After the three fillings were ready, Xu Zhuo began to knead the dough and prepare the bag.

The reason why I don't get the filling of eggs and leeks now is mainly because I am worried that the leeks will come out of the water.

At this time, the dead dough was almost awake, and Xu Zhuo planned to make the potstickers first, just so that the dough would open for a while.

Potstickers are not difficult to make, and the steps are almost the same as making dumplings.

Knead the dough first, roll the dough into long strips, then divide it into small pieces, and then use a rolling pin to roll out the dough sheet slightly larger than the dumpling skin.

After the dough sheet is rolled out, start wrapping the potstickers.

However, it is a bit inaccurate to say that the potstickers are wrapped, because the potstickers have to be opened at both ends, and they are not wrapped at all.

Xu Zhuo picked up a piece of dough and held it in the palm of his hand, scooped the mixed filling with a spoon, and evenly spread it on the dough in long strips.

Then, like a dumpling, fold the dough in half, and pinch the top dough tightly, leaving the dough open at both ends.

In this way, a potsticker is pinched.

Xu Zhuo sprinkled a layer of flour on the tray, and then put the potstickers into it one by one.

The gas cake pan has a large capacity and needs to put a lot of potstickers to fill it, so you can't rush it, you have to take it slowly.

When the potstickers were almost enough for a pot, Xu Zhuo began to prepare.

At this time, a few cooks from the morning shift had already come over, and they were no strangers to pinching potstickers, so Xu Zhuo handed over the next work to them.

Xu Zhuo came to the gas cake pan, first opened the fire, and then cleaned the cake pan several times.

When it comes to eating, hygiene comes first.

Especially for this kind of newly manufactured metal equipment, if it is not cleaned, there may be any industrial grease and paint and other substances.

For the sake of good health, it is better to be cautious.

After cleaning, Xu Zhuo heated the pan and evenly smeared a layer of oil on it.

You can't have too much oil, just a thin layer.

If you pour too much, the sauce will not solidify into that crispy dough.

Next, he turned down the heat and began to arrange the potstickers evenly in the pot.

Potstickers are dead, so you don't need to leave too much distance, just a small slit.

After everything was arranged, Xu Zhuo turned the heat to medium heat, and then covered the pot and simmered for a while.

About four minutes later, Xu Zhuo lifted the lid of the pot, and there was already a faint smell of noodles wafting out of it.

Xu Zhuo carried a water scoop, put two or three handfuls of flour in it, stirred it and poured it into the cake pan.

However, because the potstickers are open at both ends, the sauce should not be poured in too much, and a slight layer at the bottom of the pot is good.

After pouring the sauce in, Xu Zhuo covered the pot, turned down the heat, and continued to simmer.

Taking advantage of this time, Xu Zhuo began to make egg and leek filling.

Although I prepared two kinds of vegetarian stuffing today, because too much lard was added to the cabbage and shiitake mushrooms, the egg and leek stuffing with shrimp was a little more vegetarian.

Of course, this is also relative.

Although the egg and leek filling is vegetarian enough, it is not very low in calories because the cooked eggs contain a lot of oil.

Today's eggs are not scrambled, but directly poured half a pot of oil into the pot and fried them.

Heat the oil in the pan and pour all the beaten eggs into the pan.

After the eggs are solidified, the half of the oil in the original pot will be ......

Not a drop is gone.

Of course, this is the egg liquid that quickly forms bubbles in the hot oil, wrapping the cooking oil in the pot, not that the oil is absorbed.

As long as you empty it in a colander a little, most of the grease will still flow out.

However, because the fried eggs have a lot of honeycomb holes, some fat will remain in the eggs.

The eggs that come out of this way are more delicious, but the calories are a bit high.

It's about the same as eating fatty meat.

Xu Zhuo put the eggs that had been cooled on the cutting board, chopped them, and put them in a basin for later use.

Next, chop the leeks and dice the shrimp.

After putting it all in the basin, Xu Zhuo first scooped half a spoonful of oil and poured it into the filling, which could limit the moisture in the leeks and make the leeks taste tender and refreshing.

After stirring evenly, Xu Zhuo began to put seasonings for seasoning.

After the filling was ready, Jianguo's side also began to knead the dough.

The potstickers have all been pinched, and there is probably still a pot left.

Then start to wrap the fried buns.

Generally, the kind of fried buns sold at roadside stalls are often made thick and less stuffed because of the cost.

If you eat it yourself today, there is no need to save it like this.

Xu Zhuo asked them to follow the way of making steamed buns, and try to order as many fillings as possible, so that they could taste better.

The potstickers in the pan are almost ready.

When the lid is lifted, a rich aroma of noodles and fillings wafts out.

It's ripe, but it needs to be sublimated.

Xu Zhuo carried the multi-headed oil pot that he bought as a gift for the gas cake pan, and began to pour oil into the pot in a circle.

After drizzling, cover the pot again and let it sit for three to five minutes.

When Xu Zhuo lifted the lid again, the potstickers in the pot looked shiny and attractive, and the bottom of the pot had an extra layer of golden dough.

"Wow!

Yu Keke didn't know when he came over, and was taking a small video of the pot with his mobile phone at this time.

Xu Zhuo smiled, took a flat-headed shovel and began to come out of the pot.

If you use a small pot to make it, you can directly buckle the finished potstickers on the plate, so that you can look good.

But now such a big pot, not so big a plate buckle.

Xu Zhuo carefully separated the potstickers and put them upside down in the tray.

As soon as a tray was served, Yu Keke ran out with it.

Apparently, she had waited impatiently.

Xu Zhuo cleaned up the debris in the pot and began to make the next pot.

In this way, Xu Zhuo made two potstickers and a pot of fried buns in one go.

After everything was done, he wiped the sweat from his head, and was just about to take a breath when the system's prompt suddenly sounded.

The host actively improves the quality of life of employees, and rewards the D-level signature brand - gold wire mesh potstickers, congratulations to the host. ”

This time it was really a surprise, Xu Zhuo was originally just doing fun, but he didn't expect to have such a gain.

If you have time, you can give it a try.

But forget it today, I'm a little tired today, and I've been staying next to the cake pan, Xu Zhuo can't stand it a little.

Outside, Chen Guifang, who was full of food and drink, was sitting with Yu Keke and them, chatting about their weight loss experiences while picking their teeth.

"If you want to lose weight, try to be as vegetarian as possible, for example, I only ate potstickers and fried buns with pickled cabbage and shiitake mushroom stuffing today, and I didn't taste the other three in one bite, I feel that I am full of healthy vitality. ”

Speaking of this, Chen Guifang asked Xu Zhuo, who was drinking porridge and eating fried buns next to him: "Smash, can you make the vegetarian stuffing so fragrant, do you have any tricks?"

"There's no trick, just put more lard, and I put at least three spoonfuls of lard in the snow cabbage and shiitake mushroom filling...... Mom, what's wrong with you, why is your face so ugly?"