the leeks and chop them, put them in a basin together with the scrambled eggs and chopped vermicelli, add salt, ginger froth, white pepper, cooking wine, chicken powder and stir evenly, then make the stuffing All right
2.
Put an appropriate amount of water in the soup pot to boil, use a soup spoon to pour a little into the basin, add flour, and stir with chopsticks. Add the flour and boiling water three times, stirring each time until there is no dry noodles. When the hot noodles are aired until they are not hot, put some dry noodles on your hands, pull a ball of hot noodles and round them, and knead it into a long strip with a diameter of about 2 cm
3.
Use a dough cutter to cut a small jelly with a length of about 8 cm. Hold the jelly upright and squeeze it with the palm of your hand. Then use a rolling pin to roll it into a dough with a diameter of about 10 cm.
4.
Put the filling in the middle of the dough, fold the dough in half and wrap it into a half-moon shape. The folded dough must be squeezed tightly, otherwise it will easily leak when it is fried.
5.
Add oil to the wok, low heat, add the vegetable corners when 60% is hot, fry until golden on both sides, remove the oil
6.
Serve it on a plate with a small plate of mustard, OK, it’s ready to eat~~
