The Snail Noodle Pie that You Can See at A Glance

The Snail Noodle Pie that You Can See at A Glance

by Salted fish small salty

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

This may be the darkest look since we started making the recipe, although we have tried to make it look sweeter. But at the same time it tastes the most delicious! Also, no one said that the snail powder was smelly this time.
Noodles and rice noodles are both staple foods. The last dark dish with staple food like this is called fried noodle bread. "

Ingredients

The Snail Noodle Pie that You Can See at A Glance

1. Prepare the dough. Add a small amount of salt to the flour, pour in warm water, stir while turning, knead the dough with your hands after adding.

The Snail Noodle Pie that You Can See at A Glance recipe

2. After kneading, pour some oil on the surface of the dough to lock the moisture in the dough and make the dough more extensible. Cover with plastic wrap and let stand for 40 minutes.

The Snail Noodle Pie that You Can See at A Glance recipe

3. Prepare the filling. Boil the rice noodles in a pot under cold water for 10 minutes, remove the cold water, chop them, and put them in a bowl. Sour bamboo shoots are also chopped and put in a bowl. Continue to add minced pork, capers, carrots, dried fungus, day lily buns, bean curd peanut buns, chopped green onion, half a bag of snail soup and appropriate amount of spicy oil, and mix well.

The Snail Noodle Pie that You Can See at A Glance recipe

4. Take out the dough, divide it into evenly sized agents, squeeze it, wrap it in the filling, gather the edges of the crust together, and gently rotate to seal. Then lightly pat the pie flat, be sure to lightly pat to prevent the filling from leaking out.

The Snail Noodle Pie that You Can See at A Glance recipe

5. Brush a small amount of oil in the pan, put in the wrapped pie, rotate it, let the oil evenly stick to the bottom of the cake, turn over repeatedly, and fry until golden on both sides.

The Snail Noodle Pie that You Can See at A Glance recipe

Tips:

Remember the ratio of 300g flour to 180ml warm water. The water temperature is about 60℃, which is a little bit hot to make the dough chewy and chewy.

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