Fried vegetable corner, hometown specialty breakfast

Our breakfast is very rich, including fried buns, steamed buns, pancakes, fried dough sticks, mochi balls, vegetable corners, finger cakes, fried buns, vegetable buns, baked cakes, and so on. These are all delicious, and the fried cabbage corners are one of my favorites, the only thing I don't feel satisfied with is that although the vegetable corners sold outside are delicious, the filling is too small, and it is not as much as the thin skin filling I make, so I occasionally fry some of my own cravings. Today's leeks, I mixed it with oil and baking soda in advance, it is said that baking soda can maintain the green color of leeks, in fact, I didn't put baking soda before, fried cabbage corners, leeks are also green, personal feelings, baking soda is dispensable.

Ingredients

Tianshanflour 500 g

Boilingwater 265 g

Eggs 4

Leek 500 g

Tofu Appropriateamount

Sweetpotatovermicelli Appropriateamount

Vegetableoil Appropriateamount

Salt Appropriateamount

Bakingsoda 2 g

Thirteenspices 1 scoop

darksoysauce 1 scoop

Lightsoysauce 3 scoops

Oystersauce 1 scoop

Pepper alittle

Cooking Instructions

Soak the vermicelli in hot water in advance to control the water.
Next is the hot noodles, which I forgot to shoot at this step. I'll describe it in words - pour freshly boiled water into the flour in batches, stir with chopsticks, the ratio of all-purpose flour and water is generally 2:1, I used Tianshan flour today, which is more absorbent, and put more than a dozen grams. Let it dry so that it is not hot, knead it into a dough, and let it rise for more than ten minutes.
Then cut the noodles with controlled water into small sections, put them in a pot, add dark soy sauce, light soy sauce, thirteen spices, add a little water, boil and stir-fry for a few minutes, dry the water, and the color becomes darker and can be put out for later use. In this way, the vermicelli is more flavorful and the color is also beautiful.
Cut the tofu into small pieces and turn it over with oil for later use.
Scrambled eggs and set aside.
Chop the leeks, first mix them with oil to lock in the moisture, you can put a little baking soda in them to keep the green color of the leeks, or you can leave them out.
Mix all the above fillings, add salt, thirteen spices, pepper, oyster sauce, vegetable oil, mix well and set aside.
After waking up the dough is kneaded again, kneaded into long strips, divided into several small portions, rolled into the shape of a large dumpling skin, and wrapped in the filling.
Pinch it into the shape of a large dumpling and make sure that the edges are pinched tightly to prevent it from swelling when it is fried.
Relax the oil in a pan and heat the oil into the vegetable corners. The oil should not be too little, at least not over the vegetable corners, otherwise the color of the fried vegetable corners will be uneven and the skin will be hard.
Keep the heat on medium, turn frequently, and blow it so that both sides are golden brown.
All the corners are fried
Very tasty