Pork Vermicelli Box
1.
Pour the flour into a large bowl, pour in boiling water, and stir until it becomes a snowflake
2.
Finally knead it into a smooth and slightly soft dough, let it sit for ten minutes, and use this space to prepare the filling
3.
1. Chop the pork into stuffing, (because the hands are full of meat, so I didn’t spare your hands to take photos for the sake of hygiene. In fact, everyone knows how to chop the meat) 2. Chop the black fungus and pour into the meat stuffing, then add 1 Stir the egg whites vigorously, add a little water when the egg whites are dry, add salt, soy sauce, white pepper, chicken essence and other seasonings when the egg whites are fully whipped and stir again 3, heat the pan with cold oil, and pour the prepared meat , Pour the cooking wine while frying until cooked. 4. Pour in the chopped vermicelli and chopped green onions, stir-fry and pour in salt, chicken essence, five-spice powder, oyster sauce, sesame oil, until all the ingredients are evenly printed
4.
The filling is ready and the noodles are ready. Divide into two, then cut into four small doses, flatten them, and roll them into thin slices (about 2 to 3mm thick). This dough makes a total of 8 boxes
5.
Hold the slices with your hands, and put the fillings slightly to the side of the middle
6.
First squeeze them all together into a semicircle shape, and then squeeze the edges out of the patterns that can be squeezed out. In fact, the ideal look in my heart is the neat laces that the masters have squeezed out. But my hands are too clumsy and I can only squeeze them together. , So I said to pinch out the tricks you can pinch out 😊
7.
Be sure to use a non-stick pan, heat the pan with cold oil, put it in the packaged box, add a little water at the same time, cover and simmer dry water, then change the sides and add water to simmer until golden on both sides
8.
It's out of the pot, because it's hot noodles, the unfried crust on the side is soft, the middle crust is crispy, and the filling is salty and fragrant. I killed both when I got out of the pot😊
9.
Dress up again 😍
10.
Good brothers again😜
Tips:
1. Because my son doesn't eat fatty meat, I use tenderloin. Its practical pork belly is more delicious
2. Be sure to use a non-stick pan for frying, otherwise the sticky pan will not look good
3. Be sure to add enough water when frying, and simmer as much as possible, otherwise the wallet will affect the taste
