1. When mixing noodles, this dish has a thin skin. Use less noodles and use more dishes. If you don't need yeast powder, just mix the noodles with water and form a ball, and wake for half an hour. All the vegetables I prepared were chopped up. I made two fillings, one is leek and ham, and the other is fungus and cabbage. Chop the green onion and ginger.
2. Put people's seasonings, all kinds of seasonings can be put in appropriate amounts according to the size of the population, and you can also put them in the spicy ones. Then stir well. Leave it for five minutes to taste.
3. A little bit of sesame oil will prevent the leeks from leaking out, and the taste will be better.
4. The awake dough is kneaded into long strips and cut into small seasons. It is the same as making dumplings. It is larger than the dumpling dough. It is rolled into a thin crust and topped with the prepared vegetable filling.
5. Slowly roll up from one side, seal the side with some water, and turn the seal toward the bottom.
6. The leek stuffing is rolled up in the same way.
7. Put it in a non-stick pan and need less oil, not too much. Just dip the bottom of the pan with oil, add the vegetable strips and fry on low heat. Both sides will turn golden brown and it will be cooked.
8. I steamed the leek stuffing, put water in the pot, and when the water in the pot was about to boil, put the vegetable strips on the steaming cloth soaked in water, high heat for 8 minutes, and then stuffy for 2 minutes. Because they are all very cooked with vegetable fillings.
9. Finished product
Tips:Make some garlic juice in advance, and the prepared dishes will be more delicious when you dip them. You can also add vermicelli and minced eggs when mixing the stuffing, and you can add any vegetables you like. Vegetables that are easy to produce water are not suitable. The ingredients area is written in the right amount, and you can add it according to the amount of stuffing. This is the first time I send a step-by-step diagram. Please leave a message to me if there are not enough details, and I will continue to improve.
