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How to mix noodles with vegetable noodles

1. The skin of fried vegetables is hot noodles, so be sure to use hot water and noodles, pour in hot water, and stir continuously with chopsticks until there is no large area of dry flour. Let it dry for a while, start kneading the noodles, and then cover with plastic wrap and wake up for a while. Start cooking the vegetables, wash the leeks and cut them into pieces. Cut the tofu into small pieces and chop the cooked noodles in cold water.

2. Noodles are mixed with flour and water in a ratio of 1 to 0.4. For example, 500 grams of flour needs to be added with 200 grams of water. You can increase or decrease the ratio of flour to water as needed, but generally do not exceed the ratio of 1RV 0.5. After mixing the flour and water, continue stirring by hand or blender until the flour fully absorbs water to form a smooth, elastic dough. If the dough is too dry or wet, you can add the right amount of flour or water to adjust.

3. Pour the wheat flour into the basin with boiling water, add boiling water and stir to form a floc. Add an appropriate amount of cold water to add dry flour and cold water to form a softer dough. Cover the basin with plastic wrap for half an hour and let the dough stand at room temperature for half an hour. Gently knead the dough and gently knead the dough into long strips, divide it into small dough of uniform size and flatten it, and roll into a slightly thicker circle in the middle.

How can fried vegetable corns be tender on the outside?

1. Put the dry chopsticks into the fired oil pan, and when there are small bubbles around the chopsticks, you can put the wrapped dishes. Turn it over and deep-fry until golden. Deep-fry vegetable corners step 10: the outer skin is crisp and the filling is delicious.

2. Pour the oil into the pan and cook until 70% hot. The oil can not be too little, it must not pass the vegetable corner. Put it into the vegetable corner, deep-fry it over medium heat and deep-fry until golden on both sides.

3. Cool it, mix it into a dough and wake up for about 30 minutes. Knead the hot dough well, knead it into strips, and apply the agent. Press flat with your hands and roll into a round piece. Put the stuffing on. A vegetable corner wrapped in the shape of large dumplings. 1 and then pinch the lace with your hand (which can be omitted). 1 wrap up the corns and wait for them to be put into the frying pan. 1 when the oil in the pot is 70% hot, add the raw green vegetables, deep-fry over medium and small heat until golden brown, remove and drain the oil.

4. Stir-fry the eggs and divide them. After scrambling the eggs, add cabbage and noodles and add a spoonful of oyster sauce. Add 2 tablespoons of light soy sauce, 1 tablespoon of salt and 1 tablespoon of 13 fragrances. Scalding noodles with boiling water and stirring them into floc with chopsticks. Knead into a smooth dough. Cut into 8 small pieces. Wrap it in mixed stuffing. Wrap it into a vegetable corner, heat the pan into the vegetable corner and deep-fry for 2 minutes over medium heat. 1 the outer skin is crisp and the inside stuffing is fragrant.

How to deep-fry vegetable corns in order to deep-fry and crisp

Add sesame oil to stir (first add sesame oil to help lock moisture, not easy to spit), then add thirteen incense, pepper powder, salt, etc., stir well. In step 6, the cooled noodles are divided into small doses of about 50 grams, which requires the addition of some dry flour. The practice of deep-fried vegetable corner step 7 roll the small dose into a round cake as thin as possible. Fry the vegetable corner in step 8 to fill the filling and squeeze it into the shape of half a moon.

The first step of fried vegetable corner is to prepare the right amount of flour to mix the stuffing and noodles, then knead it into a smooth dough, prepare the right amount of leek, pick it clean in advance and wash it with clean water, then cut it into fines, then knock the eggs into the board, if fried into small pieces, put them together with leeks, add shrimp skin and soak soft chopped noodles. Mix the chicken essence with thirteen fragrances and an appropriate amount of salt and cooking oil to get the stuffing of the vegetable corner.

Wash the sweet potato noodles, soak and drain, then cut into pieces. Pick and wash leeks, drain, chop and mince ginger. Put vegetable oil in the wok. When the oil is very hot, slowly pour in the egg liquid and stir-fry. Chop up and set aside. Put the oil in the wok and add the pepper. Stir-fry the pepper over low heat to make it fragrant. Don't let the pepper out. Pour in the vermicelli and stir-fry for three to five minutes, waiting for the vermicelli to inhale the oil to expand slightly.

How to mix the stuffing in the vegetable corner?

Mix Chinese chives, eggs, noodles, minced ginger with soy sauce, cooking wine, a little 13 spices and sesame oil, then mix well with salt to form a stuffing. Iron the flour well with boiling water.

