The practice of leek rolls, how to make leek rolls

The method of leek rolls is to knead the dough and then make a leek filling, spread it on the meatloaf, and steam it.

I have only eaten the leek box, but I have never eaten the leek roll, the leek box is to mix the leeks and eggs with a good filling, and then put the bread in the pot to bake.

This is the appearance of cutting the golden horse into sections, and then finding the noodles and kneading them into rolls, and then rolling the leeks on them, and then cutting them and putting them in the oil pan to fry until they are golden on both sides.

You can first roll the noodles into flatbread, then chop the leeks, mix with seasonings and put them on top to spread flat, roll and then cut, so that it is earned, well, the leek roll rolls are very delicious and very good-looking.

Ingredients. Leek, salt, garlic, dried chili powder, oyster sauce, chicken essence, sesame oil.

Steps. 1.Clean the leeks, sprinkle a little salt in boiling water, and quickly blanch the leeks and soak them in cold water.

2.After cooling, take it out and tie it into a roll one by one; (Fold the head twice, take the leaf and roll it down slowly, and finally pass the tail through the bottom).

3.Chop the garlic and add dried chili powder, salt, oyster sauce and chicken essence to make a sauce.

4.Pour in the leek rolls and mix well, cover with plastic wrap and refrigerate.

5.Just drizzle some sesame oil before eating.

Steps to make the nine-vegetable rolls:

Ingredients: an appropriate amount of nine vegetables, a piece of pork belly, 200 grams of flour, 2 grams of yeast powder, 5 grams of white sugar, a little baking powder, and a spoonful of salt.

Steps: 1. Wash the nine vegetables, shake off the water, cut off the roots, and then chop the remaining nine vegetables for later use.

2. A piece of pork belly, cut into small grains first, then add an appropriate amount of salt, and grind with a meat grinder for later use.

3, next to prepare nine dishes of pork filling, these days children can not eat soy sauce, I made the lightest version, friends with heavy taste can add some soy sauce, I first pour a spoonful of oil into the nine dishes and mix well, so that you can lock the moisture of the nine dishes, and then pour the pork filling in, stir evenly, put it overnight will not come out of the water.

4. Mix flour, yeast powder, sugar, baking powder and water, knead into a smooth dough, cover with plastic wrap and let rise overnight in the refrigerator.

5. The next morning, roll out the fermented dough into rectangular slices, spread a layer of nine-vegetable meat filling on the surface, and roll it up from top to bottom.

6. Put it in the steamer basket and ferment again for about 10 minutes.

7. After fermentation, you can steam it in a pot, and the water will start to time it, and it will take about 15 minutes to steam.

8. The steamed nine-vegetable rolls can be opened at any time! Cut into cubes with a knife and serve.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function:

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat kidney deficiency and weakness, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

Leek beef roll preparation:

Ingredients: 4 taels of leeks.

4 taels of shredded beef.

6 servings of bean skin (unfried).

Seasoning A: 1 4 tbsp salt.

Seasoning B: 1 tbsp soy sauce.

1 2 tbsp sugar.

2 tsp sesame oil.

1 teaspoon of ground pepper.

1 2 tbsp white powder.

Seasoning C: 1 1 2 tsp salt.

2 teaspoons of ground pepper.

Production method: (1) Wash and drain the leeks, add seasoning with hot water and blanch the whole plant for 15 seconds, immediately pick it up, put it in cold water, wait for it to cool and pick it up, drain the water and set aside.

2) Add the shredded beef to seasoning B and mix well, oil with hot oil, until medium cooked, drain the oil and set aside.

3) Mix the seasoning C well, put in the bean skin, spread evenly, make it in order, marinate for about 5 8 minutes and set aside.

4) Take a portion of the bean skin, open and flatten, the wider side is facing yourself, put in 1 tablespoon of shredded beef and 3 leeks, and according to the size of the bean skin, concave and fold the leeks back and forth, and then fix the leek beef roll from the head to the tail, all ready for later use.

5) Preheat the pan, add a little oil, then add the leek beef rolls and fry until golden brown.

