Is the leek box cold water and noodles, or hot water, to achieve a very thin skin?

When making leek boxes, the noodles are mixed with cold and hot water. Prepare the ingredients: leeks, eggs, salt, soy sauce, flour, and oil. 1. Remove the rotten parts of the leeks, rinse them with water, and put them aside to control the drying, preferably suspended to control the water.

2. Pour flour into a plate, add boiling water and cold water. Stir into a flocculent shape with chopsticks, then knead the dough by hand and set aside. 3. Chop the vegetables and set aside, beat the eggs in a bowl and stir well with chopsticks.

4. Put the eggs in the pot with oil in the pot, use chopsticks to break up the egg yolk, put the leeks into the pot, fry them a little and turn off the fire, and when the box is wrapped, put oil and sesame oil in it, 5. Knead the noodles into smooth small strips with a knife and cut them into irregular agents, and then roll them out with a rolling pin. 6. Wrap the leek box in the dough and knead it into the shape of a box. 7. Brush a little oil on the pan, put the leek box in and fry it, and when it is golden brown on both sides, you can put in the water, and after the soup is collected, you can put it on the plate.

The method of making leek boxes is very simple, and it is easy to get started, the proportion of this gourmet water is very important, the taste is very chewy, and you can also dip some ingredients to eat You can put a little chili oil, Lao Gan Ma is also a perfect match, leeks and eggs can provide some protein to the body, even if it is a leek box, after it is cooled, it will not affect the taste. <>

Leek boxes require skill. The noodles made of hot water will be a little sticky, and it is not delicious when it is cold, and the leeks of cold water or noodles will be a little harder, and they can not be eaten after they are cold, so they generally use half cold water and half hot water to make noodles, so that the noodles that come out of life are the most delicious, and the leeks should be put some salt at the beginning, otherwise the leeks will become watery when they encounter salt, so that the dumplings will flow into soup.

The nutritional value of leeks is very rich, leeks contain vitamin C, B2, carotene, carbohydrates and minerals, and are rich in fiber, which has the effect of increasing appetite, strengthening the stomach, invigorating blood and removing blood stasis, moistening the intestines, sterilizing and anti-inflammatory, protecting the eyes, and lowering blood lipids.

Leek boxes can be used with cold water and noodles. Then try to change it a little longer when rolling the dough so that the skin will appear thinner.

You should use cold water and noodles to achieve a very thin skin and a crispy taste.

Mix cold and hot water to mix the noodles. The leek box that comes out of this way has a very thin skin and chewy dough.

To make leek boxes, cold water and noodles are generally used, and hot water is basically not used to mix noodles. Use cold water and noodles to make the chic box crispy on the outside. Hot water and noodles are generally used to burn bread or wrap steamed dumplings.

It is recommended to use warm water and noodles, otherwise it will affect the taste, let's take a look at the steps below.

Steps to make the leek box:

Ingredients preparation: nine vegetables, eggs, sea rice, etc.

Steps: 1: First of all, add 300 grams of flour to the basin, add a small half spoon of salt to increase the gluten, use 180 grams of warm water of about 40 degrees and noodles, stir with chopsticks while adding warm water, the noodles of the nine vegetable box should not be too hard, must be slightly softer, if the noodles are too hard, the nine vegetable box will be hard and not delicious, the noodles should be fully kneaded evenly, and wake up for half an hour after kneading.

2) Wash fresh vegetables and control moisture. Soak a handful of dried sea rice in boiling water, beat three eggs in an empty bowl and stir well, use a pot to fry the eggs for it, the eggs are not too old, after the eggs are fried, the eggs are cut into small pieces, poured into the empty bowl and let cool, the nine vegetables that control the moisture are cut into minced pieces, cut and put in the empty bowl.

4: Add a little cooking oil to the nine dishes first, stir it evenly with chopsticks, add oil in advance and it is not easy to get out of the water, add the cold eggs, chop the soaked sea rice with a knife, put it in the nine dishes, add a little salt, the delicious nine dishes box does not need to add other seasonings, if you add other seasonings, you will not be able to eat the umami of the nine dishes, stir evenly and the filling will be adjusted.

