Spring is coming. When talking about spring, one cannot help but talk about spring leeks. They are fresh, tender, fragrant, and have very high nutritional value.
When it comes to leeks, what you can't help but talk about is Shaanxi's pasta snack: Zijuan. I don't know whether it should be a Zijuan, a sub-scroll or a paper roll. It seems that all three are right, but it also seems that there is something missing. Because in Shaanxi dialect, the pronunciation of paper, Zi and Zi is all the same. However, using any word alone cannot fully express the characteristics of this paper.
The classic combination of leeks and eggs is already very delicious. Add a bowl of sour, spicy and fragrant dipping sauce, and it is really beautiful!
Because when making a paper, the surface must be rolled very thin, just like a piece of paper, I personally feel that the paper roll may be more appropriate. But Zi and Zi cannot be lost.
Therefore, whether it is a Zijuan, a sub-scroll or a paper roll, you can decide whatever you like!
Shaanxi Noodle Snacks Zijuan
Recipe Recommendations
- hot and sour
- steamed
- three-quarters of an hour
- senior
Steps for Shaanxi Noodle Snacks Zijuan
1
First take two eggs and separate the yolk and egg white into two containers.
2
Add the two separated egg whites to the flour and stir well with chopsticks.
3
Add warm water in small amounts and times, knead the dough into a smooth dough, cover and simmer for half an hour.
4
Knock the remaining egg into the two yolks and beat it up.
5
Use a frying pan to fry the egg liquid into an egg cake, and then use a shovel to cut into dices.
6
Pick and wash the leeks, dry them in the air, chop them, and place them with the diced eggs.
7
Add appropriate amount of thirteen fragrant powder.
8
Add appropriate amount of salt.
9
Pour in cooked cooking oil and stir well.
10
The dough is rolled out thin. This is the dough sheet I rolled out. You can see the words on the box of thirteen incense across the dough.
11
Spread out the rolled dough and start spreading a suitable amount of leek eggs about two centimeters from the edge.
12
Roll up from the edge, first roll up the entire edge, and then continue to roll forward.
13
In this way, spread the vegetables and roll them until the dough sheet is completely rolled.
14
Boiling water, put it into a steamer and steam it over high heat for ten minutes. Remove the pan and cut it into sections of any size.
15
Start making the dipping sauce during the steaming process. First chop up the chives and coriander and place them in a small bowl, add appropriate amount of soy sauce.
16
Add rice vinegar, add more vinegar.
17
Then add two tablespoons of dried chilli flour and a few white sesame seeds.
18
Heat the oil in a frying pan. The oil smokes and drizzle it on the chili noodles and sesame kernels.
19
Add a small amount of salt, stir well, and dip in the steamed paper.