Tacos

Wash and cut the stuffing first and set aside;

Mix the corn, seaweed, pork, and eggs evenly;

Add seasonings to the mixed stuffing and mix evenly;

Add the chopped green onions and mix evenly;

Add salt to the flour and mix evenly with chopsticks;

Add an egg to the flour and stir with chopsticks until the egg and flour are fully mixed. Add an appropriate amount of water to form a smooth dough;

Wrap the kneaded dough in plastic wrap and let it rest for 20 minutes;

Take out the dough, roll it out again, sprinkle some precipitated Fen, and roll the dough as thin as possible;

Cut the thinly rolled dough into squares and sprinkle some precipitation powder;

Add appropriate amount of filling in the middle of the square dough piece;

Wrap the four corners, tighten the mouth, and make the bottom of the mouth;

Place the prepared tortillas on a steamer lined with oil paper and steam over high heat for about 12 minutes;

Heat the pot until red, add an appropriate amount of oil, add the steamed corn tortillas, and fry over low heat until the upper and lower sides are golden brown.

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