Fried cabbage corner
Overview
First, use hot noodles for fried cabbage wedges. Many people use boiling water to pour the prepared flour into the hot noodles, stir and then knead the noodles. This is not enough to reach the ground temperature. We need to boil the water in the pot, turn off the heat, pour in the flour, and use the remaining heat to stir the flour and fully gelatinize the flour. Also, in the past, I hot-cooked the dough and kneaded it before stuffing it. Now, I hot-dough the dough and add a little dry powder and then bake it for an hour before stuffing it. This way, the dough will stretch more and won't break no matter how deep-fried it is.
Tags
Ingredients
Steps
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Just use a small bowl at home to weigh the flour and water. Just use the same bowl. Put it in the pot first, bring it to a boil, and turn off the heat.
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Pour into a bowl of flour and stir quickly with chopsticks until there is no dry powder.
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Apply some oil on the chopping board, take out the mixed flour and put it on the chopping board to let it warm, then start kneading it so it won't stick to your hands.
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While kneading, keep adding dry flour until the dough is smooth.
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I deliberately left half of the dough for comparison. The one on the left is the dough without dry flour, and the one on the right is the dough with dry flour. The one on the right looks more delicate. Cover and leave for 1 hour.
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Roll the dough directly into long strips.
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Make the dough as needed, I made the size of the dough for two dumplings.
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Roll the dough into dough and fill it with filling.
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Make them look like small triangles.
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Heat the oil. When the oil temperature reaches 60%, add the triangle and fry it. Flip it until it floats and changes color, then it is done. I use corn oil, which doesn’t like the color, but I use soybeans to fry it until it’s golden and beautiful.
