1. Add the flour to warm water, add little by little, side by side and noodles. A pound of noodles with water is about 300g to 350g.
2. Make the noodles well, knead smoothly and serve for 10 minutes.
3. Roll into long strips.
4. Divide into small dough seeds, which I am part of. 250g of flour can make 10 pieces
5. Roll into small strips. Brush the plate with oil, add the dough, and brush another layer on the dough. Feed for 15 minutes.
6. The process of making the noodles is to make the filling. The scallions and hams are all chopped into cubes.
7. I'm new to the good lard, add a spoonful of oil to the green onion. Mix well.
8. Add pepper, MSG and salt to the chopped green onion and mix well into the diced ham. Finally drizzle with sesame oil and mix well. into fillings.
9. Spread the dough well, grease the dough and roll out about 10 cm wide
10. Holding one end of the noodles with one hand and gently pulling with the other hand will elongate the noodles, which are very thin.
11. Add a spoonful of filling to each end.
12. Pick up from a corner, as shown in the figure, and stack it to form a triangle.
13. Pinch the other corner and flip it over, folding left and right.
14. Scroll until the end.
15. Roll well. Stand up in the shape of a small tower. Do it all well in turn.
16. Put the oil in a flat bottom spoon and turn it around to heat the oil evenly.
17. Heat the oil and add the wrapped dough. Fry over low heat.
18. To fry to the bottom, turn over, use a wooden spatula to gently flatten the dough to drain the air inside the dough. Just fry
Tip: Roll the dough left and right, in order to roll into the dough with air, so that the inside of the dough is easy to cook, and finally in a gentle squeeze to exhaust, to prevent the dough from bursting. The traditional filling is cut into small pieces with raw lard and mixed with ham, but I think it is easier to cook with stir-fried, so I deliberately rely on some white oil.