The leek box made often shows the filling, how to do it without revealing the filling?

Leek box. <>

2.Roll the proofed dough into long strips, cut into 6 small agents of equal size, roll into long strips, take a plate, pour in a little cooking oil, cover and let rise for more than half an hour.

3.Pick and wash the leeks and chop them finely, soak the vermicelli in warm water for 10 minutes until soft and chop.

4.Knock 2 eggs into a bowl, beat them and pour them into the pan, stir and fry until they are small granules and set aside.

5.Add 2 tablespoons of cooking oil to the finely chopped leeks, stir it, add the finely chopped vermicelli and minced eggs, add an appropriate amount of salt and pepper.

6.Touch the appropriate amount of vegetable oil on the board to prevent sticking, take the soaked dough and press it flat, and roll it into a thin cake.

7.Put the adjusted filling in the middle of the crust, fold the filling in both sides, and then roll it up from one end, stretch it while rolling, press the tail on the bottom of the cake, and press it flat after rolling.

Wonton blunt version of the leek box.

1.Wash the leeks, drain and chop them into a pot, add a spoonful of sesame oil and stir well.

2.Beat the eggs, pour in the egg mixture with hot oil in a hot pan and stir with chopsticks.

3.Pour the scrambled eggs into the chopped leeks, add a small half spoon of salt, sprinkle with pepper and stir well.

4.Take 3-4 pieces of wonton wrappers and brush them with peanut oil, stack them and use a rolling pin to roll out the dough and roll it out thinly.

5.Add 2 tablespoons of leek filling to the rolled dough and fold the dough in half into a rectangle.

6.Heat a little oil in a pan and fry in a leek box until golden brown on both sides.

It is more convenient to have an electric baking pan at home, and it is heated up and down at the same time, which is more time-saving and labor-saving. The golden and crispy crust and the rich, juicy filling are delicious

Leek box. <>

1.Slowly add hot water to the flour and stir as you add until it becomes flocculent.

2.Knead the flour into a smooth dough, cover with plastic wrap and let it sit for 20 minutes.

3.Wash the leeks and control the water, spread them out to dry, try to leave the leaves without water, and then chop them for later use.

4.After beating the eggs, add an appropriate amount of cool and white boiled (the eggs are fluffier in taste), and fry them in a pan until they are broken into pieces.

5.Add cooking oil to the chopped leeks and mix well, then add thirteen spices and salt.

6.Add the shrimp skin and chopped eggs and stir to combine.

7.Take out the dough and knead it again until smooth, roll it into long strips and cut it into evenly sized dough pieces.

8.Take a dough and roll it out into a larger round crust.

9.Add the leek egg filling to the half of the dough.

10.Close the two sides and align them, pinch them with your fingers, and pinch out the lace with your hands or press the pattern with a fork.

11.Preheat the electric baking pan, brush with oil, put it in the leek box and fry until the bottom surface is browned, then brush the surface with a layer of oil and turn over and fry until both sides are browned.

Add salt to the filling to reduce the moisture of the filling so that no water comes out; When mixing the noodles, use cold water and add edible alkali to make the noodles more elastic; When frying the leek box, it should not be too long, and it should be heated evenly over low heat to avoid frying.

Leeks should be used to remove the water with salt water, otherwise there is too much water when wrapping the leek box is easy to break, and there is also a way not to wrap too full, otherwise it is easy to overflow. The next thing is that the leek box can't be burned for too long, otherwise it will harden and crack easily, causing the leek box to break the skin and expose the filling.

You can add some eggs to the dough so that the dough will be very firm and the filling will not be exposed.

1. The leek root is hard, although it can be eaten, but it is easy to pierce the skin of the leek box, so it should be cut off and not used. 2. After the eggs are fried and fried, they cannot be added to the leek filling immediately, so that the heat of the egg crushed will make the leek filling "wilt", and the leek box made is not crisp enough, and there will be a lot of water. 3. Before adding seasonings to the leek filling, add two spoons of cooked oil or sesame oil, so that the leek filling will not be in direct contact with the salt and will not come out of the water.

When making leek boxes, make the skin thinner to make the skin thinner and fill more. Leek box is a very popular traditional snack in northern China. It is generally made from fresh leeks, flour, and eggs.

The skin of the leek box is golden brown and crispy, and the filling is also very crispy, which is very tender and delicate. Every time I go to the market and see green leeks, especially those that are thin, short and fragrant, I think of making a leek box. Today I will share with you the steps to make leek boxes, just keep them in mind"2 points", the skin is thin and the filling is large, and there will be no moisture.

Start your day in the morning. If you eat a good breakfast, you will feel good for the whole day.

<> many people can really be said to be poor meat eaters, no meat is not happy, they want to eat some meat at every meal, including breakfast is not particularly bland, so the food to be shared today can be said to be the gospel of this kind of people, it is no exaggeration to say, it is a leek meat box. There is meat, and there is vegetables, and there is bread. I believe that many people have tried this kind of vegetable box, whether there is water or leaky filling, then, let's learn how to make the leek box golden and crispy, thin skin and filling, layered, and no leakage of stuffing food.

