How to make the leek meat stuffed eggplant box, and how to adjust the filling of the leek box to be

Materials. Pork stuffing.

Leek. Flour, starch.

Salt, MSG, soy sauce.

Thirteen spices, stewed meat seasoning, soybean oil.

Method. Slice the eggplant (cut a 4 to 5 knives between every two knives, so that you form a two-piece eggplant slice connected together).

Dice the leeks. Add soybean oil, salt, monosodium glutamate, thirteen spices, soy sauce, and tonne seasoning powder to the pork filling, stir and add leeks and mix well. Leeks must be put later.

Fill two slices of eggplant with the minced meat and press well.

Half of flour and half of starch, add soy sauce, salt, monosodium glutamate, thirteen spices, and meat powder. Add water and mix into a thick flour juice.

The oil is hot and warm. Evenly coat the box with starch on both sides. Fry in warm oil until golden brown. (If it is not evenly spread, the hot oil will spray oil everywhere when it sees water).

Take out the eggplant box and place it diagonally on a flat plate to control the oil and prevent the eggplant from becoming soft.

The modulation method is as follows:First of all, prepare the ingredients: 500 grams of flour, seven taels of warm water, 450 grams of leeks, three eggs, and 200 grams of shrimp.

Seasoning: 2 grams of pepper, 2 grams of chicken essence, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a little sesame oil, 3 grams of salt, 2 tablespoons of boiled cooking oil.

Pick the leeks, clean them, control the moisture, cut them into minced leeks, pick the shrimp off the black line, clean and cut the nabu into small pieces, put a small amount of cooking oil in the pot, beat the three eggs and put them in the pot and stir-fry, fry them out of the pot and let them cool for later use.

Put the chopped leeks, shrimp and scrambled eggs into a basin, add seasonings: 2 grams of pepper, 2 grams of chicken essence, 2 spoons of light soy sauce, 1 spoonful of oyster sauce, a little sesame oil, 3 grams of salt, 2 spoons of boiled cooking oil and mix evenly.

Ingredients: 1 handful of leeks, 200 grams of salted limb meat, 2 grass eggs.

Excipients: 50 grams of oil, 10 grams of salt, 3 grams of black pepper, 20 grams of chicken essence.

1. Sort out the leeks, clean them, and drain the water.

2. Take the bacon out of the freezer and cut it into slices, then chop it into minced meat.

3. Put the bacon into the pot and stir-fry the oil to quench hunger.

4. Knock in 2 grass eggs and stir well with a spatula.

5. Scramble the eggs over low heat and let them cool.

6. After the meat filling has cooled, pour the chopped leeks into the pot.

7. Add an appropriate amount of salt, black pepper and chicken essence, and stir-fry evenly. The filling of the fragrant leek box is ready.

Materials. Ingredients.

150 grams of leeks.

2 eggs. 20 grams of shrimp skin.

200 grams of flour.

Accessories. Sesame oil.

1 tablespoon. Salt.

1 teaspoon. Cooking oil. Amount. Water.

100 grams. A little secret to the ingredients.

A pound of stuffing is added to a wide chop block of thick soup treasure.

Chop it up and stir well to make the filling tender and juicy.

Preparation of leek boxes.

Prepare the ingredients.

Wash the leeks and chop them with moisture.

Add a little salt to the eggs, beat them with a little salt, and after the oil is hot in the pot, pour in the egg mixture and fry them while crushing them with a spatula.

First put the leeks into a small pot, pour in an appropriate amount of sesame oil and mix well, which can prevent the leeks from coming out of the water, and then add the scrambled egg crushed and shrimp skin.

Add salt and mix clockwise. (This step is best done when wrapping, the salt is put early, and the leeks are easy to get out of the water).

Put the flour into the basin, pour 70 grams of hot boiling water on the one hand, stir quickly with chopsticks to form small pieces, then add 30 grams of cold water to knead the dough, cover with plastic wrap and let rise for about 20 minutes. (The hot noodles are more wet, the noodles are not easy to knead, and it is easy to knead after waking up).

