Recipe: Amaranth
Notes:
Central Plains specialties~
Ingredients:
- High-gluten flour 300g
- Red leeks 250g
- 3 eggs
- Salt amount
- Proper amount of sesame oil
- Warm water 150g
Steps:
-
Wash the leek, dry it, cut it a little, don't be too broken.
-
Eggs are beaten into egg.
-
Add some warm water, a little salt, and dough, and wake up for 30 minutes. (Warm water and noodles, the dough is soft, add some salt, and become more glutinous after waking up)
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After the dough is awake, divide it into 3 doses, knead it into a rectangular piece, evenly spread the sesame oil, spread the salt, and put the cut leeks on the noodles, and pour the appropriate amount of egg liquid.
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Slowly roll up the dough from the short side, pinch and seal at both ends.
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Open the water pot, put it into the dish and boil it again, then steam it for 15 minutes, and simmer for 2 minutes. (This time can be used for cooking dishes * 3, as shown above)
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Cut the dish into small pieces and serve.
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