Potato Shredded Pocket Pie
by Li Xiaobin
Favorite
Difficulty
Normal
Time
1h
Serving
3
.
1. Add salt to the flour, then add boiling water and warm water to knead the dough, cover with plastic wrap and wake up for 30 minutes
2. Green pepper shredded
3. Shredded red pepper
4. Peel and shred potatoes
5. Boil water in a pot, add potato shreds to blanch water for 2 minutes when it is about to boil, remove and let cool
6. Add the green and red peppers and blanch for 1 minute
7. Put potato shreds and green and red pepper shreds in a basin, add salt, chicken noodles, sushi vinegar, soy sauce and chili pepper, mix well
8. Knead the dough evenly, divide it into several small doses, and roll out into rectangles
9. fold
10. Lace is pressed out on both sides
11. Brush oil in the pan, fry the pasta in the pan until the color changes, take it out, open the mouth, and stuff the potato shreds.
Tips:Half-hot noodles and pancakes will be softer, and at the end of the frying, the color will change.
