Hot beet box

1

The water that had just boiled out for a few minutes was then poured into the flour, mixed with a razor or chopstick. When it's not so hot, rub it with your hands. It's starting to be hard to use fists to fold over and over again, and it's starting to become a group. If it feels dry and hard, it can rub its face with a little cold water and a few times. It ends up like an earplug that's almost soft and not sticky. Then cover up for half an hour。

2

Two eggs in a bowl, 1 g salt, 5 grams water, evenly mixed. That's how the egg is made。

3

A small amount of oil, a small fire, refuelling, pouring into egg fluids, circled with chopsticks, so that broken eggs can be made out. If there's a fire, the egg fluid will be condensed and it won't be able to boil, but it can be cut with a knife。

4

Find a big bowl, fill it with egg pellets, and wash it clean with dry water and cut it to pieces, and try not to have a pickle, too hard. Add 2 grams of salt, 1 spoonful of shrimp sauce, 5 grams of corn oil, blend. No shrimp sauce. I don't have shrimp skin, so I put a little sauce on it。

5

It's ready and the face is almost awake. On average, the dough is divided into six, bearing in mind that it should also be covered. Every little noodle in the back, the rest will be covered。

6

A thin layer of dry powder was spilled on the board, and a small noodle was taken and crushed, and then rounded with a scepter, which was as thin as the skin of the dumpling. It doesn't matter if it's not round。

7

On the face, a proper amount of material is placed in half the position, leaving a gap of about one centimetre on the edge。

8

Put the other half of the skin on the edge. See the scraps on the side, it doesn't matter if the skin is round, just cut the extra corner。

9

The edges were squeezed, and then they started squeezing. It's the first time I've made a cauliflower box。

10

The edges must be tightened, otherwise when it's fried, it opens. I'm ugly, this one's much better。

11

A small amount of oil is added to the non-stick pan, the medium and small fire heats up, and the cauliflower box starts to fry。

12

The cauliflower box is a little yellow on one side, and turns on one side until it's yellow on both sides. You don't have to cover the pan, 'cause it's ripe, but it's easy。

13

The cauliflower boxes are made of gold and yellow on both sides, with chopsticks, and the edges, which are better。

1. The water intake of flour varies from brand to brand. If the opening water is not sufficient at the beginning, then the face can continue to be rubbed with a little cold water on the hands, with the principle of a small number of times, so as to avoid overloading the surfaces. Nicely rubbed noodles and earlobes, but not sticky hands. After washing the herbs, you have to dry it and cut it, otherwise there will be too much water in it and it will be bad. It's a little different when you're cooking with more oil and less oil. When oil is scarce, the cauliflower boxes are branded with a bit of a dry color, and they are clean. With a little more oil, the cauliflower boxes are cooked, with a little bit of oil and yellow on their surfaces, a little more visible, a little bit more fragrance. But not too much oil. It'll get boring. The fire can't be too big, it can't be burned, it's not good or good。