Caijiao is a common snack in rural areas of Henan. You can add some wild vegetables to make stuffing according to the season, such as shepherd's purse vermicelli egg stuffing in spring and yellow heart vermicelli egg stuffing in Caicai in winter. Usually, you can use leek vermicelli egg stuffing, which is what I eat the most. One of the cooking corners is mixing dough, and then mixing stuffing, which can be steamed, boiled and kang. Wash leek and cut into pieces. Stir-fried eggs into minced eggs. Regarding the proportion of these three materials, put more of them if you like. Food is like this, and it varies from person to person, not step by step.

noodle dough should be used to make fried vegetable corners, and medium-gluten flour or high-gluten flour should be selected, because medium-gluten flour and high-gluten flour contain more protein, so the noodle made will not be sticky and sticky, but soft and tough. If you choose low-gluten flour to make hot noodles, the final pasta will taste sticky. Finally, add leek, vermicelli and chopped eggs, and add salt, chicken essence, thirteen spices powder, soy sauce, oyster sauce, onion ginger, monosodium glutamate and sesame oil according to personal taste.

Fried vegetable corner is a kind of food that I like to eat since I was a child. My grandma will make it every holiday. Some of them are made of leek vermicelli, some are made of meat, and some are made of mushrooms or shiitake mushrooms. In short, there are many stuffing methods. Let's talk about the corners made of leeks, sweet potato vermicelli and tofu. My answer is: many friends in the southern region may have heard of this word for the first time and don't know what it is. To put it simply, in fact, the vegetable corner is a kind of fried food which is wrapped with flour, vermicelli, eggs, leeks and other seasonings and fried in a pot. It is made in some places in the north, and it is also a traditional food.

scrambled eggs, when the oil in the pot is not too hot, pour the eggs and stir them constantly with chopsticks, so that the eggs don't need to be chopped, and they can be used when they are left to cool. Flour first, then stuffing. Generally speaking, I often like to eat the corners stuffed with potatoes and green onions. The dough is made by skewing the dough into a dough slightly larger than the steamed stuffed bun, kneading it into a big jiaozi shape, and then kneading it into a flower shape on the side and frying it out to eat. It is crispy outside and tender inside, which is especially delicious.