5: After the dough wakes up, put it on the panel and add a little dry noodles to knead it simply, don't knead the noodles too hard, knead them well, rub them into long squeezes, cut them into uniform pieces with a knife, cut them a little bigger, take a piece and roll them into dumpling wrappers with a rolling pin, the skin should be slightly thinner and larger, the dumpling wrappers are rolled out, put on the adjusted nine vegetable filling, fold it in half on both sides, and pinch it on the edge, and the nine vegetable box can also wrap it with lace, this kneading method is the simplest.

6: Take the electric baking pan and preheat it to more than 180 degrees. The electric baking pan should be brushed with a thin layer of oil, evenly placed into the finished nine-dish box, and the pan can also be branded with a frying pan without an electric baking pan, and the pot temperature of the nine-dish box must be mastered.

The temperature of the pot must be higher than 180 degrees, not too low, put the nine-dish box, if the pot temperature is too low to put the nine-dish box, the hard skin is still easy to get out of the water, the nine-dish box must be branded on one side, in order to turn it over, and it can be baked until both sides are golden and can be out of the pot.

To make leek boxes, it is not good to use hot and cold water for noodles, you need to use warm water, and there are skills.

Pour an appropriate amount of flour into the basin, sprinkle a spoonful of salt, stir evenly, add a few drops of cooking oil, then add warm water in batches, stir into a soft large dough, no dry flour, knead into a smooth dough, when adding water, be sure to add it in parts, each time is a small amount of addition, stirring while adding, you can use your hands to pinch a handful of dough to feel the degree of dryness and wetness, it is easy to knead into a ball, and it is more suitable if it is not sticky.

It's okay, depending on what texture you like, hot water noodles have a softer taste, and they won't be too hard overnight. Cold water and noodles are more glutenous, and warm water and noodles seem to taste similar to cold water, but it is easier to knead noodles.

Use warm water and noodles, the noodles that come out of this water are moderately soft and hard, and the taste will be particularly good in the later stage, if the water is too hot, it will stick to the teeth, and if it is too cold, the leek box will be very hard, and the taste will be very bad.

To make the dough of the leek box, you should use cooked noodles, so you should use hot water when mixing the noodles.

To make leek boxes, it is generally enough to use cold water and noodles, and the boxes made with cold water have a good taste.

To make leek boxes, some people use hot water to make noodles, and some people use warm water to make them, so most people like to use warm water to make leek boxes, the taste is better, but the hot noodles are also better, very soft.

1. To make leek boxes, warm water and noodles are generally used, or half boiling water scalded noodles and half cold water, and boiling water soup noodles are still softer and softer. This one is chosen according to each person's preference. What I made was warm water and noodles.

400 grams of flour, add a tablespoon of salt to increase the gluten of the flour, then use 200 grams of warm water, first stir into a flocculent, and then knead into a smooth dough. Then close the lid, prevent from air drying, and let stand for 30 minutes.

2. Wash and chop the leeks, add sesame oil and mix well, and then adjust the filling in advance when opening the package, so as to prevent the leeks from coming out of the water. Then add an appropriate amount of salt, oil, thirteen spices and mix well. Frangipani should be fried in advance and allowed to cool.

3. My bag is a bit big, almost the size of a big meat bun. When rolling the skin, it is not recommended to roll it too thin, otherwise it will be easy to burst when it is baked, and the filling will not look good or tasty.

4. When wrapping, first fold it in half to wrap a semicircle, and then like braiding a rope, close a side, if you are a novice, you can also not accept it, just wrap the crescent shape.

5. Preheat the electric baking pan, brush the bottom of the pot with a layer of oil, put the leek box, and gently brush a layer of cold oil on the leek box, the purpose is to eat, even if it is cold, it will not be too hard.

6. When the bottom is golden brown, turn it over, fry it until both sides are golden, you can get out of the pot and eat, it takes about seven or eight minutes, and the leek eggs are well cooked. If you're not sure, you can try it first.

