Northerners especially love pasta, Xu is the regional environment, always feel that eating noodles to eat enough, rice always feel almost as if. To say that the noodles are fragrant and convenient, I first recommend the old Beijing zygote, thin skin and large filling, both sides burned to golden yellow, looking at the eyes, across the screen will be drooling.
Zygotes, whether it is vegetarian stuffing or meat filling are very delicious, Xu is the sake of brushing oil on both sides when baking, the finished product is more oily, self-feeling is more delicious than dumplings, the key is simple, unlike dumplings, each person must eat at least 30. Today to share the 4-dish zygote method, simple, nutritious, delicious, adults and children like, do not deliberately learn, look at it to learn!
<h1 class="pgc-h-arrow-right" >----- [egg shrimp skin leek zygote] -----</h1>
Eggs, shrimp skins, and leeks are all common ingredients that are very common but are very delicious when put together. Use them to burn the seeds to the point of oil. The noodles are made of cold water, warm water, and semi-hot noodles, rolled into thin skins and wrapped together, and eaten cold and soft.
【Ingredients】 3 eggs, 1 handful of shrimp skin, leeks to taste, flour 500 grams, cool water (warm water or half hot water and half cold water can be) appropriate amount, vegetable oil, salt
1. Put the flour into the basin, add an appropriate amount of water and form a soft dough, cover the lid and let it for at least 20 minutes before use;
2. Pour oil in the wok, more than usual stir-fry vegetable oil, fry the egg liquid into small pieces in the pot, then add shrimp skin and stir-fry, let it cool and use it;
3. Wash the leeks and shake off the water between the leaves and cut into small pieces;
4. Put the minced leeks into the cold egg and shrimp skin pot, add the appropriate amount of salt and mix evenly, do not mix in advance, and mix before wrapping to prevent the leeks from coming out of the soup;
5. Remove the dough and put it on the board, roll it into long strips, cut into evenly sized pieces, and roll out into an oval skin with a slightly thicker edge in the middle;
6. Take an appropriate amount of filling and put it on the skin, how much filling depends on your skills;
7. Pinch tightly, at this step, the process of zygote is completed, if you feel that it is not beautiful, please look at the next step;
8. Knead the zygote side into lace, which is much more beautiful;
9. Wrap the zygotes in turn, put them in a frying pan, do not put oil in the pan, heat over medium heat and reduce the heat, and use a brush to brush a layer of oil on the surface of the zygote;
10. After the bottom is fixed, turn over, brush another layer of oil on the shaped side, then cover the lid, simmer for a few minutes;
11. Zygote's stomach bulged and came out of the pot.
<h1 class="pgc-h-arrow-right" >----- [lettuce leaf pork zygote] -----</h1>
Lettuce leaves, so tender. Make it into a stuffed dumpling bun pie with a crisp flavor. This dish leaves are tender, blanched, and then cooled, chopped into a thin-skinned and stuffed zygote, it is so delicious!
【Ingredients】Lettuce leaves, pork filling, vegetable oil, green onion, salt, soy sauce, soy sauce, soy sauce, flour, warm water
1. Knead the flour and warm water into a smoother dough, and re-knead it after 10 minutes to moisturize and smoother;
2. Wash the lettuce leaves;
3. Blanch the water twice over the cold water;
4. Chop into small pieces, then drain the excess juice;
5. Pour the right amount of oil in the wok, sauté the minced meat, add the appropriate amount of salt, soy sauce and soy sauce to taste the seasoning, sprinkle the green onion before turning off the heat and mix well;
6. Put the lettuce leaves into the pot and mix well;
7. Remove the dough and put it on the board, roll it into long strips and cut into a uniformly sized agent;
8. Roll out into an oval shape, thin and thick as you like; spread the filling on the lower part of the dough, leaving blank edges;
9. Fold the top over, the edges are pressed tightly, and this step can be completed;
10. If you want to be beautiful, pinch the lace again;
11. Spread a little oil in the cake pan, put the filling zygote into the pot, turn over the noodles after one side is set, cover the lid, low heat, simmer for two or three hours, and the zygote bulges up the belly, and you can get out of the pot.
