How much salt to put in a bag of noodles to make a leek box

How to make the leek box: And noodles: A bowl of dumpling powder, half a bowl of hot water (about 80 degrees), stir into a dough, let it cool, knead it into a dough, cover it with a clean wet cage cloth and wake up for 20 minutes 1. Wash and chop the leeks, shrimp skin, scrambled eggs, mix well, add condiments and stuffing, and then put the salt when it is best to wrap it, otherwise it is easy to make the leeks out of the water 2. Knead the dough, divide it into a uniform agent, roll it into a dough, and put an appropriate amount of stuffing on one side 3. Seal, pinch the flower 4. A little oil in the pot, heat it, and put it in the box until it is golden on both sides Make your own leek box, I'm afraid that I can't pinch the lace, I have always used a small bowl to press out the edge, and I didn't pinch the flowers!

This time I tried to pinch the lace, but it was still ugly, hehe......My mother said that the leek box should not put more oil, it is better not to put oil branding, but I still put a lot of oil generously, and this is it, next time, next time, I must listen to my mother!

I only know that if you add yeast when making steamed bread, the noodles will become sour, and the purpose of putting alkali is to neutralize these acids, so that the steamed bread tastes sour. There is no specific amount of alkali on the specific surface, so it is difficult to calculate. However, the homely method is to put alkali in the dough in small quantities many times, knead well, and smell the dough until there is no sour taste of the dough.

If you do more, everyone will have an experience point.

You can decide how much to put according to your personal taste.

Tip 1: The dough of the leek box is suitable for mixing with warm water. Because the warm water and the dough that comes out are softer and do not stick to the teeth. Tip 2: When mixing dough, it is best to knead the dough thoroughly, so that there are no obvious particles inside, so that the dough presents a smooth form.

Leek box. Leek box is a very popular traditional snack in northern China, namely Shandong, Henan, Hebei, Shanxi, Shaanxi, Northeast China and other places.

The leek box has a golden and crispy skin, and the chives with the filling are crispy and tender, which is very popular with people. Popular sayings in the northern region are: the first dumpling is the first two sides, and the third is the first box in the pot.

Leek box is a kind of food snack made of flour, leeks, sea rice, live pork, and eggs as the main raw materials. The leek box with vegetarian filling is not fatty, tastes good, and is nutritious.

Summary. Hello, dear. You don't need to put salt in the live noodles of the leek box, you can put some of them, but it is better not to put them, and the noodles are gluten and not relaxed.

If the noodles of the leek box are soft, they should be kneaded frequently, and the kneading noodles are particularly effective, and they will not be broken or exposed at will. The stuffing box and noodles are the most important, the noodles will be exposed if they are not good, the thick skin is not delicious, the live noodles are skills, you can only experiment many times by yourself, it is absolutely useless to read a book, and you have to experience the feel by yourself.

Hello, dear. You don't need to put salt in the live noodles of the leek box, you can put some of them, but it is better not to put them, and the noodles are gluten and not relaxed. If the noodles of the leek box are soft, they should be kneaded frequently, and the kneading noodles are particularly effective, and they will not be broken or exposed at will.

The stuffing box and noodles are the most important, the noodles will not be well exposed, and the Piling Lu oak is not delicious, the live noodles are skills, and they can only experiment many times by themselves, it is absolutely useless to read a book, and the feel should be experienced by themselves.

Hello, dear. If you forget to add salt when making the dough, you can add salt water and stir before the dough rises, and at the same time prepare 2g of 5g of salt and stir well with warm water. First bury a hole in the dough, slowly pour the salt water into the hole, knead the dough without stopping to knead it, add flour appropriately to neutralize the viscosity, and finally knead the dough to ferment and eat.

Here's how to make leek boxes and noodles soft and delicious:Ingredients: 500 grams of leeks, 400 grams of all-purpose flour, 3 eggs, 1 gram of thirteen spices, 1 gram of white pepper, 6 grams of salt, 3 grams of shrimp skin.