Knead the dough until smooth, roll it into long strips, and divide it into 8 equal portions.

Sprinkle the cutting board with dry powder, flatten a portion of dough, roll it out into round slices and put it in the filling.

Wrap it into a leek box with lace according to the illustrated method, and just do the first step if you want to make it simple. (The process of wrapping needs to be completed in your hands, and you can put it on the board in order to take pictures, once you find the feeling, it is super fast to wrap up).

Wrap all the leek boxes in turn.

Heat a frying pan, add 1 tablespoon of oil, put in the leek box, cover the pot and simmer for a while.

For about 2 minutes, until the surface is golden brown, then turn over the leek box, continue to cover and simmer for 2 minutes.

Food sharing: leeks, eggs, egg leek rolls, leek boxes, leek scrambled eggs, 2 minutes to teach you to make wide and late with Shen Lu egg leek rolls, the skin is as thin as paper and strong, the material is enough and the bun is very enjoyable, eat 3 at a time is not enjoyable, better than the leek box, the method is super simple, a look will be, quickly collect it and try it!

Ingredients: a piece of tofu, a shiitake mushroom, a piece of pork, and an appropriate amount of green onions

Ginger to taste, salt to taste, sugar to taste, white pepper to taste, cooking wine to taste

Light soy sauce, oyster sauce, dry starch, salad oil.

Steps. 1) Prepare the ingredients;

2) Chop the pork, cut the mushrooms into small pieces, and mince the green onion and ginger;

3) Put the minced pork, shiitake mushrooms, minced green onion and ginger into a bowl, add cooking wine, white pepper, light soy sauce, salt, sugar and dry starch, and stir clockwise with chopsticks until the gum rises;

4) Cut the tofu into several rectangular pieces about 2 cm high and 2 cm wide and about 3 4 cm long;

5) Cut out a rectangle on the tofu with a knife, cut out the middle of each piece of tofu, and hollow out all the pieces in turn;

6) Fill the stuffing into the dug tofu box;

7) Heat oil in a frying pan, fry the tofu side down on medium heat until golden brown, turn over and continue frying;

8) Place the fried tofu boxes on a plate one by one;

9) Pour the oyster sauce, light soy sauce, sugar, water and dry starch into the pot, pour the soup on top of the tofu box after the soup is thickened, and sprinkle with minced shallots and diced red pepper.

In addition to leek filling, eggplant boxes also have common pork and chive pork filling, as well as chives, chicken breast filling, and shrimp filling. There is no standard for what filling is included in the eggplant box, but you can also wrap your favorite dishes into it for better taste.

The preparation of leek box stuffing is as follows:

Operating materials: leeks, eggs, cooking oil, salt, fungus, vermicelli.

1. Control the water after cleaning the leeks for later use; Put a handful of vermicelli and fungus in a bowl and soak them in warm water until soft for later use.

2. Take 2 eggs and knock them into a bowl and beat them, then fry them into evenly sized broken eggs for later use.

3. Then add water to the pot, put in the fungus blanching water after boiling, remove the cold water after 2 minutes, and then chop it finely for later use; Then put the vermicelli into the pot and blanch it until the vermicelli is completely soft, then remove it, and cut it into small pieces after cold water for later use.

4. Drain the water and cut the leeks into minced leeks and put them in a large bowl, first add 2 tablespoons of cooking oil and stir well, then put in vermicelli, fungus and broken eggs, you can add a little sea rice if you like to eat sea rice, and then add an appropriate amount of salt and pepper and stir well, don't add other seasonings, we eat the freshness of leeks!

Leeks such as patting acacia with how to choose:

1. When we choose leeks, the most intuitive thing is to look at the leek leaves, here we have to choose leeks with moderate width, so that they can grow leeks normally. If the leek leaves are thicker and softer to the touch, it means that the leek is fresh.

