Chinese Food
Gannan snack wajiaoding / doujiaosu / wagodin
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I'm so bored this year that I've opened many skills. I'm sure everyone is the same. For example, my father spent two hours fighting with egg whites to doubt life Then I think of when I was a child, I used to do tile corner Ding with my grandparents. The whole process was one word. Tired. Tile angle Ding is characterized by thin, crisp. If it is thick, it is not delicious. I put ginger in my recipe to make it spicy. Green garlic is fragrance. Some people will put sesame. Of course, they can do nothing. It doesn't matter. If you want to make it a little crispy, nawajiaoding's dough must be very hard. It's the kind of hard dough that has to press hard to make a nest on the dough. It's convenient to roll it thin at the back. I've tried to make it soft. I found that it's not thin at the back. The final face has to be rolled out very thin. It needs to be transparent. When holding it, you can see the thickness of the palm emmm…… You don't want to do it just by imagination.
Cooking ingredients
Cooking Steps
Step1:First, let's take a picture of the assembly. In fact, I didn't use ginger that much. I left a piece of it uncu
Step2:Ginger, green garlic or green onion should be cut into pieces as much as possible. Because I put green onion. So I wrote green onion in the back. In fact, green garlic will be more fragrant. But I don't have any in stock
Step3:Two spoonfuls of salt in the flou
Step4:Put in the ginger and onion, mix them up a little, then add water. Add a little water. Use chopsticks to stir them into floccules. And try to make noodles when there is still a lot of powder that hasn't coagulated. I've tried. It's not easy to pour more water
Step5:Synthetic dough. Dangdang.
Step6:Start rolling the skin. Just pull a small lump down. You can make a big one. Put more flour under it to make it easier. When rolling out, you should have the feeling of pushing out from the middle. Rolling out to the effect as shown in my picture. One millimeter. Then the point came. Pursue the perfect basin friends. Please fold the face and roll it out to a millimeter. Yes, I am double-layer. In fact, it's ok if you don't fold it. But I want to show you the hollow tile horn Ding you ate as a chil
Step7:After rolling, sprinkle a lot of flour on the dough. Fold it up. Cut it into strips about 1.5cm wide. Open one strip. Then stack the strips together. Cut the diagonal knife into diamonds. Tear the pieces of dough that are stuck together. Sprinkle some flour and scoop it up gently by hand to prevent adhesion. The surplus flour can be shaken off gently
Step8:I'm just silly. I forgot to take photos I hope you can understan
Step9:Heat up the hot oil. Put some leftovers down. As soon as you get into the pot, the oil will bubble and float up. At this time, change the medium and small heat. Put the dough into the pot
Step10:Drum up. Use chopsticks or scoops to stir slightly. Heat them evenl
Step11:It's too thin. The color changes quickly. It's a little bit golden and you have to get it out
Step12:O. Pay attention to oil control before storag
Cooking tips:Fragility is the soul. Use your strength. If you want to challenge, you can fold two layers. If you are afraid of trouble, you can also choose a lot of accessories. If you are afraid of spicy, don't put ginger. There are skills to make delicious dishes.
