Zijuan ~ Shaanxi Snacks
by Round small π
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Pick and wash the leeks, dry the leeks, and chop them into fine pieces.
2. Soak the vermicelli so softly and cut into small sections.
3. The eggs are fried and minced.
4. The flour is mixed with water to form a dough.
5. Knead and flatten the dough, and wake up for half an hour.
6. Roll the dough into large slices.
7. Roll out as thin as possible, the thinner the better, so that the steamed cabbage rolls can become transparent.
8. Season the filling with salt and thirteen spices. (After the dough is rolled, season the fillings, the leeks will spit a lot of water if the salt is put early.)
9. Sprinkle the fillings evenly on the rolled dough, leaving a little blank on the edges and do not sprinkle vegetables.
10. Slowly roll up from one side, while rolling and stretching can also make the dough thinner.
11. Cut the rolled vegetable rolls into even small pieces.
12. Brush the grate with a thin layer of oil and place the cabbage rolls on top.
13. Steam in a pot of boiling water for 10 minutes.
14. Make a dip with salt, vinegar, light soy sauce, sesame oil, and sesame pepper.
15. It has a chewy texture and a hot and sour dipping sauce. 👍
16. Dead noodles and leeks are more difficult to digest, so don't be greedy and eat too much at once! 😄
