How to make a home cooked recipe for a vegetarian stuffed leek box

Ingredients. Flour.

300 grams. Accessories. Oil. Amount.

Salt. Amount. Wine. Amount.

Egg. Amount.

Shrimp. Amount.

Leek. Amount.

Steps. <>

1.Boiling water, pour in flour and stir into a flocculent shape and let cool.

2.Knead into a dough, cover and let rise for 30 minutes.

3.Wash the leeks and chop them into minced pieces.

4.Add an appropriate amount of water and cooking wine to beat the eggs, fry them in an oil pan, and <> 5Serve and let cool.

6.Mix the leeks, shrimp skin, and chopped eggs well, and mix into a filling, and put salt before wrapping.

7.Knead the dough well and divide it into an even mixture.

8.Roll out into dough.

9.Put in an appropriate amount of filling, knead, and knead the flowers.

10.Heat a little oil in a pot and put it in the box until golden brown on both sides.

Ingredients: 750 grams of leeks.

500g spinach (blanch and set aside).

5 eggs.

200 grams of shrimp skin.

Preparation of vegan stuffed leek box.

Prepare the materials. Spread the eggs into omelets.

Chop the leeks and spinach, and cut the egg cake into diced eggs.

Pour in the oil and mix well.

Add the shrimp skin and diced eggs.

Add salt, a little soy sauce and a little chicken essence to personal taste and mix well.

After the blanched dough is ready, roll it out into a pie crust and put in an appropriate amount of leek filling.

Pinch the edges tightly and wrap them well.

After pouring a little oil into the pan, place the leek box, brush a little oil on the leek box, cover the pan, and fry until golden brown on both sides.

Ingredients: 1 handful of leeks, 200 grams of bacon meat, 2 grass eggs 2 auxiliary ingredients: 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 over low heat to bring out the oil.

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.

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.

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.Prepare the ingredients and rinse the shrimp skin in advance.

2.2 eggs, beat with a pinch of salt (1g) and set aside.

3.Choose the leeks well, clean them and mince them.

4.Soak the vermicelli in water until soft and chop it into pieces about the same length as a leek. (Putting vermicelli in the leek box can attract water in the dish and avoid soup).

5.Heat an appropriate amount of oil in a frying pan, then pour in the beaten egg mixture, and stir and fry with a spatula constantly, and finally the eggs are broken after they are cooked.

6.Leave the remaining oil in the pot and fry the shrimp skin until fragrant. (The fried shrimp skin will taste more fragrant).

7.Put the flour into a stainless steel basin, pour boiling water first, and use chopsticks to stir the flour and boiling water into coarse grains, then add cold water, and knead it with your hands to knead it into a dough, and you can use it after resting for 20 minutes.

8.Put the chopped eggs, shrimp skin, vermicelli, and minced leeks together, then add a little sesame oil, salt, and thirteen spices and stir well.

9.After the dough rises for 20 minutes, knead it into a small agent and roll it into a round dough.

10.Top with the filling.

11.Wrapped in a half-moon shape, because I don't like to eat the thick lace of leeks, I use a fork to press down on the edge of the dough, the shape looks like a zipper, and it won't show its mouth, (if you don't know how to roll the lace, you have to try this method.) ）

12.After heating a little oil in a non-stick pan, put the wrapped leek box into the pan and fry. (The surface of the dough fried in oil will be crispy and delicious.)

13.Medium-low heat, fry brown on both sides and then get out of the pan.

Preparation of leek boxes.

1.Prepare the ingredients.

2.Wash the leeks and chop them with moisture.

3.Add a little salt to the eggs, beat them, heat the oil in the pan, pour in the egg mixture and fry them while crushing them with a spatula.

4.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.

5.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).

6.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).

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

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

9.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).

10.Wrap all the leek boxes in turn.

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

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

Ingredients: Ingredients.

300g of leeks

100g shiitake mushrooms

300g of pork

Wheat flour. 500g

Excipients: sesame oil, appropriate amount of salt.

Light soy sauce to taste. Oyster sauce to taste.

Pepper to taste.

Appropriate amount of MSG. Appropriate amount of minced ginger.

Appropriate steps. Mix wheat flour for 20 minutes.

2.Wash the leeks and soak them in cold water for 10 minutes, remove and drain the water.

3.Wash the shiitake mushrooms.

4.Add minced ginger, salt, monosodium glutamate, light soy sauce, oyster sauce and pepper to the minced pork and stir in one direction.

5.Put the chives and shiitake mushrooms together with the stirred pork filling, add sesame oil, salt and monosodium glutamate and stir well to form a dumpling filling.

6.The good noodles are made into a medium-sized dough and rolled out to make dumpling wrappers.

7.Add the filling in the middle of the dumpling wrapper.

8.Pinch the front and back pieces tightly and wrap the dumplings.

9.Add water to a boil in a boiling pot, and put the dumplings into the pot to boil.

10.Cook and enjoy.

Tip: The filling of dumplings can be adjusted according to personal preference.

When preparing the meat filling, add a little salt and monosodium glutamate, you can first add some base taste, add leeks and shiitake mushrooms, and then add enough salt, so that the adjusted dumpling filling is more delicious.

To boil dumplings, the soup should be wide and the heat should be high.