By Eat Light Kitchen
<h2>Royalties</h2>
Dough part:
Medium gluten flour 400 g
Boiling water 100 g
Salt 4 g
Filling part:
Leeks 250 g
4 eggs
Salt to taste
A small spoonful of sesame oil
Fungus to taste
Vermicelli
Tofu to taste
<h2>Practice steps</h2>
1、 Weigh the flour and pour it into the Hai's M5 silent chef machine noodle bucket,
2, add 4 grams of salt, then pour the freshly boiled boiling water blanched noodles, use chopsticks to stir into dough,
3, then add 150 grams of warm water,
4. Open 2 gears for 8 minutes.
5: Knead the dough to be delicate and soft. Then cover with plastic wrap to relax.
6, a large handful of leeks, wash and control water reserve Wood ear bubble heating water blanched water for 30 seconds can be effectively sterilized Fine vermicelli soaked in water after boiling soft eggs 4 plus crushed tofu beaten and fried Leek chopped, fungus, vermicelli chopped, add egg tofu crushed. When all the ingredients are ready, start mixing the filling, the oil for stir-frying at home, heat it on high and then put it cold and pour it into the basin, about a spoonful. Sesame oil can also be a small spoon without seasoning a spoonful of salt, a half spoon of five spice powder or thirteen spices, half a spoon of MSG. Then mix well and you can wrap it. ️
7: Divide the dough into small dough and roll it out.
8: Wrap in the right filling. Wrap them into a large flat dumpling and then pinch out the lace. I don't pinch the lace, but I can press it out with a fork. When branding the box, burn both sides until it is set and then brush the oil.
9, the last dish box will bulge, that is, cooked. Golden on both sides, hot and crunchy, super delicious.
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