Leek, egg vermicelli, vegetarian corner. Find a way to eat the third of the leek series.

Eggs, leeks, vermicelli, vegetable corners

 The leek egg vegetable corner shared today, the filling also puts shrimp skin and vermicelli, and the content is richer. Add a quarter of the cornmeal to the outer skin, not only the nutrition is comprehensive, the hot taste is more crispy, the slightly warm taste is soft, and the taste can return to the hot when it is heated on both sides of the pan on low heat.

In addition: add 10 grams of oil when mixing the dough, not only the dough is smooth and does not stick to your hands, but also the skin will be crispier. If you like it, try it,

Materials Required:

Dough: 225 grams of plain flour, 75 grams of corn flour (fine), 3 grams of salt (to increase the gluten of the dough), 150 grams of water, 10 grams of corn oil.

Filling: 200 grams of leeks, 2 eggs, a small handful of vermicelli (longkou vermicelli), appropriate amount of shrimp skin (to improve freshness), appropriate amount of salt, appropriate amount of oil

1 Put 225 grams of plain flour, 75 grams of corn flour, and 3 grams of salt into a basin, pour in 150 grams of water and stir into a dough flocculent, then pour in 10 grams of oil, knead into a slightly hard and smooth dough, and roll it out thinner by being slightly harder. Cover with a lid on the noodles.

2 Chop the leeks that have been washed and drained in advance, pour in an appropriate amount of sesame oil and stir well to prevent water from getting out.

3 Add an appropriate amount of shrimp skin

4 Add the vermicelli that has been soaked in warm water and cut into soft pieces

5 Add the scrambled eggs, you can add a small amount of water and cooking wine to the scrambled eggs, be sure to stir evenly before putting them in the pot.

6 Add an appropriate amount of salt and stir well. You can also add your favorite seasoning.

7 Divide the dough into two portions and take one and knead it into long strips.

8 I cut it into 12 parts, and I made a total of 24 oil horns into two parts of dough. These noodles go well with these fillings, and they all run out.

9 Roll out the dough sheet that is slightly thicker in the middle than the edges

10 The two sides coincide and are naturally kneaded, and I like this wrapping method the most, which is easy to learn, and the surface is evenly distributed, and the thickness is consistent. Very tasty.

11 Wrap them in turn and pinch the edges with lace.

12. The oil temperature is 60% hot, and the oil corner blank is put in.

13 Float and flip, fry until golden brown on both sides, remove from the pan and drain in a colander.

14 Put it in a basin and add cornmeal and corn oil to the dough, and the color will be more golden and the skin will be crisper.