♪ Four-fried dumplings
By VicentaLakin
The “Four Fries” are the classic style of our traditional dumplings, which are colourful and nutritious, and each of them is made up of five materials, which look happy in winter and Christmas and New Year's. Tastes better than steam, tastes better, skins more thin, tastes better, and nutrition。
Recipe Recommendations
- flour 300g
- eggs of 3
- Acanthopanax senticosus appropriate amount
- oil appropriate amount
- salt appropriate amount
- carrots half a
- green pepper half a
- onion appropriate amount
- cooked corn kernels appropriate amount
- spiced powder appropriate amount
- pepper appropriate amount
- mushroom powder appropriate amount
- onion appropriate amount
- oyster sauce appropriate amount
Steps for ♪ Four-fried dumplings
1
Flour can be high-strength or dumpling powder, ordinary flour can almost taste, and dumplings can be arranged. Flour is divided into two parts, half of which is covered with boiling water, the other half of which is warm water and surface, and then rubbed together, rubbing and covering。
2
The eggs are evenly mixed, with a little water to make the eggs warmer. The frying pans are added to the appropriate quantity of oil, the oil is not refuelled, the oil is poured into the egg fluids, and the chopsticks are quickly used to mix it, as much as possible, and then the spares are removed。
3
Five plus leaves to clean, water torn, cut. The onions go to wash their skins clean and shredded, and the onions can be put on more, and the onions are still fresh。
4
Take large basins, add stinging leaves, onions and eggs, and add chaff, pepper powder, mushroom powder, salt and aluminum oil。
5
Carrots are washed cleanly, peppers are washed cleanly, onions are washed cleanly, corn grains are washed cleanly and shredded with a small amount of corset
6
The dumplings, the dumplings, are bigger than the usual dumplings, and the scavenging noodles grow into a flat noodle strip, a scab of pasta, a bun of pies, a little bit of pie, a little bit of pie, a little bit of pie, a little bit of folding of both sides of the bark of the dumplings, and a little twisting of the other two sides, a little bit of a cornering。
7
Each looks like a dumpling, squeezing both sides of each dumpling. Together, there are four little petals in the middle that open the four corners。
8
It looks pretty pretty。
9
With that kind of push, wrap all four-hidden dumplings。
10
The pans are filled with an appropriate amount ofseed oil, a pack of four-hair dumplings, a small fire, which does not have to turn over。
11
The fire is so hot that when the shovel pushes, when the four-hair dumplings can move, a little half a bowl of water is added to the pan cap for two or three minutes, in order to make the dumplings ripe。
12
When the juice is out, a little fire for about a minute。
13
Get out of the pot, load the plate. Four-sip dumplings, watching if they're particularly appetiteful, very delicious。♪ Four-fried dumplings Make Tips
The difference between hot noodles can be either full or one-half, and the rest of the warmer water and surface is that the former is soft and the latter is strong. Two, four-fried dumplings, with the upper ingredients added as they please, with a nice mix of colours, and the process of cooking with water must not be reduced, so don't flip over。