material

Flour, yeast powder, warm water stuffing (suke meat stuffing) and oily corn flour.

working methods

1, and noodles. In summer, the ratio is one catty of flour, half a catty of water and 3g of yeast powder. Add half a catty of warm water and 5g yeast to a catty of flour in winter, and add 1g baking powder and a little sugar.

2, stuffing: stuffing can be prepared according to personal preferences.

3. Cover with a damp cloth and put it in a warm place to wake up. When the dough becomes 1.5-2 times of its original size, press your back with your fingers without rebounding.

4. Knead the dough until the surface is smooth and there are no big bubbles on the surface. Knead into thick strips with a diameter of 5 cm and divide them into the same size.

5. Roll the agent into a round dough, and wrap the stuffing in a jiaozi way.

6. Put the oil in the pot and put it in the fried bag. After a little stir-frying, pour a small amount of water mixed with corn flour and flour (the concentration is half that of ordinary milk) to reach one-fifth of the stir-fried bag. Pour in, cover the lid, and fry over low heat until there is no water in the pot and the bottom is golden.