How to fry the vegetable horn deep-fried and crisp

500 grams of flour, 8 ounces of leek, proper amount of water, four eggs, a handful of vermicelli, a spoonful of chicken essence, a spoonful and a half of salt, two covers of soy sauce and a spoonful of spiced powder.

Two. Methods/steps

1, the skin of the cooking horn is hot noodles, so be sure to mix the noodles with hot water.

2. Pour in hot water and stir with chopsticks until there is no large area of dry flour.

3. Let's dry the dough for a while, so I won't say much about it. Wrap the noodles in plastic wrap and wake up for a while.

4, start cooking, first cook the vermicelli and cook it. Don't overcook it, it tastes bad.

5. Beat four eggs and stir.

6. Wash leeks and cut into pieces. Stir-fry the eggs into pieces, and chop the cooked vermicelli with cold water.

7. Pour oil into the pot, heat it, add soy sauce, and pour in the vermicelli and stir fry until the vermicelli becomes discolored.

8. Pour in chopped eggs.

9. Finally, pour in leeks and add salt, chicken essence and spiced powder according to personal taste.

10, after fully stirring, the filling of the vegetable corner is ready.

1 1. Divide the dough into four small portions. Take out one copy and put the other three copies into the basin for later use.

12. Knead the dough into long strips and cut it into batter. Just like Bao jiaozi, the corners are rolled into round leather for use.

13, leather is several times bigger than jiaozi.

14, stuffing, kneading, corner wrapping! Free play in modeling.

15, pour oil into the pot and heat it to 70% heat. There must be no too little oil and no corners.

16, add the vegetable horn, and fry over low heat until golden on both sides.