Mom’s taste, fried cabbage corner
Overview
I remember when I was little, every time my mother fried squid, I would stand aside and wait eagerly. As soon as the golden cabbage comes out of the pot, paired with a small plate of pickled mustard and a bowl of millet porridge, it's really delicious!
Tags
Ingredients
Steps
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Crack the eggs into a bowl, stir evenly with a whisk, add oil to the wok, stir-fry and serve, let cool and then chop and set aside; soak the vermicelli in water, add water to the soup pot, add the vermicelli after boiling, cook, take out and let cool, then chop and set aside; wash and chop the leeks, put them into a basin with the scrambled eggs and vermicelli, add salt, minced ginger, white pepper, cooking wine and chicken powder, stir evenly, and the filling is ready
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Pour an appropriate amount of water into the soup pot and bring to a boil. Use a spoon to scoop out a little and pour it into a basin. Add flour and stir with chopsticks. Add flour and boiling water in three batches, stirring each time until there is no dry dough. When the hot noodles have dried until they are no longer hot, put some dry noodles on your hands, grab a ball of hot noodles and roll it into a round shape, then roll it into a long strip with a diameter of about 2 cm
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Use a dough cutter to cut into small pieces about 8 cm long. Hold the small pieces upright and flatten them with your palms. Then roll them out with a rolling pin into a dough about 10 cm in diameter
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Put the filling into the middle of the dough, fold the dough in half, and wrap it into a half-moon shape. The folded dough must be pinched tightly, otherwise the filling will easily leak out during frying
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Add oil to the wok, turn to low heat, add the cabbage corners when 60% hot, fry until golden brown on both sides, remove and drain
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Put it on a plate, add a small plate of pickled mustard, OK, serve and enjoy~~
