"Boiled noodles": Take a clean big plate, add 300g of medium gluten flour, then slowly add 160ml of boiling water, add it for 3-5 times, stir the flour with chopsticks while adding it, until all the flour is stirred into dough, and let it stand for a while and cool at the temperature of boiling water. When the dough is almost evenly stirred and the temperature of the dough is not too hot, knead it into a smooth and soft dough like an earlobe by hand, cover it with plastic wrap, and let it stand for about 15 minutes to wake up naturally. Note that the dough is very hot when the boiling water is just poured in. Don't start blindly, or it will burn out.

The dough must have enough time, about 20 minutes, and be covered with a wet towel when proofing, so that the gluten can be fully extended and the dough can be uniform. After waking up, rub the strips and add one dose, which is about 3 jiaozi. Squeeze and brush with oil, cucumber or shredded onion. In addition to shredded pork in Beijing sauce, Northeasters also like to wrap shredded sauerkraut and stir-fried bean sprouts, while Shandong people call this cake, which will add colorful dishes such as shredded carrots, eggs and shredded fungus, which looks very appetizing.

Add 3 slices of ginger, 1 teaspoon of salt, 1 teaspoon of pepper and 1 teaspoon of black pepper, mix and stir the shrimps evenly, and marinate for 10 minute. 1 Beat the eggs in advance and stir until the shrimp surface is covered with powder. First, add a proper amount of boiling water to the flour to scald the noodles, scald half (or more than half) of the flour into a flocculent shape, and then add some cold water to knead the noodles, the hardness is slightly softer than that of jiaozi noodles. Knead the dough evenly and seal it for half an hour, and knead it several times to make it more moist.

Boil water, put the cake in a steamer, cover it, and steam it over medium heat. While steaming in the pot, continue to roll the cake here, roll a cake, open the lid and stack it on the cake just now, cover it and continue steaming, in turn, until it is completely steamed. Then take out the skin of the spring rolls and tear them off one by one by hand. As thin as cicada's wings. This is a surprise. Everything is easy to tear except the first one and the bottom one. )