1. Add flour to the bowl and add water at 80 degrees Celsius.

2. Stir into a flocculent shape and add water again.

3. Mix into a dough, cover with plastic wrap and let it cook for 20 minutes.

4. Chop the leeks and beat the eggs into a bowl.

5. Heat a pot over medium heat and pour in cooking oil.

6. Pour in the egg mixture and stir-fry.

7. Remove the eggs and cut them into small pieces.

8. Pour cooking oil into the leeks, stir well, and wrap in oil to prevent the soup from coming out.

9. Pour in the eggs, thirteen spices, white pepper, shrimp skin, salt, and stir well.

10. Roll the dough into long strips and knead it into a mixture.

11. The panel is brushed with oil, and the agent is rounded.

12. Press the dough flattening, put in the filling, fold it in half and pinch it tightly.

13. Heat a pot over medium heat, pour in cooking oil, and put it in the leek box.

14. Fry until the bottom changes color, and brush with a layer of oil on top.

15. Turn over and fry until the bottom changes color, then turn over and serve.

16. The last delicious leek box is complete.

If you want to mix the noodles with the leek box, you need to add an appropriate amount of cooking oil to the prepared flour and stir it well, then divide the flour into two parts, then add hot water and cold water to the two parts of flour and stir them into a flocculent shape, and finally mix them together and knead them into a dough. Once the dough has risen, we can use it to coat the filling.

How to give leek boxes and noodles.

If we want to talk about the dough we need to make the leek box, we must first prepare enough flour and add an appropriate amount of cooking oil to it and stir it well, so that the dough will be less sticky and easier for us to operate.

Then divide the flour into two parts, and then add hot and cold water to the two parts of flour and stir well, and when the flour becomes flocculent, we can mix them together and knead them into dough, so that the texture of the leek box will be more fluffy.

Then put the kneaded dough aside to rise for a while, we can take it out and divide it into agents, roll it out, and then wrap the filling made of leeks, eggs and other things in the middle of the dough, and finally put it in the pot and fry it to make a leek box.

Summary. Hello, I'm honored to answer for you, your answer is:1

Adjust the noodles, make the leek box noodles best with hot noodles, the leek box out of the hot bread is soft and delicious: take an appropriate amount of flour and pour it into the basin, and then use chopsticks to divide it into two from the middle, half of the noodles are adjusted with hot water of about 70 degrees, and the other half is adjusted with cold water, stir them into a flocculent shape respectively, and then start to knead them together, knead them smoothly and then brush a little cooking oil on the surface of the noodles, and then cover them with plastic wrap and put them aside to rise for later use. When kneading the dough, you can add a little salt, adding salt can make the kneaded dough more tough, and the skin will not break when wrapping.

Hello, I'm honored to answer for you, your answer to the rock case is:1Adjust the noodles, make the noodles of the leek box is best to use hot noodles, the leek box out of the hot bread has a soft taste, especially good Zheng Chan to eat:

Take an appropriate amount of flour and pour it into a basin, then divide it into two from the middle with chopsticks, half of it is mixed with hot water of about 70 purity, and the other half is mixed with cold water, stir them into a flocculent shape respectively, and then knead them together, knead them smoothly and then brush a little cooking oil on the surface of the noodles, and then cover with plastic wrap and put aside to rise for later use. When kneading the dough, you can add a little salt, adding salt can make the kneaded dough more tough, and the skin will not break when wrapping.

2.Adjust the filling, clean the leeks and control the water for later use; Take a handful of vermicelli and fungus respectively and put them in a bowl and soak them in warm water to soften and set aside; Take 2 chain eggs and knock them into a bowl and beat the potatoes, and then fry them in the pan into evenly sized egg crumbles for later use;

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 to touch the fierce cherry, and then the vermicelli is completely soft, and then cut it into small pieces for later use.

Drain the water of the leeks cut 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 eggs back to crush, 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 evenly.

Take 180g of all-purpose flour, pour 90g of boiling water, knead into dough, wrap it in plastic wrap and let it stand for 15-20 minutes, chop the leeks, chop the vermicelli after soaking in hot water, fry the eggs after breaking up, pour the three into a bowl, add 5g of salt and 10g of oil and stir evenly, knead the dough after waking up into long strips, divide it into about 30g of agent, then roll it into a round pancake shape, wrap it with about 30g of filling, fold it in half and compact it into a semicircle, press out the lace, and put a little oil in the pot.