The stuffing and practice of fried vegetables are as follows: freshly boiled water and noodles. Slowly pour water into the basin with a container of boiling water in one hand and stir the noodles with chopsticks in the other to make it flocculent. After feeling that the water is enough, knead the noodles with your hands until smooth. Put the kneaded noodles aside to cool, and remember to cover them with plastic wrap to keep them moisturized. Boil the noodles in boiling water and remove them, drain and cut them into pieces (mastery, not to be boiled), and chopped chives.

Leek, stir-fry the scrambled eggs and colored vermicelli in a cauldron, first add chicken essence and cooked oil, and finally put salt before packing. The noodles are ready. Sort out the similar pills on the board, roll them into round slices, scoop a tablespoon of leek stuffing and squeeze them in half. Be sure to squeeze it tight, or it will really come out when you fry it! Haha, Grandma and I learned another trick. I must not touch the edge of the shell when filling.

Pour all the dishes and garlic and ginger into the pot and mix well, add the right amount of soy sauce, salt, thirteen spices, monosodium glutamate, sesame oil, and the stuffing is ready. 1 cut the reconciled noodles into small pieces, then roll into patches, which cut the patches from the middle, one of which is folded in half, and the incision is pressed on one side to make it stick. Hold it in your hand, like a funnel shape. Put in the vegetable stuffing, squeeze the edge and wrap it.

Cover with plastic wrap and wake up for 30 minutes. Knead the awakened dough into strips and pour it into an appropriate preparation. Roll out into thin circles. 1 fold in half and cut it in the middle with a knife. 1 pinch the knife edge and fill in the right amount of stuffing. 1 and then pinch tight sealing do not leak stuffing, that is, into a raw green vegetable corner. 1 add the right amount of oil to the pot and cook until 80% hot. Deep-fry until golden, remove and drain oil.

The method of making authentic vegetable corners

Step 1: wash and chop the leek, stir-fry the eggs, boil the noodles and chop the noodles, deep-fry the tofu and dice (or not), mix the dried shrimps with sesame oil, 13 fragrances and stir well with salt. Step 2 ironing noodles, pour boiling water (be sure to boil water) into the flour, make up, roll out the skin, and wrap the stuffing, just like steamed buns. Step 3, fry it in a frying pan, fry it and fish it out, and then you can eat it.

2. Main ingredients: flour 1kg, noodles 100g, leek 200g, three eggs, dried bean curd five pieces, mung bean sprouts 200g, proper amount of edible oil. Ironing noodles, ironing noodles with boiling water. Cool and reconcile and set aside. Prepare the stuffing, wash the leeks and cut them into pieces. Cut dried bean curd into Xiaoding. Blanch the mung bean sprouts with boiling water and set aside. Boiled noodles. Cut the cooked noodles into sections. Stir-fry the eggs and cut them up.

3. Cover with plastic wrap and wake up for 30 minutes. The awakened dough is rolled into strips and rolled into thin slices. 1 fold in half and cut it in the middle with a knife. 1 pinch the knife edge and fill in the right amount of stuffing. 1 and then pinch tight sealing do not leak stuffing, that is, into a raw green vegetable corner. 1 add the right amount of oil to the pot and cook until 80% hot. Deep-fry until golden, remove and drain oil.

The method and recipe of crispy vegetable Corn

1, crispy fried vegetable corner ingredients: 500 grams of flour, 150 grams of leek, 150 grams of sweet potato noodles, 3 eggs. Practice: 500g flour add 10g cooking oil and a little salt, pour into 230ml hot water and stir into batter with chopsticks, knead into smooth dough, cover with plastic wrap and wake up for 30 minutes. Soak the sweet potato noodles in advance and mix well with 1 tablespoon of soy sauce. Chop the leek and set aside.

2. Wash the sweet potato noodles, soak and drain, then cut into pieces. Pick and wash leeks, drain, chop and mince ginger. Put vegetable oil in the wok. When the oil is very hot, slowly pour in the egg liquid and stir-fry. Chop up and set aside. Put the oil in the wok and add the pepper. Stir-fry the pepper over low heat to make it fragrant. Don't let the pepper out. Pour in the vermicelli and stir-fry for three to five minutes, waiting for the vermicelli to inhale the oil to expand slightly.

3. Crispy skin powder is to make the flour into dough, crush it into a skin, wrap the food, and then deep-fry it in an oil pan, such as fried vegetable corners and spring rolls. These two kinds of flour have different gluten content, the former is low-gluten flour and the latter is high-gluten flour.