How to make dumplings

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  1.Three pounds of flour, fifteen grams of salt, no salt required Too much, because too much salt will make the noodles difficult to open and easy to break.Make the flour softer than the noodles and knead it every half an hour

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  2. It should be because the weather is hot.The noodles you knead in the morning should be coiled at nine o'clock.Roll the noodles into strips and sprinkle a layer of cornmeal on the inside of the basin.Plate a layer and sprinkle a layer of cornmeal to prevent sticking.Once the plate is plated, put it in the oil and deep-fry

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  3.Hold one end of the rice noodles between the tiger's mouth and walk up and down.If you feel you don't need a lot of rice noodles, just shop less

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  4.As shown in the picture, use chopsticks to hold the dumplings after shopping

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  5. Shabu-shabu on one end

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  6. Step up the chopsticks holding the dumplings as shown in the picture p>

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  7.Let go of the chopsticks holding the dumplings as shown in the picture

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  8.When one side is brown, turn it over and fry the other side.Once both sides are fried, take it out

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  9.The dumplings are out of the pot