1. Use boiling water, cold water and half of the noodles respectively and set aside.
2. Wash the leeks and reserve them for later use
3. Reserve the eggs for later use
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4. Prepare the leek filling: wash and chop the leeks and set aside; fry the eggs and set aside; wash and dry the dried shrimp and set aside; Toss the leeks with the salad oil first to prevent water leaking when frying. Then mix it with the fried eggs and dried shrimp, and finally add an appropriate amount of thirteen spices and salt. If you like it fresher, you can add a little chicken essence.
5. Mixed filling with leeks and eggs
6. Wrap in ravioli or tarts
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7. Put a small amount of oil in the pan and cook over low heat pfor 4 minutes.
8. If you like crispy skin, use a little more heat. It will be charred on the outside and tender on the inside, so delicious.
Tips: The fire should not be too high to avoid burning the tart.
Hello, regarding braised pots, I am the only one in Guizhou. After all, pot roasts are made from six plates of water. I shot a video below. The ingredients are a little simple, but as long as you have another good pot and a delicious dip, it smells great for you. It is recommended to use canola oil, but don't use too much.
Ingredients
Appropriate amount of cabbage
Appropriate amount of green pepper
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An appropriate amount of pork
An appropriate amount of dumpling wrappers
< p>Accessories
Appropriate amount of ver onionsts
Appropriate amount of ginger
< p>Appropriate amount of water
< p> Ingredients
Appropriate amount of oil
Appropriate amount of soy sauce
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Appropriate amount of cooking wine
Appropriate amount of salt
Appropriate amount of MSG< /p>
Appropriate amount of five-spice powder
Wash and chop the cabbage, wash and chop the green pepper, and add them together in a large basin.
Cut the green onions into chopped green onions, cut the ginger into minced ginger, chop the pork essence into minced meat, and put them together in the stuffing basin.
Add the soy sauce, cooking wine, sesame oil, salt, monosodium glutamate and five-spice powder, and stir evenly.
Prepare the dough and a bowl of water and start wrapping.
Take apiece of dough and add the filling.
Place the packages one by one on the cutting board.
Put more oil in the pan, don't worry if the oil is too big, you can decant it after frying
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Cold oil, cool the pan and arrange the meatballs, this is the first key.
Heat over medium heat and prepare a bowl of dough. This is the second key. It is best to add a little oil.
Pour evenly into the pot
Once the water is poured, it will be half full and keep it at medium heat. This is the third key.
Cover the pan and simmer for about 10 minutes.
Wait for the dough to form and burp before serving.
Turn off the heat, place a plate on the pan, decant the excess oil and invert the plate and pan
First knead the dough, leavelet it ferment for a while, spread the dough and add the ingredients!