1. 150g Wudeli flour with 89g water. The water cannot be poured into the noodles all at once. First, make a slightly harder dough, and then dip the noodles in water (the process of noodles will make the dough more gluten, which is more conducive to the later stretching), and the dough will be a little bit From hard to soft, cover it and set it aside to wake up and start filling.
2. Take an appropriate amount of pork belly, diced and stir fry, add cooking wine and soy sauce. Stir-fry until the oil comes out, collect the juice over high heat, let cool and set aside.
3. Wash the spinach and quickly blanch it in hot water, immediately transfer it into a basin of cold water, be sure to squeeze the water, cut into longer sections, and squeeze the water again. Soak the thin sweet potato vermicelli and cut into long sections, chop the scrambled eggs, cut the fried tofu into thin strips, and cut the leek into 1 cm long. Add the fried pork belly.
4. 10g deep-fried fragrant peppers, add in the vegetable stuffing, add five-spice powder and ginger powder, mix well, and finally add an appropriate amount of salt and mix well.
5. Put more flour on the top and bottom of the dough to prevent sticking, roll it into a thin crust, and smooth the wrinkles. My panel is not big enough😓
6. Pour the mixed vegetables on the noodles (pour all the dishes if the panel is big enough, pour 2/3 if they are not big enough) and spread them out evenly. Use the tip of a kitchen knife to mark a "cross" in the middle of the dough. Carefully fold the cross in four directions.
7. Roll up gently to all sides. Spread the remaining 1/3 of the vegetable stuffing on the dough as appropriate. Pay attention to stretch the wrinkles and spread the vegetable fillings.
8. Roll from the middle, there is no joint, and there are more dishes in the circle. Use a knife to cut into suitable long pieces.
9. Brush the steamer with a thin layer of oil, and place the cabbage rolls carefully.
10. I divided the weight into two drawers.
11. After the pot is boiled, let it steam for 6 minutes. The skin is relatively thin, and the vegetable stuffing is basically cooked. Don't steam it for too long.
12. Longer cabbage rolls are cut out with a shovel. They have thin skins and large fillings, which are very delicious.
13. After eating with the child, there is only one piece left😄😄
