Pork chop stuffing
Chopped green onion, ginger cut ginger
Onion ginger into pork stuffing
Put a proper amount of salt
a little bit of sugar
Appropriate amount of cooking wine
Mix well into minced meat
Take the right amount of raw flour
Hit an egg
Add some water, mix well and batter, pay attention to the water, don't be too thin
Wash the water several times, wash away the starch on the surface, so that the color of the scorpion will not be black.
Dry powder, buckwheat, and minced meat are all ready
Take a piece of scallions and put a proper amount of meat. Note that I recommend that the meat not be too full and empty.
Then take a piece of the same size and cover it. Press it down and put it together. If you put too much meat in the previous step, it will overflow, so just press the meat less.
The clamped 藕 clip is rolled in the raw powder, and the surface is glued with a thin layer of raw powder, so that it is convenient to hang the paste.
Handled chopsticks and prepared batter
Sticky to the raw material
Put a proper amount of oil in the pot, cook more than usual, hang the paste into the pot
After the fire is formed, turn the noodles
After the two sides are formed, turn to a small fire, slowly fry until the meat is cooked, you can fry more, the surface is fried, and I prefer to eat this tender one, or do more at one time, and I can’t finish it all at once. It is recommended not to fry too much, tender, eat a few times and then fry
Fried green onion
OK! Hey! ! Haha~~
1, the stuffing adds some raw flavor 2, remember to don't be too thick, then wash the surface starch with water, so as to prevent the blackening of the bracts 3, stick a layer of powder before the paste, so it is easier to paste! ~ 4, batter paste is recommended to use raw powder, better than the flour effect my feet. . But the problem is not big. . Look at it yourself!