< h1 class="pgc-h-arrow-right" >----- [egg cabbage zygote] -----</h1>
This vegetarian-stuffed zygote is made from super simple ingredients – eggs and cabbage. After chopping the cabbage into small pieces, add a little salt and marinate for ten minutes to extract the excess soup so that the soup does not leak during the process of roasting!
【Ingredients】 200 grams of flour, 120 grams of water, 1/2 cabbage, 2 eggs, several chives, salt, vegetable oil 40 grams
1. Knead the flour into a smooth dough and set aside for 30 minutes.
2. When making the noodles, deal with the filling: half a cabbage, a few chives, and two eggs;
3. Finely chop the chives and set aside;
4. Cut the cabbage into minced vegetables first;
5. Put the chopped vegetables into a large basin, sprinkle 1 gram of salt, mix well with chopsticks and marinate for 10 minutes;
6. Pour oil into the wok, the amount of oil is a little more than the usual stir-fry, about 40 grams; after the eggs are scattered in the bowl, pour them into the 80% or 90% hot oil pot, and keep stirring with chopsticks;
7. The egg liquid is a small egg cube, which is the result of rapid stirring, and the size is very uniform;
8. Remove the excess broth by hand with the minced cabbage, put it in the egg pot, and put the chives together;
9. Add the right amount of salt according to the taste and mix well;
10. Divide the dough into equal portions;
11. Roll out into oval dough sheets about 2 mm thin;
12. Spread the filling evenly over half of the section, leaving blank spaces on the edges;
13. Fold in half and press flat with your fingers on the edges;
14. Use a brush to grease the pan, moisten the pan, and put the wrapped zygotes into the pan; then use the brush to brush a layer of oil on the surface;
15. After the following is set, turn over, cover the pot, slightly heat the golden brown on both sides, and come out of the pot.
<h1 class="pgc-h-arrow-right" >----- [pork celery zygote] -----</h1>
Celery is a vegetable that is eaten all year round, and it is rich in nutrients, of which the content of vitamin C and calcium is not low. 2 celery chopped, mixed into the meat filling, take ten minutes to make this thin skin and filling of the big zygote, really fragrant!
【Ingredients】 300 grams of pork, 2 celery with leaves, 800 grams of flour, 480 grams of water, vegetable oil to taste, half a green onion, a piece of fresh ginger, 20 grams of oyster sauce, 20 grams of soy sauce, salt to taste
1. Celery remove the old leaves, wash and control the water;
2. Chop the celery and meat with a few knives at random;
3. Add an appropriate amount into a cooking cup;
4. Start the cooking stick and break the celery stalks and vegetables;
5. Process all the celery and put it in a pot;
6. Add pork filling and minced green onion and minced ginger into a pot, add some water, oyster sauce, soy sauce and salt and mix well;
7. Pour the celery filling into the meat filling bowl;
8. Mix the filling well;
9. Knead the dough in advance, and after 30 minutes of cooking, the dough becomes moist and ready to use;
10. Place the dough on the case, knead long, cut into a medium of the same size, and roll out into oval flakes;
11. Take an appropriate amount of filling and place it on the side of the dough;
12. Fold in half and pinch the edges tightly;
13. After pinching it tightly, you can pinch a simple lace if you want to look better;
14. Place the wrapped zygote directly in the heated cake pan, note that the pan is not put in the oil first, heat it over medium heat, and use a wool brush to dip a little vegetable oil into the surface of the zygote;
15. After the zygote is turned over, gently brush a layer of oil; cover the lid, simmer over low heat, turn the zygote over several times in the middle, so that the two sides are heated evenly, and after the zygote is inflated, it can come out of the pot.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I'm Meggy Dancing Apple, a former English teacher and now a housewife who loves to go down the kitchen. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
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