Fried cabbage wedges are soft and delicious in this way
Overview
I remember when I was a child, every time I asked my mother to make delicious food for me, my mother would fry the cabbage horns for me at home. The freshly fried vegetables were golden in color, crispy on the outside and soft on the inside, so fragrant and refreshing that I could eat several in one sitting. No, since the official WeChat introduced the recipes for fried dough sticks and sugar cakes, many mothers have been thinking about the delicious snack of fried cabbage corners. They have left messages asking the little chef how to adjust the fillings of fried cabbage corners? Should I use hot noodles, fermented noodles, or dead noodles when making dough? Don't worry, the little chef will demonstrate the mother's cooking method to the parents. Come and see how it is different from your family's cooking method?
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Ingredients
Steps
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Add boiling water to the flour and stir evenly, let cool and knead into a dough.
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Put the vermicelli and fungus into boiling water to foam.
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Chop the foamed fungus and vermicelli and set aside.
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Chop the leeks, add appropriate amount of cooking oil and stir evenly to prevent water from leaking out.
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Beat the eggs, add appropriate amount of salt and stir evenly.
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Heat oil in a pot, pour in egg liquid and stir-fry
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Scrambled eggs cut into pieces
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Mix the chopped eggs, fungus, vermicelli, leeks, salt, thirteen spices and dried shrimps in a container and stir evenly. In this way, the cabbage corner filling is ready.
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Knead the mixed dough into a long strip
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Divide into even portions and sprinkle with a little dry flour.
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Divide the dough into a round ball with your hands, press it, and roll it into a round cake with even thickness.
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Put the filling into the rolled dough and pinch the edges tightly, so that the lettuce corners are ready.
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Heat the oil, gently add the lettuce wedges
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When the cabbage ends are fried until golden brown and floating, remove and control the oil.
