How to make the leek box, crispy and soft, the elderly and children love to eat?

First take an appropriate amount of flour, then add salt, then pour it in with boiling water, live the dough into a smooth dough for shampooing, and then go to prepare the filling, take a container, add leeks and eggs, and then add cooking oil, white pepper, salt, stir up, so that the filling is done, divide the awakened noodles into evenly sized agents, and then roll them into a pancake shape, put the filling in, and then wrap the mouth, and then put it in the electric baking pan, fry until golden on both sides, and the very delicious leek box is good.

When we make it, we first clean the leeks, then chop them into minced pieces, put the wine and vegetables in the pot, pour sesame oil and vegetable oil, continue to stir-fry, and then add some sesame seeds to take them out, and then wrap these leeks with live noodles, put them in the pot and burn them golden on both sides to eat.

First of all, the filling of the leek box is adjusted, the noodles must be alive and well, and after pinching it out, it is fried and delicious.

The leek box has a meat filling and a vegetarian filling, the meat filling is a combination of leeks, pork and flour, and the vegetarian filling is a combination of leeks, eggs and flour. Compared with the stuffing, the vegetarian leek box is not fatty, and it is more popular with everyone.

In addition to the fragrant and tender stuffing of the leek box, the dough of the box also needs to be handled properly, otherwise the box skin after the pot is hard and dry, and it is not delicious. Today, in the case of saving time, the small kitchen of another family does not make noodles or hot noodles, and it is easy to make a pot, and the leek box with thin and soft skin is also very delicious after cooling.

A home-cooked recipe for leek boxes.

Ingredients: plain flour, leeks, eggs, tofu, vermicelli, Sichuan peppercorns, five-spice powder, salt, oyster sauce, vegetable oil.

Specific steps: 1. Prepare ordinary flour, and then prepare an appropriate amount of warm water about 50 ° (a little hot can be), pour the warm water into the flour and stir into the dough flocculent, do not have dry flour, our dough is needed and softer, my experience is that the pimple of the dough is larger, the softer the dough is kneaded, knead the dough, cover the lid and wake up for 2-3 minutes to knead it, and then wake up for about 15 minutes.

1. In the time between the resting time, we will wash the leeks and cut them into small pieces; Soak the vermicelli in hot water for about 5-8 minutes, and also cut into small pieces; The northern tofu is cut into small cubes, and the tofu and vermicelli are paired with my own preferences.

2. Heat the oil in the pot, the amount of oil is slightly larger, put a few peppercorns and stir-fry them until fragrant, then beat the eggs into the bowl and stir them up in the pot to fry them, and put them together with the oil and eggs in the pot. Later, you will use this peppercorn sautéed oil and egg to mix the filling.

I like to eat scrambled older eggs, so they will be slightly more colorful, and if you don't like them, then scramble them tenderly.

3. Prepare a large container, put leeks, vermicelli, tofu, boiled eggs, oyster sauce, and five-spice powder together, and finally stir well.

4. Knead the awakened dough into long strips, cut it into evenly sized agents, and then knead it into a small dough. Take a dough and roll it out with a rolling pin, then scoop a spoonful of the filling and put it aside, tidy it up, and finally fold the blank dough on the other side and knead it tightly.

Fifth, the pan electric baking pan brush oil, the bottom of the pot is heated into the wrapped leek box, medium and low heat until both sides are golden and colored, and the bottom of the pot is not filled in the middle. Remember to cover the lid when branding, so that it will cook faster and the skin will be softer.

Finished product: small points for making leek boxes:

1. When scrambling eggs, the amount of oil is slightly larger, and then scrambled eggs after stir-frying peppercorns, the eggs will be more fragrant, and finally the eggs and the oil at the bottom of the pot must be mixed with the filling, so that we will not add sesame oil to the filling at the end, killing two birds with one stone.

2. Do not use boiling water, do not use cold water, remember to use slightly hot water, the temperature is about 50 °, hot water and noodles have two advantages of cold water and boiling water, one is hot water and noodles, even if the baked vegetable box is cool, the skin will not be hard; The second is hot water and dough, the dough has very good stretchability, can be rolled very thin, very thin and still very gluten.

