<h1>Dip the flakes</h1>
Category: Snacks
Author: Wandering Goblin
Created: 2012-03-11 17:25:20
Description: This surface is also known as "dipped tip" and "dragging leaf". It is a folk home-cooked noodle dish in Fenyang, Pingyao, Jiexiu, Xiaoyi and Qingxu in Jinzhong. The ingredients are different, but the recipes are similar. It is to use cabbage, spinach, oil wheat vegetables and other leafy parts of the leafy vegetables (vegetable stems are used for other purposes) cut into large pieces, one by one in the thin paste made of white noodles or bean noodles, rolled and wrapped evenly, in a pot of boiling water can be cooked. When eating, dip slice by slice in a bowl with different flavors. Fruity vegetables such as beans and eggplants can also be eaten here. However, the beans should be cut into segments, the eggplant should be cut into large pieces, and then torn into small pieces by hand, rolled and wrapped in batter one by one, and soaked and cooked in a pot of boiling water before eating. There are many kinds of seasonings used to eat dip slices, including fresh flavor, sour and spicy taste, fish flavor, spicy taste and so on. The world knows that Shanxi people love vinegar, so no matter what flavor of the seasoning, in front of the Shanxi people, they must add Shanxi old vinegar, the real flavor is unique. The goblin used beans this time. The taste is good and the colors are beautiful.
<h2>Fees:</h2>
Beans
flour
<h2>steps:</h2>
0. Add cold water to the flour in divided steps and stir in one direction with chopsticks
1. Combine the noodles into a non-thin and unconcruced one
2. Wash and strip the beans and cut them into appropriate lengths
3. Blanch with hot water to drain the water and set aside (the beans are not cooked and will be poisoned, or it is better to blanch them in advance)
4. Sprinkle a little dry flour on the blanched beans (when making the dipping slices, first dip the vegetables with flour and then wrap the paste on the outside, so as to avoid the dilemma of separating the noodles from the leaves)
5. Stir well
6. Place in the mixed batter
7. Wrap each carob evenly around the paste
8. When the water in the pot is boiling, put the carob sections wrapped in the paste one by one into the boiling hot water
9. After the beans are cooked, they will float naturally, drain and plate
Tips:
1. During the process of the batter, the chopsticks should be stirred in one direction until the batter is evenly shiny and strong. 2. The batter should not be too thin, otherwise it cannot be hung on the beans; it cannot be too thick, otherwise it is easy to clump (generally the mixed batter is adjusted with chopsticks, and it can flow slightly). 3. The difference in the thickness of the batter determines the thickness wrapped in the carob, you can do it several times to find your favorite degree. 4. With your favorite dipping sauce 5. I use the sour and spicy dipping sauce I use to eat dumplings 6.Of course, you can also use tomato sauce, fresh flavor, fish flavor, spicy flavor and so on