Directions:1Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, cold winter beef can warm the stomach, is the season's good tonic products;

2.Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face;

3.Buffalo meat can soothe the fetus and nourish the nerves, and yellow beef can calm the body, strengthen the spleen and stomach, and strengthen the muscles and bones.

Serve, cut the bevel and arrange it into the plate.

Ingredients: 300 grams of fat beef, 4 fresh shiitake mushrooms, 10 leeks, 60 grams of bamboo shoots, 1 carrot, 10 grams of minced garlic, 10 grams of minced ginger.

Marinade: 1 egg white, 1 2 tsp rice wine, 1 4 tsp pepper.

Sauce: 2 tablespoons oyster sauce, 1 tablespoon rice wine, 1 teaspoon sugar, 1 teaspoon pepper, 2 tablespoons chicken broth, 1 4 teaspoons salt

1 4 teaspoons sesame oil, 1 4 cups water.

Steps:1After the fat cow is washed, add the marinade and marinate for 10 minutes, boil the leeks in water, and set aside.

2.Cut fresh mushrooms and bamboo shoots into strips, peel and cut strips of carrots, and then rinse in water and set aside.

3.Put fresh mushrooms, bamboo shoots and carrots on top of the fat cow, roll them up, and tie them with leeks.

4.Once the water is boiling, place the beef rolls on a plate, steam over high heat for 3 minutes, and then remove.

5.Heat a frying pan, add grape seed oil, stir-fry garlic and ginger, put down the juice and bring to a boil, pour on the beef rolls, and serve.

Spinach rolls with tofu skin.

Ingredients: 1 piece of fresh tofu skin, 300 grams of spinach, 50 grams of shredded carrots, 15 grams of shredded fungus, 3 grams of salt, a little monosodium glutamate, a little sugar, a little sesame oil, and a little egg liquid.

Method 1Soak the tofu skin in water for 10-15 minutes, then remove and drain it.

2.Wash the spinach, boil the water, cool immediately after boiling, take out the cut sections, and control the excess water.

3.Wash and peel the carrots and cut them into shreds; After soaking the fungus, wash and cut into shreds, then boil the shredded carrots and shredded fungus separately and take a shower.

4.After removing the water from the spinach, carrot shreds and fungus shreds, add salt, sugar, monosodium glutamate and sesame oil and mix well and set aside.

5.Roll the mixed ingredients into the tofu skin, make a roll, smear the egg liquid on the side and stick it, steam it in the upper drawer for about 5 minutes, and then take it out and cut it into sections.

Flat bottom plate brushed with oil.

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Add a dumpling wrapper and brush the surface with oil.

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Brush the oil in turn and stack it up, cover with plastic wrap and relax for 10 minutes.

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Soak the vermicelli in hot water until soft.

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Pick and wash the leeks and chop them, add an appropriate amount of cooking oil and stir evenly to lock in the moisture.

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Crack the eggs into a bowl.

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Stir up. <>

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Heat the pan to oil. Please click Enter a description.

Once the oil is hot, add the egg mixture.

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Scrambled into minced eggs and set aside.

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Soak the soft vermicelli and finely chop.

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Put the chopped eggs, vermicelli, and shrimp skin together in a leek bowl.

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Add salt and oil.

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Stir well and set aside.

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For a group of five, take a group of dumpling wrappers and press them with your hands from the middle to the sides, pressing on both sides.

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Roll out with a rolling pin, but also on both sides, so that it will be rolled evenly.

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Roll them out and put them in the steaming drawer and steam them on high heat for 10-12 minutes.

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Remove and tear while hot.

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Take a pie crust and add the filling.

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Rolled. <>

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Do them all in turn.

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Preheat the pan and brush with oil.

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Add the raw embryo and fry slowly over low heat.

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Fry until the bottom is colored and set, then turn over.

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Remove from the pan until golden brown on both sides.

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Two bites and one bite, the rhythm that can't be stopped! The outer skin is crispy and crispy, and the inner inset is fragrant and flavorful.

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Frying will transform low-calorie grains, sweet potatoes, vegetables and fruits into high-fat and high-calorie foods with a fat content of more than 20% or even more than 30%, and promote weight gain. In order to keep the leek filling out of the water after mixing, you can add an appropriate amount of fried vermicelli so that the leek filling in the middle will not come out of the water. Put the wrapped pancakes in a pan and fry them until golden brown on both sides, and this thin, crunchy "leek spring roll" is complete.

