Recipe: Fresh vegetable scissors

Home Cooking Recipe: Fresh vegetable scissors



  1. Add water to the flour, add it a little, add it to the snow flakes with chopsticks, and knead it into dough. Put the plastic wrap in the container for 30 minutes.

  2. Wake up the dough and knead it again into a smooth conical dough

  3. Boil the water in the pot and put a teaspoon of salt

  4. Use scissors to cut the dough and cut the dough into the pot.

  5. Cook until the scissors face is fully floated

  6. Remove the cooked scissor surface and drain it with cold water.

  7. Tenderloin diced with a little cooking wine and a spoonful of oyster sauce and marinated. Carrot, white, lettuce, peeled diced, good black fungus shredded

  8. Put the oil in the pan and heat it. Add the marinated tenderloin and stir-fry until it is discolored. The surface will turn white and immediately remove the plate.

  9. Stir-fried carrots with the remaining oil in the pot until soft

  10. Into the white diced diced fried to soft

  11. Pour the lettuce and black fungus with the stir-fry, season with salt and chicken, and put a little water

  12. Pour in the cooked scissors noodles, stir fry for a while and then serve.


1. The characteristics of the scissors face is that the noodles are more glutinous, so the dough on the scissors side needs to be slightly harder than the dough that is generally made of steamed bread or other pasta. There is a difference in water absorption between the flours, so the amount of water used in the surface is only for reference, and the water is added according to the actual conditions of the dough. 2. The variety of vegetables can be changed according to your own preferences.

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