How to blanch noodles in vegetable corners? Are the noodles of the deep fried cabbage all hot?

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Prepare the fried vegetable corner to the kitchen to go around, find that there is no available food, first wear a mask and go to the supermarket to buy, buy leeks, eggs, vermicelli, but did not buy tofu, it seems that the grinding of tofu has not yet started, what you have to use it, it is good to be able to eat it in your mouth during the special period.

The specific method of fried vegetable corners] 1When you get home, soak the noodles in water, soak them in warm water, and start making noodles.

Blanch half of the flour with boiling water, and half with warm water.

Stir the flour into dough with chopsticks first, and then mix the dough after cooling it slightly, otherwise it will be hot. Semi-hot noodles are easy to stick to your hands, you can drizzle a little vegetable oil, knead into a dough after a little cooling, and don't make the noodles too hard. After blanching the noodles, we use the time to rise to prepare the filling.

2.I had already soaked the vermicelli in warm water, picked and cleaned the leeks and controlled the water. After cleaning, chop and put in a basin, pour some oil and mix well. Chop the soaked vermicelli and put them together to start filling.

If there is no tofu, beat a few more eggs, break them and pour them into a pan and fry them, and after they are fried, pour them on the top of the cutting board and cut them into chopped eggs and leeks and put them together.

Put inSalt, five-spice powder, chicken powder,Pour pointSesame oilStir well and you're done

3.Start the cabbage corner, the dough is soft, sprinkle a thin layer of flour on the cutting board, and put the dough on top of the cutting board. Knead into long strips and then cut into the same size.

Then roll out the small dough like a large dumpling, if you do it alone, you can roll out a little more at a time, and then wrap the cabbage corner.

Wrap the corners of the cabbage, pinch the edges firmly, and it is best to pinch some lace to prevent the corners from running out of the filling after the pot, and then you can add oil to the pot.

4.Fry the cabbage horn oil to burn more, too little oil will stick to the bottom of the pot when the cabbage corner sinks to the bottom, try to use half a pot of oil, wait until the oil temperature is heated to 3-4 into the corner, the oil temperature is too high, too high will appear outside the fried paste inside or the situation of sandwiching, so it is best to 3 or 4 into the oil temperature of the cabbage corner under the pot.

Fry on medium and low heat throughout the whole process, and the heat should not be too large. When the corners of the vegetables float up, they are almost cooked, and they can be pinched out to control the oil, and they can be eaten after a cool.

In fact, as long as you are willing to do it, the fried vegetable corner is also very simple, and you don't need to make noodles, that is, the time to blanch the noodles and prepare the dishes, so if you want to eat it, come and try it.

Loose noodles: Appropriate amount of flour, add an appropriate amount of boiling water and stir, when it is not hot, knead into a smooth dough. Cover with a damp cloth or wrap it in a closed crisper bag to prevent the skin from drying out.

Before stir-frying the stuffing 1, soak an appropriate amount of vermicelli in boiling water. If the vermicelli is dry enough, you can use a rolling pin to crush it first, or soak it soft and chop it with a knife 2. Rub the carrot with shreds, chop it, and set it aside 3. Two eggs, break it, fry it, stir it quickly with chopsticks when frying, and it can be fried to pieces! 4. After heating the oil in a hot pan, add the carrots respectively, stir-fry evenly, add the vermicelli residue, add salt, five-spice powder to taste, and finally add the crushed eggs and mix well.

1. Knead the dough into strips, cut it into the right size, roll it out into a thin crust, wrap it in the appropriate filling, and wrap it into whatever shape you want! 2. Turn on the power of the electric baking pan, pour in an appropriate amount of oil, put the vegetable corner, select the upper plate after covering, heat the lower plate, and it will be cooked in a few minutes!

1.The fried dumpling material can be chopped casually, no more than the dumplings are chopped into pieces.

2.Pour the flour into the container and stir with chopsticks while pouring with water, stirring into a flutter because the water is too hot and patting the scalded water.

3.After stirring for a while, it will not be so hot, and the water on your hands will make the dough into a dough, and you must have three glossy noodles and bare pots and hands.

4.Roll into thin strips on a cutting board and cut into dough that is two-thirds larger than the dumpling wrapper.

5.Press flat with a rod face pin rod round.

