leek dough sheet

1

Wash the leeks, control the water a little, remove the leek stems and leave the leek leaves. The leek stems can be used to scramble eggs for the next meal. The leek leaves are cut into about half a centimeter in size and put into the bowl.

2

Sprinkle a little edible salt on the chopped leek leaves. This salt is not used for seasoning, just half a spoon from a household spoon.

3

Like kneading dough, knead, pinch, and press the broken leek leaves with your hands until the broken leek leaves are completely soft and discolored, and juice is produced.

4

Pour appropriate amount of flour into the kneaded chive leaves, stir and form a dough, cover with a clean damp cloth or plastic wrap, and let stand for about 20 minutes.

5

Place the dough on the chopping board and knead it several times. After kneading it, roll it out with a rolling pin. Roll it round or square. Roll it until it is about three or four millimeters thick, and then cut it horizontally into a long strip as shown in the picture. About two fingers wide.

6

Cut the cut long strip vertically and diagonally, and cut it into short dough sheets as shown in the picture.

7

Put appropriate amount of water in the pot, bring to a boil over high heat, put the dough pieces into boiling water and cook them. Take another pot and pour appropriate amount of cooking oil, heat them up, scoop the cooked dough pieces into a bowl, sprinkle with salt, and pour on the cooked hot oil., squeaking, it smells so fragrant! Pour in vinegar, soy sauce, Laoganma according to your personal taste... The slices taste very delicious!

1. When sprinkled with salt and kneaded leeks, and then poured in flour and dough, there is generally no need to add water. Unless too much flour is poured in, add more water. 2. Add leeks and good noodles. When kneading, it is definitely not as smooth as pure dough, and it is easy to stick to the chopping board. You need to sprinkle a little dry flour on the chopping board. During the rolling process, you also need to sprinkle on the surface to be rolled according to the situation. Dry flour to prevent sticking during rolling. 3. Roll the dough thin and thick according to personal preference. Roll it thinner if you like to eat thin. After the dough is rolled out, you can prepare the water for cooking the dough. While adding water to the pot and boiling it over high heat, you can cut the dough. When cutting, pay attention to the distance between the dough sheets, otherwise it will stick together. 4. This leek noodle is easy to cook. After putting the dough sheet into boiling water, stir until the dough sheet floats, cover the lid, and cook over high heat. Take another pot and put in a proper amount of cooking oil and heat it over high heat. Use a colander to remove the dough sheet into a bowl in the gap. After the oil is hot, turn off the heat and pour hot oil on the leek dough sheet.