Shaanxi Pasta Snacks-rolls? Sub Roll or Paper Roll?

Name: Shaanxi Pasta Snacks-rolls? Sub Roll or Paper Roll?
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some egg; Some Chives; 2 pieces parsley; Some Dried chili noodles; Some warm water; Some White sesame seeds; Some salt; Some Soy sauce; Some Vinegar; Some Cooked cooking oil

by Tiramisu

4.6 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Spring is coming. Speaking of spring, the spring leek is fresh, tender and fragrant, and its nutritional value is very high.

When it comes to leeks, one cannot help but to mention the pasta snacks in Shaanxi: Zijuan. I don't know whether it should be a roll, a subroll, or a paper roll. It seems that all three are right, but there seems to be something missing. Because in the Shaanxi dialect, the pronunciation of "Zhi", "Zi" and "Zi" are all the same. However, using any one of the words alone cannot fully express the characteristics of this paper.

The classic combination of leeks and eggs tastes very good, and a bowl of hot and sour fragrant dipping sauce is really beautiful!

Because the noodles have to be rolled out very thin when making the paper, like a piece of paper, I personally think that the paper roll may be more appropriate. But Ziwako can't lose it.

So, whether it is a zijuan, a sub-roll or a paper roll, whatever your preference, you can decide what you want! "

Shaanxi Pasta Snacks-rolls? Sub Roll or Paper Roll?

1. First take two eggs and separate the yolk and egg white into two containers.

Shaanxi Pasta Snacks-rolls? Sub Roll or Paper Roll? recipe

2. Add the separated two egg whites to the flour and stir evenly with chopsticks.

3. Add warm water several times in small amounts, knead the dough into a smooth dough, and cover it for half an hour.

4. Knock the remaining egg into the two yolks and break them apart.

5. Use a wok to fry the egg mixture into omelets, and then use a spatula to cut into dice.

6. Pick and wash the leeks, let them dry, chop them, and put them together with the diced eggs.

7. Add an appropriate amount of thirteen spice powder.

8. Add some salt.

9. Pour in cooked cooking oil and stir well.

10. The noodles are rolled out thin. This is the noodles I have rolled out. I can see the words on the thirteen incense box across the surface.

11. Spread the rolled noodles, and start to spread an appropriate amount of chives and eggs at a distance of about two centimeters from the edge.

12. Roll up from the side, first roll up the entire side, and then continue to roll forward.

13. Spread the vegetables while rolling until the dough is rolled up.

14. Put boiling water into the steamer and steam for ten minutes on high heat, and then cut into pieces of random size.

15. The dipping sauce is made during the steaming process. First chop the chives and coriander into a small bowl, add some light soy sauce.

16. Add rice vinegar to make more vinegar.

17. Then add two spoons of dried chili noodles and a little white sesame seeds.

18. Heat the oil in the wok and pour the oil on the chili noodles and sesame seeds.

19. Add a small amount of salt and stir evenly to dip the steamed rolls.

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