The noodles are hot, and the water temperature is very high when mixing the noodles, so the flour is poured into the container, and the noodles are stirred with chopsticks while pouring with boiling water, and stirred into a flutter until there is no large area of dry flour. Dry it a little, start kneading the dough, and go to the dough basin and light your hands, and cover it with plastic wrap to wake up for a while after the dough is reconciled, and you can wrap it.

Be.

When kneading the dough, the temperature is very high, after the dough is closed, it should be divided into equal parts, patted into a square cake shape with a thickness of two to three inches, and the width is not divided, and the baking dough is carried out on the cutting board to carry out * less than 25 minutes, and the degree of the dough gradually decreases, the dough is also baked, and the dumpling skin can be rolled out at this time. The skin of the fried cabbage is hot, so be sure to mix the noodles with hot water.

First of all, we use freshly boiled water to blanch the flour, stir while pouring, not pour too much at once, stir a little bit, stir into a flocculent, there is no dry flour, we can start kneading the dough after a little cooling. At first, the dough will be sticky, we can dip some cooking oil on our hands, cover the dough a little bit and let the dough for 10 minutes, and after 10 minutes, we will dip some oil on our hands and knead the dough, which will be kneaded quickly.

The filling I use is cucumber egg filling, and you can also use leek eggs.

I only add sesame oil, light soy sauce, and salt to the filling, so that the cucumber flavor will not be overwhelmed by the seasoning.

When the dough is ready, we tidy it up a little, and then apply the right amount of dough, because the hot dough is not malleable.

Therefore, the dumpling skin can not be rolled too thin, otherwise it is easy to break the skin when frying, wrap the dumplings with filling, pinch from one end to the other, do not pinch the pleats, and then pinch a lace, so that it is not easy to expose the filling.

We can't pinch this lace too thickly, just press it gently. Once it's all pinched, start frying.

Burn oil in the pot, the oil temperature is 5 into the hot and fry in the pot, it doesn't matter if you put a few more, it won't stick together, fry on medium and low heat, the fire is easy to fry the stuffing, turn it over frequently, let it be evenly heated, although there is no meat in it, the skin is easy to cook, then we have to fry the skin until golden brown and then out of the pot.

The noodles for making vegetable corners are all hot noodles, so that the fried vegetable corners will be crispy on the outside and tender on the inside, and they are not hard when they are cold, and they are fried until golden brown so that they can be out of the pot.

How to make vegetable corner noodles.

Step 1 Noodles: Usually we mix noodles with cold water or warm water, but the noodles in the corner must be boiling water, take a basin, pour in flour, and then boil water, after the water boils, stir with chopsticks, and wait until the soft and hard are suitable (the noodles are soft and the best is the best) at this time the noodles are hot and put aside to cool.

Step 2 Prepare the dish: Wash and cut the leeks into the end, beat 2 eggs into a bowl, add salt and stir, then fry them on the wok, put out the chopped 3 vermicelli, soak them in warm water in advance, cut them into broken strips 4 woks, put oil in the wok, put in the peppercorns to fry the flavor, and the peppercorns can be removed and discarded to leave the bottom oil for mixed vegetables.

Step 3 Mix the filling: pour all the prepared ingredients into the pot with the bottom oil of Sichuan pepper (the pot should be cooled and then poured in, so as not to blanch the leeks) Add the seasoning chicken essence powder and mix well.

Step 4 Roll out the dough Cabbage corner Knead the cold noodles on the table, cut them into small pieces of equal size, and roll them into small round slices The cabbage corner can be shaped arbitrarily.

Step 5 Fry the vegetable corners Go to the wok and put the oil After the oil is hot, put in the vegetable corners and fry them until golden brown, then remove them and eat.

Hot noodle corner. Ingredients for the hot noodles.

Flour leeks.

The preparation of the hot noodle corner.

Step 1: Blanch the dough and roll out the skin.

Step 2: Divide the skin in two.

Step 3: Pinch into triangles.

Step 4: Fill in the mixed filling, leeks, fennel eggs.

Step 5: The appearance of the wrapping.

Step 6: Fry in a pan.

Exquisite one-person food Leek hot noodles and vegetable corners, the skin is crispy and the filling is tender, and the mouth is full of fragrance when you bite it.

Materials. 1 small handful of leeks (one serving).

1 egg.