Ingredients for leek spring rolls.

Shandong pancakes, leeks, eggs, vermicelli, olive oil, salt, pepper, MSG, leeks, spring rolls, steps.

Step 1Heat the pan, add the appropriate amount of oil, add the vermicelli and fry it Step 2

Scoop up the fried vermicelli and press it into small pieces.

Step 3Add an appropriate amount of salt to the eggs and beat.

Step 4Put an appropriate amount of oil in a pan and pour in the egg mixture.

Step 5: Use chopsticks to quickly cut the egg mixture.

Step 6: Place the scrambled eggs in the chopped leeks.

Step 7Add the appropriate amount of salt, pepper and MSG and other seasonings, then add the appropriate amount of olive oil, stir well Step 8

Finally, add the finely chopped vermicelli and stir well.

Step 9: Spread the Shandong pancakes on the cutting board and put an appropriate amount of leek and egg filling at one endStep 10

Roll up and seal with the remaining egg wash.

Step 11Heat a pan with a little oil and place the pancakes side down with the connecting side down.

Step 12: Fry until golden brown, then turn over and fry the other side until golden brown.

1.Prepare all the ingredients, soak the vermicelli and fungus in advance and wash them for later use.

2.Wash and chop the leeks, then chop the vermicelli and fungus and put them in a pot. 3.

Heat sesame oil in a wok and add spicy powder, low heat and fry until fragrant. 4.Then pour hot oil over the filling.

5.Then add salt, sugar, pepper, chicken essence and stir well to make the filling. 6.

Prepare a small bowl of batter and spring roll wrapper. 7.Take an appropriate amount of filling and put it on top of the spring roll wrapper.

8.Gently roll up, seal tightly with batter, and become spring rolls. 9.

Wrap them all up in turn for later use. 10.Heat the oil in a pan, add the spring rolls and fry them until golden brown and crispy.

Leeks can be washed and drained in advance, and then mixed into filling, so that it is not easy to get out of the water when frying. The spring rolls should be sealed tightly with batter so that they will not explode when they are fried.

1. Ingredients: 160 grams of leeks, 160 grams of shredded meat, 75 grams of eggs, 70 grams of flour, 10 grams of soy sauce, 3 grams of refined salt, 15 grams of water starch, 250 grams of vegetable oil.

2. Cut the leeks into 3 cm long segments; The shredded meat is starched with a little refined salt and water starch, scratched with warm oil, removed from the clean oil, and then put it in the pot, add soy sauce, refined salt, and leeks and fry it slightly to make spring roll filling.

3. Crack the eggs into a bowl, add flour and water, stir into a thin paste, and spread them into four skins with a frying spoon.

4. Enlarge the skin on the cutting board, roll it into the filling, smear the batter on the sealing place, and make four spring rolls according to this method.

5. Put the pot on the hot fire, pour in the oil, put in the spring rolls when it is hot, and fry it until the skin is crispy and golden brown. When eating, chop the spring rolls into sections and put them on a plate.

Ingredients: leeks, eggs, ham, flour, water, salt.

1. Soak the leeks in water for 20 minutes, rinse well, cut them into 5 mm long sections, cut the ham into 5 mm square cubes, beat two eggs into a bowl, add salt, and stir well with chopsticks.

2. Mix flour and water in a bowl to make water starch, pour into the egg mixture, mix well, add chopped leeks and ham.

3. Mix well, put a little vegetable oil in a frying pan, and cook until it is hot. Pour in the leek eggs, turn the pan to spread the finger egg mixture, and spread the leeks and ham with a spatula.

4. Keep frying over low heat, wait until the egg liquid on the side of the pot is solidified, but the egg liquid in the center is still not coagulated, lift the egg skin, roll it up to the middle, and after the egg skin is rolled into a tube, continue to fry the egg skin on low heat until both sides of the egg skin are golden brown, press it down with a spatula to compare the knots, you can or make a fool of the pot.

5. After removing from the pot, use a sharp knife to cut the egg roll into small pieces.