Hello everyone, this time I want to share a special delicacy - fried cabbage corner. Fried cabbage corners often appear in traditional festivals in Henan. Like Mid-Autumn Festival mooncakes and Dragon Boat Festival rice dumplings, they have special meanings. Every place has different customs and practices, as well as similar practices. Nowadays, fried cabbage corners can not only be eaten at festivals, but also can be made and eaten whenever you want. So this time I will share how to make fried cabbage horns.

The fried cabbage wedges in restaurants and snack bars are really delicious. Not to mention the fillings, the most classic thing is the outer skin, which is golden and attractive, and tastes very soft and crispy. It turns out that when making this delicacy, the flour must go through a process, which is to scald the noodles. This is very important, very crucial when making this delicacy. Blanching means using boiling water to knead the noodles. The blanched flour will be very soft and will not harden after being left for a long time. The most delicious dishes are made with hot noodles.

The method is very simple and the ingredients required are also very simple. The filling is also leeks, which is in season this season. The leeks in this season are the most plump, delicious and have the highest nutritional value. They are great for making stuffings. Of course, it can also be made into other fillings, it all depends on personal preference. Friends who like it should quickly collect it and give it a try! The detailed production steps are shared below.

Required materials

Dough: 500 ml water, 300 g flour.

Fillings: a handful of vermicelli, 3 eggs, a handful of eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of sesame oil, appropriate amount of oyster sauce, appropriate amount of five-spice powder.

Production steps

Pour 1.500 ml of water into the pot, cover it, turn on the heat and bring the water to a boil.

2. After the water boils, turn off the heat, pour 300 grams of flour into it, and use chopsticks to quickly dissolve it.

3. Stir into a thick paste and set aside to cool to room temperature.

4. Add some hot water to the vermicelli and soak it.

5. Crack three eggs into a bowl and stir them up with chopsticks. Pour the oil into the pan, add the egg liquid when the oil is hot, and stir-fry quickly with a spatula until smooth. Then take it out and set aside.

6. Prepare a handful of leeks and wash them thoroughly. Cut into small pieces with a knife and set aside.

7. Cut the soaked vermicelli into small pieces with a knife and put them together with the leeks. Pour an appropriate amount of oil into it and stir evenly with chopsticks. Add oil to lock the incision to prevent excessive water leakage after adding salt.

8. Add the egg liquid, then add an appropriate amount of salt, an appropriate amount of five-spice powder, an appropriate amount of pepper, a little sesame oil, an appropriate amount of oyster sauce, and stir evenly.

9. Mix the batter that is not hot and form a ball. If it comes out too sticky, add some flour.

10. No need to rest the dough, roll it directly into long strips, and then divide it into equal-sized dough pieces.

11. Roll them into round dough pieces, the thickness should be between 0.3-0.5 cm.

12. Put an appropriate amount of fillings into the dough sheets, and then knead them together.

13. Follow this step to make them all.

14. Pour a little more oil into the pot. Turn on high heat and heat the oil. Dip a chopstick into the frying pan. Dense bubbles appearing around the chopsticks indicate that the oil temperature has reached the required level.

15. Turn to low heat and add green dough. Don't rush to flip it, let it set first.

16. Flip repeatedly and fry until the color is golden. The filling inside is easy to cook, and you can take it out of the pan when the skin becomes hard, crispy and golden.

Tips:

1. You can make the noodles without boiling them. They will be very crispy after being cooked, but they will soften after a while and become hard when cooled. .

2. Don’t throw away the fried oil, it can also be used for cooking.