On the contrary, if the leek leaves are relatively dry, and the leek leaves feel very thin when touched, then the leek leaves are not full, so they will be very dry and tasteless when eaten.

2. When buying leeks, we can also look at the color of leek leaves, the color of leek leaves cannot be light green or too dark green, and it will be better to choose a color in between.

3. When we choose leeks, there is another way to smell the taste of leeks, if it is a fresh leek, it will have a strong leek fragrance, and there is no other peculiar smell or rotten taste.

1. [Accessories]: 50 grams of soy sauce, 70 grams of Sichuan pepper oil, 150 grams of cooked pork, 125 grams of water, a little monosodium glutamate, minced ginger and refined salt.

2. Peel the raw pork and cut it into diced rice grains with a knife, wash and cut the leeks into small pieces. Sit on the fire, put in pepper oil, wait for the oil to be hot, first put the pork and ginger together and stir-fry the filled pork, change color and turn white, then add soy sauce, monosodium glutamate, stir-fry to get out of the scoop, put it into the basin and then put in the leeks and mix well into the filling.

3. Divide the white flour into two parts of 325 grams and 175 grams, pour the extra one into the basin first, add 75 grams of cooked lard, rub it well, and then pour warm water (stir while pouring water) to beat the ears, knead and tie the light, and make leather noodles. Then mix 175 grams of flour with 75 grams of cooked lard and knead it into a puff pastry.

4. Rub the two kinds of noodles into long strips, knead them into the same number of 5 agents, press the leather noodles into a round skin, wrap them in the crispy noodles, flatten them by hand, roll them into a rectangle with a rolling pin in one direction, and then roll them up and flatten them by hand, and then roll them out, so that they roll them out twice, and finally roll them into 6 cm long rolls, cut them into two equal sections in the middle with a knife, and the knife is downward, erected on the case, and flattened by hand to form two pattern discs with a diameter of about 8 cm. Then wrap the finished filling into the middle of the round piece, and then fold the edge in half by hand to form a crescent shape, and knead the edge into a lace oven, and bake it over low heat for about a few minutes.

Here's how to make leek box stuffing delicious:

1. Materials: flour, boiling water, cold water, salt, leeks, eggs, shrimp skin, sesame oil, five-spice powder, prepare about 300g of flour, pour a little salt into it, stir evenly, put salt to increase the gluten of the flour, make it more strong, and not easy to break.

2. Divide the flour into two, then use cold water to mix the dough, and the other part needs to use boiling water, stir it into a snowflake shape, and then mix it together and knead it into a dough. Then cover it with a piece of plastic wrap and let it rise for about 30 minutes.

3. Use this time to prepare other ingredients, first wash and chop the leeks, then pour a small amount of sesame oil into it, stir the minced leeks evenly, and put them aside for later use. Prepare 2 eggs below, stir the eggs, pour them into the oil pan and fry them, stir-fry them, and let them cool for later use.

4. There is also a small handful of shrimp skin, and the leek box after adding shrimp skin will be more delicious. If you have vermicelli, fungus and the like at home, you can also put it in, and then we put the leeks, eggs, and shrimp skin together, add salt and five-spice powder and stir well.

5. Knead the dough, then knead it into long strips, then divide it into equal dough pieces, and then roll it out into a dough that is a little larger than the dumpling skin. Wrap the leek filling inside the dough, then fold both sides in half, pinch it tightly and then pinch out the lace, and the raw leek box is ready.

The steps to make the leek box filling are as follows:Preparation: Appropriate amount of leeks, 2 3 eggs, 1 handful of longkou vermicelli, 1 handful of shrimp skin, appropriate amount of flour, appropriate amount of boiling water and room temperature water, appropriate amount of diced scallops, 1 spoonful of oyster sauce, 2 spoons of soy sauce, a little thirteen spices, 1 spoonful of sesame oil.

