Northern Bun

Northern Bun

1. Prepare the flour, add warm water, stir with chopsticks to form a flocculent (too much noodles on the hands of the province), and form a dough (hand light, surface light, pot light), slightly softer

2. The rolling pin is rolled into a round shape, thinner, thinner than the dumpling skin in the supermarket, so that the taste of the noodles will not be too thick in the end.

3. There is no need to put oil in the pot, do not have water in the pot, and the pot is heated, put the rolled noodles into the pot, you will see the noodles bulge slightly in the process

4. Let’s give everyone an appreciation, haha, you can get out of the pot if both sides turn yellow

5. Spread it flat, add the fried vegetables, add some sauce or chili oil, roll it up, and finish

6. Does it look like a chicken roll 🐔 haha