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Henan Dragon Boat Festival Cuisine's Fried Vegetable Corner (with skills for making the dough not hard)

2025-01-25 15:00:35 1757

In Henan, in addition to eating jujube Zongzi on Loong Boat Festival, you can also fry some vegetable horns, sesame leaves, Youbing (Deep-fried round and flat dough-cake), etc. Today I will share a recipe for frying vegetable dumplings. Let's take a look together.

Details of ingredients

Medium gluten flour400g
Vermicelli noodles1 piece
EggsTwo
leek1 piece
edible oil1 spoonful
salta little
sugar2g
Thirteen Fragrances1 spoonful
Old smoking0.5 spoonful
Oyster sauce1 spoonful

Technique

difficultybeginner
workmanshipFried
tasteSalty and fragrant
timean hour

Steps to make Henan Dragon Boat Festival Cuisine's Fried Vegetable Corner (with skills for making the dough not hard)

1. Prepare the main ingredients, flour, eggs, chives, and vermicelli.
2. First, make the dough, 400 grams of flour, add 3 grams of salt, and mix 220 milliliters of hot water (note that it is 100 ℃ hot water) evenly. Let it cool before use.
3. After the noodles are not hot to the touch, add a spoonful of cooking oil in order to make the fried vegetables crispy.
4. Knead into smooth dough, cover with a lid, and wake up for ten minutes.
5. Soak the dry powder strips in water to soften them in advance, add an appropriate amount of water to the pot, and cook the strips until they boil. Remove and rinse with cold water.
6. Beat and fry two eggs until cooked, then crush them with a spatula.
7. Pour the vermicelli into a bowl, add a small spoonful of dark soy sauce and stir evenly to enhance the color and appetite of the vermicelli.
8. Add the eggs and chives, salt, sugar, thirteen spices, and oyster sauce.
9. Mix evenly and complete the filling of the vegetable corner.
10. Take a dough, divide it into four equal parts, and roll it into a thinner circular shape.
11. Fold the dough in half, cut it open from the middle, and pinch the cut edge with your hand to prevent cracking and leakage of filling during frying.
12. Place the filling of vermicelli, chives, and eggs, pinch your mouth, and seal tightly.
13. Complete all packages according to this step.
14. Add an appropriate amount of oil to the pot, and start frying when the oil temperature is 6-7% hot. Then turn the heat to medium low and be careful to turn it over at any time to prevent uneven coloring and until both sides turn golden brown.
15. Take it out and place it on absorbent paper.
16. The delicious vegetable dumplings are ready, with thin skin and large filling.
17. Eat the crispy outer skin while it's hot, but when it cools down, the outer skin becomes soft and won't harden no matter how you put it.