1. Put the flour into the cook machine, then add water little by little, and stir at low speed while adding. When the dough is formed, turn to medium and high speed, stir to form a smooth dough, cover with plastic wrap and wake up for about 20 minutes. You can also knead by hand if you don't have a chef's machine.
2. Shred various vegetables.
3. Pour an appropriate amount of oil into the pot and stir-fry the shredded vegetables.
4. Then move the vegetables again, then pour in a proper amount of oil, heat up and beat in two eggs, add the blanched spinach and all the seasonings, stir the vegetables evenly, and let them cool in the pan.
5. Knead the awake noodles into long strips and cut them into evenly-sized noodles. Roll it into a dumpling-like dough. The surface of each piece is greased with oil, and 5 pieces are stacked on top of each other.
6. Roll the front and back alternately, and roll into a large pancake crust. After everything is done, stack each stack of pastry crusts together and steam them in a pot, paying attention to grease between the stacks.
7. After boiling, steam for 12 minutes. Tear off one by one after it cools down!
8. Take a piece and put in an appropriate amount of filling.
9. Fold it aside. Fold over both sides as well. Then roll it up.
10. Heat the oil pan, not too hot, put it in a low heat, and pay attention to the mouth facing down.
11. Turn over after one side is golden.
12. Fry on both sides until golden brown before serving.
13. Take a bite, it's delicious!
Tips:1. Roll out the dough as thinly as possible, with a little more filling, so that it tastes delicious.
2. The dough should be slightly harder to make it easier to handle.
3. Apply the oil directly to the dough, otherwise the areas that are not applied will stick together.
