Fried jiaozi is a famous local snack. Its skin is golden and crisp, neither dry nor hard. Coupled with the fragrance of the stuffing, every bite is delicious. It is really delicious. Adults and children like to eat, and the method is very simple. Let's see how to make it.

1. Put 400g of flour into the pot, two-thirds of the noodles are scalded with180ml boiling water, and one-third of the noodles are kneaded with 80ml cold water. After they are stirred into a flocculent state, 20 ml of oil and oil are added to the dough, so that the fried dumpling skin is not hard but crisp. This is also a trick.

2. Knead into a smooth dough, cover it with a wet cloth and bake for 10 minutes.

3. Take time to prepare some stuffing. Leek can be washed in advance, drained, cut into pieces, poured with a spoonful of sesame oil, wrapped in oil film after stirring, and then salted so as not to come out.

4. Add a bowl of vermicelli, 3 chopped eggs, 1 teaspoon of spicy strips, 1 teaspoon of salt, a proper amount of pepper and 1 teaspoon of oyster sauce in turn, and stir well for later use.

5. Cut the baked dough into a uniform paste, which is a little bigger than the dough usually wrapped in jiaozi, and then roll it into round slices.

6. When wrapping stuffing, first fold it in half and knead it, and then twist a lace on the side. This way, the filling will not be exposed after cooking, and the shape will be better.

7. Put it in a 50% hot oil pan, fry on medium and small fire until golden on both sides, and remove the oil control pan.

8. The jiaozi made in this way is not only beautiful and delicious, but also more enjoyable than eating meat. Friends you like can try it.

List of ingredients:

(Flour 400g, initially 1 80ml, cold water 80ml, 1 leek, 3 eggs, 1 vermicelli, appropriate amount of sesame oil, 1 spoonful of spicy food, 1 spoonful of salt, appropriate amount of pepper,1.

Cooking tips:

When frying, the heat should be controlled. When the oil temperature reaches 50%, turn to medium and small fire for frying, so that the dumpling skin is golden and not fried.