1. Leeks, pick them clean, control the water and set aside.

2. Ordinary flour, half boiling water, half room temperature water, and form a softer dough, let the dough rise.

3. Thick film can be pulled out.

4. Leeks (1 2 of the total), 2 3 eggs stir-fried, a handful of longkou vermicelli, soaked in boiling water to soften, drained and chopped, a handful of shrimp skin, a handful of diced scallops, finely chopped.

5. Add 2 tablespoons of peanut oil, 1 tablespoon of sesame oil, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, a little spice, and an appropriate amount of salt.

6. Roll out the dough into a long oval shape, fold it in half, and the leek box wrapped up is more round.

7. Fold in half, pinch the edge, and finish.

Flour as the main ingredient.

500g of excipient oil.

Salt to taste, leeks.

Eggplant to taste, meat to taste.

Appropriate steps. 1.And put the good dough on the panel.

2.Dough kneading.

3.Roll out the skin. 4.And good eggplant leek mincing.

5.Put an appropriate amount of stuffing on top of the dough.

6.Put the stuffing inside the bun and make a pie.

7.The electric baking pan is preheated and the pie is placed with oil.

8.Turn over and brand the other side.

9.Baked pies.

【Leek pie】

Ingredients: Flour, leeks, eggs, shrimp skin, chopped green onions, salt, chicken essence, monosodium glutamate, thirteen spices, soy sauce, cooking oil.

Production Steps] 1First of all, let's make the noodles first, the leek box made today needs to be harder, so it is good to use cold water and noodles when mixing noodles, and the noodles with cold water are a little harder, and the same needs to proofing the noodles with a good one, and cover the noodles with plastic wrap to speed up the proofing of the noodles.

2.The next step is to deal with leeks, choose tender leeks, wash them, there will be many water droplets on the washed leeks, so it is best to wash the leeks and put the leeks in a leaky basin, so that the water on the leeks will be controlled clean, and the leeks will not be filled with too much water after the drying, and the leeks that control the dry water will be cut into fine pieces.

3.Then beat two eggs and crack the eggs. Just put less salt in the eggs and not too much so that the eggs are not too bland.

4.Put some cooking oil in the pan and add the eggs when the oil is hot. Be careful not to scramble the eggs, stir them constantly at any time, put the scrambled eggs on the cutting board, chop them with a knife, and try to chop the eggs a little bit, because they should be wrapped in the noodles, and a little crushing can make the filling a little more even.

5.Put the scrambled eggs in the leeks, put in the shrimp skin, put in the green onions, and then add salt, chicken essence, monosodium glutamate, and thirteen spices. Add a little soy sauce, stir well, and then add a little cooking oil, and then you can smell how fragrant the filling is.

6.Roll the proofed noodles into a long strip, and then tear the noodles into a small agent, the size of the small agent is suitable, not too big, not too small. Roll out the small agent with a rolling pin, make the dough thinner, the thinner dough is easy to cook, because the filling of the leek box is some easier to cook, the egg custard is fried before it is put in, and the leeks are cooked as long as they are baked for a while, so the dough is also rolled out a little thinner, easy to cook, so that the dough and the filling are cooked together.

7.Place the filling on top of the dough, fold the dough in half to form a large dumpling shape, and press the edges with your hands. Then use a knife to cut off the dough from the edges.

8.Put cooking oil in the electric baking pan, after the oil is hot, put the leek box on the electric baking pan, and bake both sides of the leek box until golden brown, and then you can eat. It tastes crispy and delicious, full of flavor, so try it if you like it!

Tips] 1The dough is a little harder, and it is not easy to break when rolling the dough, and the broken dough will flow out of the filling, which will not only affect the taste, but also affect the beauty of this leek box.

2.Be careful not to bake the leek box at any time when baking.

3.It's best to make the agent smaller, so that it will be more convenient to eat!