How to make chives and fungus crisp dumplings

韭菜木耳酥饺的做法

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\”Spring is the best season for leek, used for Dumplings, buns, scrambled eggs are very good. This time I made crisp dumplings, which taste great. \”

ingredients details

Main ingredients

    Leek

  • 200 grams Pork
  • 200 grams

  • fungus A moderate amount

Auxiliary materials

Oil

A moderate amount

    salt

  • A moderate amount
  • Fresh soy sauce

  • A moderate amount
  • Chicken essence

  • A moderate amount
  • [ 123] Light flavor
  • Frying process

One hour consumption

Ordinary difficulty

  • Step of chives and fungus crisp dumplings [ 123]
1

Add the flour with water and stir into flocculent.

  • 韭菜木耳酥饺的做法步骤:1
    2

    Knead into a dough and cover the plastic ware for a while.

  • 韭菜木耳酥饺的做法步骤:2
    3

    Pork diced with soy sauce and marinate for a while.

  • 韭菜木耳酥饺的做法步骤:3
    4

    The chives were washed and chopped.

  • 韭菜木耳酥饺的做法步骤:4
    5

    The fungus bubble is washed and crushed.

  • 韭菜木耳酥饺的做法步骤:5
    6

    Put pork, fungus, leeks in a clean basin and add oil, salt, extremely fresh soy sauce, chicken essence Mix it into stuffing.

  • 韭菜木耳酥饺的做法步骤:6
    7

    After the dough wakes up, knead the dough and knead it into a long strip, cut it into a cake, roll it into a cake Essence

  • 韭菜木耳酥饺的做法步骤:7
    8

    Take a cake and put in the filling.

  • 韭菜木耳酥饺的做法步骤:8
    9

    Pack into flat dumplings.

  • 韭菜木耳酥饺的做法步骤:9
    10

    After pouring oil heat in the non -stick pan, add the dumplings and fry.

  • 韭菜木耳酥饺的做法步骤:10
    11

    Use a bamboo stick to patch some eyes to prevent drums.

  • 韭菜木耳酥饺的做法步骤:11
    12

    Fry until golden on both sides.

  • 韭菜木耳酥饺的做法步骤:12 Tips
    Pay attention to adjusting the heat when frying to prevent frying.

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