How to mix the leek boxes sold on the street with noodles

In fact, the problem of noodles is also more particular, because in addition to paying attention to the moisture and the mixing of flour, it is also necessary to pay attention to the inside of the noodles and the number of times the noodles are kneaded, which is very related to the texture of the noodles.

1.Preliminary work: and noodles (the dough of leek zygote can also be mixed with cold water, but I prefer the taste of hot dough), add a small spoon of salt to the flour and mix well and sift well, slowly pour hot water into the flour, stir it into snowflake flakes with chopsticks while pouring, knead it into a smooth and soft dough when the temperature is not hot, cover the basin with plastic wrap and let it stand for a while (about 15 minutes);

2.Beat the eggs, add a little water, salt and sugar (conducive to fluffiness) and stir well, light the wok and heat it with oil, stir the egg liquid with chopsticks into a broken egg flower shape, and then cool it in the pot for later use; Finely chop the leeks with a straight knife, chop the fritters, mix with the crushed eggs, add seasonings: salt, pepper, oyster sauce, steamed fish soy sauce, pure sesame oil, mix all ingredients well and set aside; 3. Sprinkle hand flour on the counter, roll the dough into long strips, cut it into small agents of uniform size, and flatten it into a small oval; Roll out the small agent into a round dough sheet with a rolling dough, wrap the seasoned leek egg filling, put more filling, and the leek zygote with full filling is delicious enough;

4.Seal the dough wrapped in the filling and pinch out the lace. Fill the frying pan with oil, drain the wrapped raw embryo when the oil temperature rises, fry it over medium-low heat until golden brown and crispy, turn the raw embryo over, and fry until it is charred on both sides.

5.【Tips】3 tips for leeks to taste better without water:1

When cutting leeks, cut them with a straight knife. Try to cut off with a knife to avoid repeated pulling of the knife on the vegetable leaves, which can effectively control the water problem; 2.The secret of leek filling is more fragrant and crispy without water**:

Crushed fritters. Add some fritters and crush them into it, the filling is drier and the taste is more crispy. 3.

The seasoning is added to the filling flavor before the raw embryo is wrapped, and it is also a good way to control the water output of the leek filling.

The above is to introduce to you some knowledge of how to make noodles with baked leek boxes, and I believe that after reading it, you will be more clear about noodles. It will inevitably be a little difficult to make it yourself, in fact, you can ask some experienced people for advice, so it is relatively easy to learn some experience and make it.

How to mix the leek box with noodles, have you learned.

Use warm water to mix the noodles, add a small amount of salt to the flour before mixing, pour warm water while stirring slightly with chopsticks, and cover the noodles with a wet drawer cloth and let them rise for half an hour. Leek box refers to a delicacy made with leeks, eggs, and noodles as the main ingredients.

Leek box is a popular traditional snack in Shandong, Henan, Hebei, Shanxi, Shaanxi, Northeast and other provinces.

The skin of the leek box is golden and crispy, the filling is crispy and tender, and the leek box can be cooked in a variety of ways, which can be fried, seared, fried, etc.

Leek boxes can be added to fungus, shrimp skin, eggs, dried fragrant, pork, pepper oil, tung potato monosodium glutamate, cabbage, sea rice, etc.

Ingredients: appropriate amount of light cream dough, yeast grams, 300 grams of noodles, 70 grams of warm water, 40 grams of caster sugar, and grams of salt.

First, pour granulated sugar, salt, whipping cream and warm water into the noodle Hui cherry bag bucket.

2. Add flour.

3. Then add the yeast.

4. Then select the dough function of the bread maker and mix the dough for 25 minutes.

5. Cover the dough with a damp cloth after mixing.

6. Wait for the dough to reach twice the size of the blue liquid.

The leek box and noodles and the specific preparation are as follows:

Ingredients: 300 grams of flour, 120 grams of boiling water, 65 grams of cold water, 1 spoonful of oil, 1 pinch of salt, 2 eggs, 300 grams of leeks.

1. The first step is to put the flour and water into the basin and stir vigorously, as shown in the figure below.

2. Add cold water, knead into a smooth dough, and let it rise for half an hour, as shown in the picture below.

3. Then cut the prepared leeks into minced pieces with a kitchen knife, stir in vegetable oil, and stir well with chopsticks.

4. Then put an appropriate amount of oil in the pot, light the fire and heat, pour in the beaten egg mixture, stir-fry and solidify, and put it aside for later use.

