Hot noodle steamed cakes and vegetarian stir-fried vegetables
Overview
Spring pancakes and vegetarian stir-fried vegetables are a perfect match! Children who don’t like eating meat or fat can give it a try! Because I personally like to eat meat, I paired it with elbow meat and shredded green onions.
Tags
Ingredients
Steps
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Put the flour into a large container, add salt and stir, then pour boiling water little by little with your left hand (it doesn’t have to be freshly boiled, just scald it).
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Hold the chopsticks in your right hand and stir quickly. Flour that has been scalded by boiling water will turn into lumps. Be careful not to burn your hands because it is boiling water. Finally, it turns into a snowflake shape.
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Let cool slightly. When it is not hot, knead the dough into a ball with your hands. Cover with plastic wrap and let rise at room temperature for about 30 minutes.
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During the resting time, beat the eggs into a bowl, sear them in a pan over low heat, cool and then cut into shreds.
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Pick and wash mung bean sprouts, shred carrots, wash and cut leeks into sections, and shred green onions.
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Knead the dough into strips and cut into equal-sized pieces (an even number).
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Then press it flat with your hands, brush a layer of oil on one dough cake, then cover it with another piece of dough, press it with your hands, and then use a rolling pin to flatten, round, and roll it thin.
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Wet the drawer cloth with water. Put the rolled out dough into the steamer one by one. Cover the pot and steam for ten minutes.
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Pour a little more oil into the pot and heat over high heat. When the oil is 60% hot, add pepper powder, mung bean sprouts and carrot shreds and stir-fry until soft. Add appropriate amount of salt.
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Add light soy sauce and stir-fry evenly. Finally, add leeks and shredded eggs and stir-fry for ten seconds, then turn off the heat and serve immediately.