3. Branding leek box, the oil at the bottom of the pot can not be less, and the oil should be burned frequently.

Finely chop the leeks and pour in the corn oil, then add the scrambled egg pieces, add salt and pepper, and adjust the filling. The box skin is made of dumpling skin, you can stack two sheets, brush corn oil on the surface of the dumpling skin, roll it out into a box skin, wrap it in the filling, and then brush the upper and lower sides of the box skin with oil before putting it in the pan, fry it in the pan, and get out of the pot, so that the leek box will be more crispy.

First of all, we knead the dough into a dough with warm water, wake up for about half an hour, then moxibustion into an agent, roll it into a slice and wrap it with leek filling to make it into the shape of a box, put it in a pot and cook it on both sides until it is golden brown and cooked thoroughly.

from the skin and into the hands.

When mixing noodles, we should pay attention to the recipe, the control of moisture, the synthetic skin needs to be large and thin, the oil should be more when frying, the leek trap should be chopped and thin, you can put some minced meat, eggs to enhance the freshness, trap more, and eat it to give people a delicious feeling.

Prepare the noodles and put them in a bowl, add water and mix them into a flocculent shape, mix until there is no dry powder, knead the dough by hand, knead until the surface is smooth, cover with plastic wrap for half an hour, pick and wash the leeks, cut off the head, cut into foam, cut the green onion and ginger into a bowl, put an appropriate amount of oil, mix well, cut the dough into long strips, roll it into a circle, roll it into a dumpling skin makeup, put in the leek filling and wrap it, heat the oil in a pan, put it in the leek box, fry it on low heat until golden on both sides, and get out of the pot.

First of all, put the leeks in clean water and soak them, then take them out, chop them into minced pieces, add a little salt to them, stir them with light soy sauce, and then put them in the crust and bread them to make a leek box.

I think the most important thing is the seasoning inside, the filling inside is better, and when you do it outside, you have to master the heat

The leek box is soft and delicious and the letter or light is made as follows:

Tools Ingredients: 250 grams of flour, 150 ml of warm water, appropriate amount of salt, appropriate amount of oil, 250 grams of leeks, 150 grams of tofu or minced meat, appropriate amount of minced ginger, appropriate amount of minced green onion, appropriate amount of soy sauce, appropriate amount of sesame oil.

1. Prepare the dough: Slowly add the flour to the warm water, stir until the flour is completely moistened, and knead into a smooth dough. Cover the dough with a damp cloth or plastic wrap and let it sit for about 30 minutes.

2. Prepare the filling: Wash and chop the leeks, and chop the tofu into small pieces or chop them with a knife. Combine the leeks, tofu (or minced meat), minced ginger, chopped green onion, salt, soy sauce and sesame oil and stir to combine.

3. Divide the dough: divide the wide dough into small pieces, and roll each piece into a thin crust.

4. Dumplings: Put the filling in the middle of the dough, fold the dough in half, pinch the edge and seal it tightly to ensure that the filling will not leak out.

5. Pancakes: Add an appropriate amount of oil to the pan, put the dumplings in the pan, and fry over low heat until the bottom is golden brown. Then, pour in some water, cover the pot and simmer for a few minutes until the water has evaporated. Carefully flip the dumplings and fry them for a while until the other side is also golden brown and crispy.

The preparation of the authentic leek box is as follows:

1. Add 2 tablespoons of peanut oil to the flour and mix well. Pour in hot water and stir until it becomes flocculent, knead into a smooth dough for about 20 minutes.

2. Fry the vermicelli into the oil pan until it becomes thicker, take it out and let it cool, pinch and crush it, beat the eggs into small pieces and fry them into small pieces to cool, wash and drain the leeks and chop them, pour in 2 spoons of sesame oil and mix well, add the vermicelli and mix well, add the crushed eggs and mix well, add salt and pepper, mix well and set aside.

3. Cut the dough into small pieces. Roll out the dough with a slightly thicker middle and a thinner edge. Put the leek filling on one side, lift the other side and fold it in half, pinching the perimeter tightly.

Starting from one side of the semicircle, fold a small fold diagonally upwards with the big finger, and move forward to fold another small fold, so that the previous fold presses half of the back fold, and so on fold to the other end, and the finished box becomes a lace type. Make all the boxes in turn.

4. Heat a frying pan, pour in a little oil, put it in a leek box and fry it over low heat until golden brown on both sides, remove from the pan and put it on a plate, the skin is thin and crispy, and the filling is fragrant and juicy. Very tasty.