5. Then stir the eggs, minced meat, minced leeks and salt with chopsticks, as shown in the figure below.

6. Cut the proofed dough into pieces of similar size with a kitchen knife, as shown in the figure below.

7. Use a rolling pin to roll out the agent into a circle, as shown in the figure below.

8. Then put the well-stirred filling on the round skin, as shown in the picture below.

9. Fold the round skin up and down by hand, and pinch the edge tightly, as shown in the figure below.

10. Pinch out the lace by hand, as shown in the figure below.

11. Heat the oil in the digging pot, put the mengtong into the wrapped leek box, and fry it over low heat, as shown in the figure below.

12. Then pour water along the edge of the pot as shown in the picture below.

13. Cover and simmer over low heat until the water is dry, as shown in the figure below.

14. Turn the leek box over and fry the surface to a golden color, as shown in the figure below.

15. Then you can take it out of the pot, so that the leek box is ready, as shown in the picture below.

Ingredients: 300 grams of flour, 300 grams of leeks.

Excipients: 1 egg, appropriate amount of seasoning.

Steps: 1. Prepare 300 grams of flour and an egg.

2. Combine one-third of the flour with boiling water to form dough floc.

3. Then use cold water to form a smooth and soft dough and wake up.

4. Clean 300 grams of leeks and control the water for later use.

5. Beat an egg, heat the pot and put oil (you can put more stuffing so you don't need to put oil in it), scramble the eggs, and stir the eggs into small pieces while stir-frying.

6. Chop the leeks, mix the chopped eggs and leeks well (so that the leeks will not come out of the water) and then add seasonings (five-spice powder, oyster sauce, salt, a little soy sauce).

7. Knead the awakened dough, cut it into a slightly larger agent than the dumpling agent, and roll it into a dumpling skin.

8. Spread the stuffing evenly on half of the skin, fold it in half and press it tightly and pinch it tightly.

9. Heat the pan, put the bottom oil, put the wrapped leek box into the pot, and cook it slowly until the two sides are golden and yellow, and then you can get out of the pot.

10. Finished product.

Ingredients: 500 grams of flour, 6 eggs, 500 grams of leeks.

Excipients: 1 gram of yeast powder, 3 grams of salt, 8 grams of chicken powder, 20 grams of shrimp skin.

Steps: 1. Add yeast powder to the flour, add water and form a soft dough.

2. Cover with plastic wrap and ferment more than 2 times larger.

3. Pick and wash the leeks, drain the water, and chop them.

4. Heat oil in a pan, beat in the eggs, stir repeatedly, and after frying, it will become a small piece and let it cool.

5. Add the washed shrimp skin, add salt and chicken powder to taste.

6. Put in the chopped leeks, make the potatoes into a cluster and mix evenly to become a filling.

7. Knead the fermented dough evenly and exhaust it.

8. Take a small piece of dough and roll it out into an oval crust.

9. Put in an appropriate amount of filling.

10. After folding in half, press the edge of the cherry blossoms tightly, that is, it becomes a Hutan green blank.

11. Heat the pan, put a little oil, put in the green billet, and cook over low heat.

12. One side is branded into golden brown, turned over and then branded.

13. Then stand up and sear the bottom.

14. Remove from the pot and serve on the plate.

The leek box and noodles steps are as follows:Ingredients: a bowl of flour, a bottle of hot water and a bottle of peanut oil, etc.

1. Prepare a bowl of flour.

2. Then put the flour into a basin and pour in some hot water.

3. Knead the dough with both hands. When mixing noodles, it is best to dip a little peanut oil on your hands, so that the flour will not stick to your hands, and the taste of peanut oil will be more fragrant.

4. When the degree of kneading reaches the requirements of the three lights, the kneading work is basically completed, and the three lights mentioned here refer to the basin is smooth, the dough is smooth, and then look at your hands, it should also be smooth.

5. After kneading, cover it and wake up for at least 30 minutes, often for a long time, and the dough will become easier to operate.

The leek box and noodle method is as follows:Ingredients: 300 grams of high-gluten flour, 165 grams of boiling water, edible oil.

Steps: 1. First of all, apply salad oil to the basin.

2. Add 300 grams of high-gluten flour.

3. 165 grams of boiling water.

4. Slowly pour the water into the flour, stirring while pouring the head.

5. Knead it like this first, because the basin is smeared with oil, it is easy not to stick.

6. Cover and wake up for 10 minutes before kneading, and the dough will be easy to smooth.