I've been wanting to eat cooking boxes recently, but I didn't sell them during the epidemic. I searched before and found that the cooking boxes in Anhe and Henan are similar to those in Jining. I have read many recipes and summarized them into three versions: hair edition, wet (dead) edition and semi-hot edition. No matter which version, it is to make the surface more malleable. Today, I made a semi-scalded noodle version, referring to the recipes of many netizens, and recording the recipes is convenient for next time. Jining's famous breakfasts include Laogao Dish Box and Xie Jia Pie, both of which are vegetarian. The dough in this recipe can be used for cooking.

Materials?

400g flour

2 grams of salt

Boiled water160g

Cold water140g

25 grams of edible oil

Chinese chives

fans

Eggs (of hens)

What is the practice of cooking box and semi-scalded noodles (Jining breakfast)?

Weigh 400 grams of flour, add 2 grams of salt, mix well, add 160 grams of boiling water to half of the flour, stir it into cotton wool, and cool it slightly, and add 140 grams of cold water to the other half of the flour to form dough. The dough is slightly sticky, and it will wake for half an hour. Add 25 grams of oil to form dough, and continue proofing 1 hour. The proofed surface is particularly malleable.

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When the vermicelli is cooked, when the egg is fried, you can break it up with sesame oil, so that it won't stick together. I like noodles with noodles. Adding some soy sauce, oyster sauce and salt to marinate the vermicelli can make the vermicelli more tasty.

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Wash, dry and chop leeks, and mix with some cooked oil to prevent leeks from coming out of the pot. Do not mix vermicelli eggs in advance after leek processing. When filling, mix as much as you want to prevent leeks from coming out of the water.

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Put some oil on your hands, grab a piece of dough, press the dough open on the oiled chopping board, wrap the stuffing, pinch the dough tightly, press the cake open and thin it. You can also put it on a greased plate, or spread the dough directly by hand. My hands are too small to spread out the dough and put the stuffing in. You can't take pictures with oil in your hand.

Put the cake in a hot oil pan, and spill the hot oil out of the pan with a shovel. When the dough on the surface feels cooked, turn over and fry until both sides are golden. Crispy skin and tender stuffing.

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skill

I made a total of six, the first one has more noodles and less stuffing, the second one has more stuffing, the third one is shaped, and the latter ones are getting better and better!