Hot-noodled leek box codfish
Published Sep 4, 2021 at 06:17am ET

Food Material List
- 1 flour Appropriate amount
- 2 Leek More than one kilogram
Operational steps
- 1 Wash leek and control dry water
- 2 Take the right amount of flour
- 3 Stir oil in boiling water evenly. (The hot noodles with oil will be kneaded better, not so sticky.)
- 4 Stir into small dough, remember that water can not be more, to be hard, hot noodles will be soft, if water poured more, then put some dry noodles, soft and hard degree of their own control.
- 5 When kneading noodles, apply a little oil on the board so that it does not stick hands or the board.
- 6 After kneading the dough, buckle it up with a basin to prevent the epidermis from drying out.
- 7 Cut leek and ginger well
- 8 Prepare shrimp skin, Yao Zhu (soaked in hot water, crushed by hand), meat loaf
- 9 Stir-fry and crush five eggs
- 10 When the eggs are cool enough, pour leek, meat sauce, shrimp skin and Yao Zhu into the frying pan, add salt, pepper, raw soy sauce, old soy sauce (light color can be added without raw soy sauce), sugar, chicken essence and essential oil.
- 11 Mix well and serve (or mix directly in a basin)
- 12 If the pit is too dry, add a small amount of olive oil
- 13 Squeezed noodles are bigger than dumplings.
- 14 Roll into a circle
- 15 Seal all the mouths like dumplings
- 16 Knead out the lace like this
- 17 How it looks after being pinched
- 18 Brush a small amount of oil in the frying pan
- 19 When the oil temperature comes up, put it in the leek box, pay attention to the ignition color to avoid burning, and turn over to fry the other side after one side is colored.
- 20 When both sides are fried, its out of the pot.
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Healthcare food category
Poultry, Burst, Refreshing, Baking, Cook, Fresh, Sweet, Stew