7. The leek box that does this is soft and hard, and I still want to eat it after eating it in one bite.

When making leek boxes, you must use warm water to mix the noodles, so that it can be dough, more chewy, and at the same time wrap the leeks more evenly, whether it is fried or steamed to eat, it is very delicious and nutritious.

If you want to make a good leek box dough, you must make semi-hot noodles, and the so-called semi-hot noodles are half boiling water and half cold water.

Half of the noodles should be mixed with hot water and half with cold water, so that the leek box is more delicious.

It is better to use warm water for leek boxes and noodles, because such noodles are softer and taste better.

The noodles of the leek box should be mixed with hot water, but not too hot, about 60 degrees is the most suitable.

The leek box must be mixed with boiling water when mixing the noodles, so that the living face can be soft, the most chewy, and the leek box made is more fragrant.

The leek box is gray and delicious, but the production of the leek box is mainly a method of mixing noodles, we must master the water temperature, it is best to use half of the boiling water, a little cold water, so live.

When making the leek box, be sure to knead the dough with warm water to make the dough chewy, and at the same time wrap the leeks evenly. Regardless of whether it is fried or steamed, it is eaten and nutritious.

Leek boxes are better with semi-hot noodles

The leek box made of semi-hot noodles is the most delicious. With cold water and the dough, the skin of the leek box is slightly harder. All the sun messed with boiling water and the skin of the leek box was sticky.

Using the method of semi-hot noodles and noodles can neutralize the disadvantages of both, and the skin of the leek box that comes out in this way is not only soft, but also non-sticky to the teeth. Even if it is cool, the skin is as soft as ever, so the taste of semi-hot noodles is the best when made into leek boxes.

Precautions for making leek boxes

1. After the dough is kneaded, you can't make a leek box directly, you must have a certain process of waking up, after waking up, it is easier to operate when rolling the dough, and the mouth code is better.

2. Don't be anxious to cut leeks when adjusting the filling, wait for the noodles, wake up the noodles, and scrambled eggs, these steps are all done before cutting the leeks, and put cooking oil when adjusting the filling, so as to avoid the leeks from coming out of the water. Chi Kai erected.

Leek box with warm water and noodles.

When making leek boxes, it is best to use warm water and noodles, with warm water and noodles can make the dough soft and strong, full of plasticity, the finished product is not easy to distort, at the same time, warm water can also add a little oil to block the formation of gluten, so that the made pie crust is soft and not hard and has a good taste, in contrast, cold water and noodles will make the dough not easy to form, and the taste is not good, therefore, the choice of warm water and noodles can make the leek box make the taste better.

Leek box (leek zygote) closed such as, is a traditional food made of leeks, eggs, noodles as the main ingredients, is a very popular traditional snack in many places in China, in some areas is also a festival food, generally choose fresh leeks and sea rice, eggs as the main raw materials to process and make of food, leek box skin golden crispy, stuffing leek crispy Zen Kaineen, beautiful taste, is a good point.

Leek Box History

Leek boxes are a very popular Han snack in Shaanxi, Shanxi and other places in northern China, and it is also a festival food in some areas. Generally, the spring knife leek and eggs are selected as the main raw materials to process and make food, which is suitable for eating in spring.

It is said that the Buddha Shakyamuni did not follow the rules because the female nuns begged the farmers to eat leeks, so he formulated a precept prohibiting all monks and nuns from eating leeks and garlic and other meat and spice vegetables. ".

Combine one-third of the flour with boiling water to form a dough, and then use cold water to form a smooth, soft dough.

Preparation of leek box: flour: 300 grams, leeks: 300 grams, eggs: one, five-spice powder, oyster sauce, salt, soy sauce: appropriate amount.

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

2. Prepare 300 grams of flour and an egg.

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

4. Mix the dough into a smooth and soft dough with cold water, then set aside to wake up.

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 with bottom oil, put the wrapped leek box into the pot, and cook it on low heat until both sides are golden brown and ripe.