[sister Xiao Gao] Zijuan

Name: [sister Xiao Gao] Zijuan
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: All-purpose flour; 300g oil; 10g salt; 1/8 teaspoon water; 135g (need to be adjusted according to the characteristics of your own flour) shrimp; White pepper; 150g ginger; 1/4 teaspoon Soy sauce; 1/2 tsp corn starch; 1/2 tsp egg; 1/4 teaspoon Chives; 2 tablespoons baking soda; 1/8 teaspoon chopped green onion; 1 tablespoon garlic; Chili powder; 1 sesame; 1 tsp hot oil; 1/2 tsp Balsamic vinegar; 2 tablespoons sesame oil; 2 tablespoons Sugar

by Sister Xiao Gao's Magic Seasoning

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Zijuan/caijuan is a very folk snack in Shaanxi. The pronunciation of Zi in Shaanxi dialect is the same as that of paper in Mandarin. It vividly describes the very thin crust used for the cabbage. It sounds like the name, you can visualize it, this snack is made of paper-thin dough rolls, and it tastes delicious. \(^o^)/~

[sister Xiao Gao] Zijuan

1. Add all-purpose flour, oil, and salt to the basin, add water while stirring, and knead it into a harder dough. (The amount of water needs to be adjusted)

2. After 20 minutes of cooking the noodles, knead the noodles for 1 minute, and then knead the dough.

3. After the dough relaxes for another 10 minutes, it is divided into two (make two rolls).

4. Knead rounds separately, and then noodles for 2 hours.

5. Preparation of the filling: chop the shrimp, add white pepper, ginger puree, light soy sauce, stir to taste, then add corn starch, and finally add oil.

6. Beat four eggs in a bowl, add salt, beat, fry, and set aside.

7. Chop the leeks, add a small amount of baking soda to keep the emerald green color, add oil, and mix well.

8. Rolling dough: Take a dough, flatten it, roll it flat, and roll it on a large rolling pin.

9. After a few rolls, turn it on, change directions, continue rolling, repeatedly change directions, and roll the dough.

10. When the noodles are rolled to a medium size, no longer apply force to the middle of the rolling pin, and only the edges of the noodles are rolled to avoid the bagging in the middle of the noodles.

11. The rolled dough is thin and smooth.

12. Spread the shrimp, chives, and eggs evenly on the dough and roll them up (if you don't have a big rolling pin, you can roll them into a small dough and then roll the filling).

13. Steam in a pot on boiling water for 15 minutes.

14. Prepare the dipping sauce: chopped green onion, minced garlic, chili powder, sesame seeds, salt, and hot oil. Add balsamic vinegar, light soy sauce, sesame oil, sugar, and appropriate amount of water, and stir well.

15. Steamed rice rolls.

16. Remove from the steamer and cut into large pieces.

17. Serve on the plate, mix with dipping water, the taste of hometown.

Tips:
1. Small spoon refers to teaspoon 5ml, large spoon refers to tablespoon 15ml.
2. Adjust the amount of water according to the characteristics of your own flour;
3. If there is no big rolling pin, the noodles can be made into small cakes.