Tips

After frying the vermicelli and putting it in the leek, it can absorb the soup of the leek, so that the filling is dry and there will be no soup that is easy to wrap. The vermicelli absorbs the soup and locks in the moisture, and when it matures, it tastes smooth and juicy without seeing the soup flowing out. Add a little peanut oil to the dough to enhance the flavor, and the finished skin will be crispy, which is much better than without oil.

The temperature of the hot water should be about one degree. If you like it, it tastes good to add some shrimp skin to the filling.

Authentic tips for leeks boxes:

Ingredients: 300 grams of flour, 3 eggs, 1 piece of ham, 1 leek, appropriate amount of dried shrimp.

Seasoning: light soy sauce, oyster sauce, salt, pepper, sesame oil, edible oil.

Step 1: Pour 300 grams of flour and 3 grams of salt into a bowl, beat an egg, then pour in an appropriate amount of water, and stir while pouring.

Step 2: Stir it more often until it is a particle-free batter with a consistency similar to that of the usual yogurt.

Step 3: Preheat the pan, pour in a spoonful of batter, then use a scraper to quickly scrape clockwise evenly, scrape it all over the bottom of the pan, and then cook slowly over medium-low heat.

<>Step 5: Put all the baked dough on a plate for later use.

Step 6: Prepare a piece of ham, cut the ham in half, and then cut it into cubes for later use.

Step 7: Wash the leeks and cut them into small pieces, chop them as much as possible, cut them into a bowl, pour in a spoonful of cooking oil and stir well, the cooking oil can lock in the moisture in the leeks.

Step 8: Crack two eggs in a bowl and beat them with chopsticks for later use.

Step 9: Heat the oil, pour in the egg liquid to disperse, then use a spatula to cook the eggs and then shovel the broken ones.

Step 10: Pour the diced ham and crushed eggs into a leek bowl, add a small handful of dried shrimp, add a tablespoon of light soy sauce and oyster sauce, half a teaspoon of salt, and an appropriate amount of pepper.

Step 11: Stir well with chopsticks until the salt melts.

Step 12: Place two spoonfuls of the mixture leek filling on top of the dough.

Step 13: Fold one side of the dough in half to the top third, then fold both sides in half, and finally wrap it up.

Step 14: All of them are ready to be put on the board.

Step 15: Pour cooking oil into a frying pan, heat the oil and fry in a leek box, with the sealed side down.

Step 16: Fry slowly over low heat to heat it evenly, fry until one side is slightly yellow, turn over and fry, repeatedly flip both sides to fry, this process takes about 5 minutes, fry it until both sides are golden brown and ripe.

Finished product display: The nutritious and delicious leek box is ready.

Crispy leek box preparation.

Ingredients: 50 grams of leeks, 2 eggs, 25 grams of ham, 5 grams of cornstarch, 15 ml of water, 1 4 teaspoons of salt.

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

2. Mix corn starch and water in a bowl to make water starch, pour it into the egg mixture and 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 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 solidified, 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 the egg skin is golden brown on both sides, press it down with a spatula to compare the knots, and then you can get out of the pot.

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

The leek box is favored by many foodies for its crispy flavor, which not only has the credit of flour, but more importantly, the best leeks as fillings, leeks are selected as the main raw materials for their tender fragrance, many people can eat them in daily life, and leek leaves are regarded by many people as the leader of high-nutrition vegetables. Many families cook and make leek boxes are also necessary for a good meal.

Experienced people know that delicious leeks need to be carefully selected, not all leeks are delicious, and they should be chosen according to the variety. Generally, the leeks we eat include broad-leaved leeks and fine-leaved leeks, which can be easily distinguished by looking at the roots of the leeks when buying.

How to choose broad-leaved leeks and fine-leaved leeks?

The growth of leeks is restricted by many factors, such as variety, land, growth hormone, fertilizer, temperature and other factors.

First of all, look at the variety, there are two varieties of leeks, hybrid leeks and old leeks, and most of the newly cultivated leeks are hybrids, which need not to add any growth hormone, and do not need to be watered a lot when harvesting to be delicious; Old leeks grow small but have a strong flavor and are better than hybrid leeks without chemical fertilizers.

Secondly, from the temperature of the growth of leeks, land conditions, etc., generally speaking, leeks with sufficient water and fertilizer and good soil grow vigorously, and the taste of open-air planting is generally better, and the taste of greenhouse planting is slightly worse, but the influence of the season, most of the leeks eaten in winter are planted in greenhouses.