Ingredients: 2 bowls of flour, 3 eggs, half a pound of leeks, 2 tablespoons of shrimp skin, appropriate amount of oil and salt, 1 teaspoon of white pepper. Prepare the required ingredients, wash the leeks, put the flour in a basin, and use ordinary all-purpose flour for the flour.

Pour hot water (about 65 to 100 degrees Celsius) into the flour and stir with chopsticks while pouring water, stirring half of the flour into a flocculent shape, which is half of the flour blanched with hot water.

Next, pour in cold water again, while pouring water, stir with chopsticks, and stir the remaining half of the flour into a flocculent shape, which is half of the flour with cold water and noodles, stir the two kinds of water mild noodles together, stir well. This is the method of using semi-hot noodles and noodles, half with hot water, half with cold water, if you only use cold water and noodles, the skin of the leek box made is slightly harder. All the boiling water and noodles are used to make the skin of the leek box is sticky to the teeth.

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 the leek box is cooled, the dough is as soft as ever and will not become hard. Here's a little trick for making leek boxes and noodles.

Knead the dough into a smooth dough, then cover the basin with a layer of plastic wrap, which will prevent the surface of the dough from drying out, and let it sit for 15 minutesDuring the resting period, we will make the filling of the leek box, knock the eggs into the bowl, beat evenly, cut the leeks into half centimeter long pieces, wash the shrimp skin, and drain the water. Add oil to the pot, add more oil, refine the oil, and mix the excess oil with the filling.

If it is salad oil, there is no need to refine, the filling made of raw oil has the smell of raw oil, heat the oil until it smokes, turn off the heat, scoop out some of the oil, put it aside to cool and set aside, immediately pour the egg liquid into the pot, use chopsticks to keep stirring in the pot, and use the residual heat of the pot to stir the egg liquid into small pieces, so that the scrambled egg pieces are very broken, and they are very uniform small pieces, and the scrambled eggs are also very tender, and the egg pieces are put out to cool. Put the chopped eggs, leeks and shrimp skin together in a large bowl, add white pepper, pour in the oil that has just been refined and cooled, and mix well. Add salt and mix well.

The filling is done. Put oil and mix first, and then salt, so that the surface of the leeks is wrapped with an oil film to form an isolation layer, and then put salt in it will not be so easy to get out of the water. The dough that has been awakened, first kneaded into strips, and then divided into evenly sized agents, take a dose and press it flat, and then roll the agent into a round dough, we must roll it into a thick middle when rolling the dough, and a thin dough around it, so that it can be better closed, and the filling will not be exposed in the middle, add the appropriate amount of filling to the dough, and wrap it well.

The steps for the correct method of leek boxes and noodles are as follows:

Preparation: two bowls of flour, appropriate amount of hot water, appropriate amount of cold water, appropriate amount of salt, a spoonful of corn oil, etc.

1. Put the flour in a large basin, add salt and mix well, and divide it into two halves in the middle.

2. Add boiling water to half of it (the water temperature is about 65 100), while chaining and drizzling water, stir with chopsticks to stir and pat to mix, and stir half of the flour into a flocculent. Next, pour cold water over the other half and stir with chopsticks to stir the flour into a flocculent shape. Stir together two water-gentle noodles and stir well.

3. Add corn oil, knead into a dough, cover with plastic wrap and wake up for more than 20 minutes.

4. Divide the dough into almost sized pieces, roll it out into a slightly thicker dough in the middle and a slightly thinner dough around it, and roll it out as round as possible.

Precautions for making leek boxes:

1. The flour should be made of all-purpose flour, which contains more protein, and the skin used to make it is soft and tough, and it will not stick to the teeth. The protein content of low-gluten flour is low, and the crust made will be soft and sticky because the dough has no gluten. If the flour packaging bag is not specifically marked with "high gluten" or "low gluten", it is all-purpose flour, and it is also marked with "dumpling special flour" and "steamed bread flour".

2. To mix the stuffing so that the leeks do not come out of the water, be sure to mix the oil first, and then add salt and other seasonings. The oil can form an oil film on the outside of the leek, which can prevent the salt from killing the leek out of the water, and will not destroy the tender taste of the leek.

3. Add cooking wine to beat the egg liquid to remove the smell and improve the freshness, add 1 tablespoon of warm water, and the scrambled eggs will be more fluffy.