1 small handful of vermicelli.

1 tablespoon of thirteen spices.

Salt to taste. 1 small strip of matsutake mushrooms.

Light soy sauce 1 scoop.

1/2 teaspoon of sesame oil.

Steps. 1. Prepare about 100 grams of flour (one serving) in a bowl, stir it into a flocculent shape while adding boiling water, pour in half a spoon of oil, and form a soft dough. Rent.

2. Wash the dan-type leeks in advance, control the moisture, and chop them. Soak the vermicelli and cut it into small pieces, and fry an egg in the pan. Put the above three ingredients into a large bowl, add thirteen molds of reed, salt, Haoji matsutake fresh, light soy sauce, oyster sauce, sesame oil, and stir well.

3. Move the dough to the mat, knead it smooth, knead it into long strips, form an equal agent, and flatten each agent.

4. Take an agent, roll it into an oval shape, then fold it into a semicircle from the middle, and then divide it in half, and pinch the incision tightly.

5. Open it into a pocket, put the filling, pinch the mouth tightly, and finally pinch the lace.

6. A vegetable corner is ready! It's pretty too!

7. There are so many vegetable corners in total, which is enough for me to eat alone.

8. After the electric baking pan is preheated for one minute, brush with a layer of oil.

9. Place the serving corner.

10. Bake until one side is golden, turn it over, burn the other side, and burn it until both sides are golden (this is easy to cook, the dough is scalded with boiling water, and the pie is also cooked).

11. It's out of the pot ......

12. Eat it hot!

Deep-fried vegetable corners are more delicious with fully scalded noodles.

Deep-fried choy corner is a very popular traditional snack that originated in southern China, especially in provinces such as Guangdong and Fujian. The method of making fried cabbage is relatively simple, mainly to roll out the dough into thin slices, then wrap it in the filling, and finally fry it until golden brown. The fried cabbage corner has a better taste of the whole hot noodles, the skin is golden, crisp but not hard, the mouth is smooth, juicy, and the aroma is overflowing, which is a wonderful taste of the body.

The fillings of the fried cabbage can be chosen according to personal taste, and our common ones include pork, shrimp, fresh mushrooms, tofu, etc. Among them, minced pork is the most common because it is delicious and easy to pair with other ingredients. In addition to the filling, the seasoning of the fried cabbage is also very important, and seasonings such as salt, pepper, green onion, ginger and garlic are usually added to enhance the taste and aroma.

Deep-fried cabbage is a very delicious traditional snack that is loved by people for its simple preparation method and rich taste. Whether it's at a family dinner or at a street stall, you can see the figure of fried vegetable corners. If you haven't tried the fried cabbage wedges yet, you might as well try them and you'll love the deliciousness.

Introduction to the taste of fried cabbage snacks

1. Crispy skin: The skin of the fried cabbage corner becomes very crispy after frying, and it will make a clicking sound when you bite into it, which makes people feel very satisfied.

2. Delicious filling: The filling of fried cabbage corners can choose different fillings according to personal taste, such as pork, shrimp, fresh mushrooms, tofu, etc. No matter what the filling, it will give off a rich aroma during the frying process, which will make people salivate.

3. Rich taste: The texture of the fried cabbage corner not only has a crispy and delicious filling, but also the chewiness and elasticity of the dough itself. When chewing the skin in your mouth, you can feel the softness and toughness of the dough, which makes the empty bush very comfortable.

4. Strong taste: The seasoning of fried cabbage is also very important, and seasonings such as salt, pepper, green onion, ginger and garlic are generally added to increase its taste and aroma. These seasonings can make the fried cabbage more flavorful and enjoyable.

1. Whether the noodles of the fried cabbage corner are hot: Yes.

2. How to fry vegetable corners: boil water and noodles, put the kneaded noodles aside to cool, and cover with plastic wrap to moisturize. Cook the vermicelli in boiling water, remove the hood, drain and chop.

Leeks are chopped well. Scrambled eggs, scrambled and cut into small pieces. Vermicelli, leeks, eggs, sesame oil, three spices, Sichuan pepper powder are wide and wide, and salt is mixed well.

After cooling, the dough is divided into several small pieces and rolled into round cakes. Stuff and knead into a half-moon shape. Frying choopy corners in a frying pan.

Turn over on both sides and fry until golden brown.