Dead dough is suitable for "boiling, frying, frying" and other cooking methods. jiaozi, noodles, wonton, single cake, fried dumplings, pot stickers, fried noodles and leaves are all delicious. Now I also share with you a home-cooked dish made of dead noodles, which is called "boiled vegetable roll". I often do it at home, and I often get robbed when I serve it.
The characteristics of water-fried vegetable rolls are simple, time-saving and labor-saving, fresh and delicious, and suitable for all ages.
A good dead dough only needs to be boiled for 20 minutes. The stuffing is rolled up like a flower roll, put into a pot, and fried by water-fried dumplings, so that a golden crispy coke shell is formed at the bottom. The dough above is firm and chewy, and the stuffing inside can be plain, fresh and fragrant.
The specific operation steps are as follows: (1) Add 300g flour into the basin, add a little salt and mix well, add about 150g warm water in stages (warm water can be used in winter and cold water can be used in summer), stir while adding, first stir into flocculent, then knead into smooth dough and bake for 20 minutes.
(2) Knock three eggs into a bowl, add a little water and mix well. Boil the oil from the pot, pour the egg liquid when the oil is hot. Once it is solidified, break it up continuously, stir fry it into small pieces, and then let it cool for later use.
(3) Take 300 grams of spinach, remove rotten leaves, clean it after removing roots, add water to the pot, add a little salt and cooking oil (blanch the spinach before filling), add spinach when the water boils, blanch until the spinach changes color evenly, quickly take it out and let it cool, then take it out and put it on a chopping board, chop it up and put it in the pot, then cut it into 3 grams of Jiang Mo, and then put the cold eggs.
(4) Put the dough on the chopping board, knead it into long strips, divide it into dosage forms with appropriate size (the length of the rolled dosage forms depends on your own pot), take a dosage form, recombine and flatten it, then roll it into a rectangular thin dough sheet, flatten the stuffing on the dough sheet, then fold the stuffed dough sheet back and forth twice, then fold it into three layers, and then pinch both sides to prevent the stuffing from flowing out. This vegetable roll is rolled up.
(5) Brush the oil in the pan to preheat, put the prepared vegetable rolls into the pan, cover the pan, fry with low fire, fry the bottom of the vegetable rolls into a charred shell, then pour a proper amount of water along the edge of the pan, cover the pan, fry with low fire, and when the pan is dry and the vegetable rolls are cooked with a shovel, cut into pieces and put them on the plate after cooling.