200 grams of minced pork, you can chop it yourself, or you can buy ready-made meat. Wash the leeks and remove the hard roots so as not to puncture the skin. Put the cut leeks and meat together, add 10 grams of sesame oil, stir well, stir the leeks well, first stir the leeks well, let the leeks evenly coated with sesame oil to prevent a large amount of water, and then mix the leeks and meat well.

Do a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me more, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you. I hope you will pay more attention to me, a novice Xiaobai, waiting for your attention. Do you guys understand it?

When rolling the skin, it should be changed to be very even, the thickness should be appropriate, and when making leek filling, it is necessary to lock up the moisture of the leeks with edible oil in advance, and put salt at the end, so that there will be no soup, the amount of source code leek filling must be very suitable, and the leek box that comes out of this way is thin and filling, and it is not easy for novices to overturn, because the leek box is very simple.

You can add more chicken essence and soy sauce Zheng Sun, in addition to the ratio of starch and yeast powder to remember, add more water, I think it is easy to overturn the eggplant, because they don't know what the ratio of starch and trembling pure yeast powder is.

Pay attention to the way of rolling the dough, but also pay attention to the thickness of the rotten dough, but also pay attention to the process of putting in the seasoning, and also pay attention to the way of pinching the leek box. Also pay attention to the way the package is packed. It is easy to overturn the car, and the process of burying it is very simple, and anyone can do it.

How to make the leek box so that the skin does not break without water, and the skin is thin and the filling is super fragrant?

When it comes to leek boxes, everyone is very familiar with them, which is a very common kind of pasta in our China, there are leeks in the leek box, there are eggs, the appearance is crispy, the filling is fragrant and tender, it is very suitable for breakfast to eat, most of the shape of the leek box is semicircular, and some places will add some pork to the leek box, so that the leek box is delicious and delicious, very attractive.

In the process of making leek boxes, there is actually a very practical trick, because the leek boxes we make ourselves may appear to break the skin, but the leek boxes bought outside will not, a draft is because the outside of the leek box bought outside is harder, and there is a very critical place is leeks, be sure to choose fresh leeks, and before making leek boxes, you need to clean the leeks in advance, and then dry, In this way, the leeks will not come out of the water in the process of making, and the skin will not be broken, and there is to add cooked oil as much as possible when preparing the filling, and you can also put some oil, so that the prepared filling is very delicious, after a series of operations, we finally see that the finished leek box is thin skin and filling, very fragrant.

The leek box has a long history of food, and people in many places like to eat it very much, but the leek box, its essence is pasta, for some people who are not particularly afraid of getting fat, they must eat less, in addition, people with stone disease should also eat less, after all, there are eggs in the leek box, and patients with stone disease cannot eat eggs, even if the leek box is a normal person, don't eat too much when eating the leek box, and eating too much of anything will be counterproductive.

Ingredients: 2 eggs, 200 grams of leeks, 30 dumpling wrappers, 80 grams of soaked vermicelli, 100 grams of old tofu, 15 grams of sea rice.

Auxiliary preparation]: oyster sauce, salt, cooking wine, chicken essence can be.

Step 1: First we put the old tofu in a bowl and crush it with a fork that eats Western food; Cut the leeks into 5mm long pieces; Finely chop the soaked vermicelli.

Step 2: After that, we add eggs, cooking wine, a pinch of salt to the crushed old tofu bowl and stir evenly for two minutes. For this step, if you feel that the beany smell of tofu is unbearable, you can also blanch the old tofu in boiling water for two minutes, and then take it out and crush it and stir it for later use.

Step 3: Add a little oil to the pot, pour in the stirred old tofu at 50% oil temperature, and stir-fry over medium heat until the old tofu particles are not sticky. The process takes about 4 minutes, and then put it in a bowl and let it cool for later use. Zhaokai socks.

Step 4: Put the chopped leeks in a large bowl, add a little cooking oil and stir evenly, which can make the leeks more crisp and tender.

Step 5: After that, we pour the stirred leeks into a bowl with old tofu, pour the rest of the vermicelli, sea rice, a little oyster sauce, chicken essence, and cooking oil into the bowl, stir evenly for two minutes and set aside. The reason why there is no salt here is that the sea rice itself is rich in salt, and if you add more salt, it will be a bit mouthful.

Step 6: Because the author plans to make ten leek boxes today, I bought 30 dumpling wrappers for four yuan. We fold every three dumpling wrappers into a stack so that we can make ten leek boxes.

Step 7: Then we use a rolling pin to roll out each stack of dumpling wrappers until they are twice the size.

Step 8: Then spread the prepared filling on the ** of the dumpling skin, generally two small spoons are enough, not too much.

Step 9: After that, we prepare a Western food fork, smear a layer of water around the dumpling skin, then fold it in half, first press it properly with your fingers, and then press it with a Western food fork to create a beautiful side skin. In this way, the cake base of the leek box is ready.

Step 10: Then we preheat the electric cake maker for 30 seconds, brush the bottom of the pot with a layer of cooking oil, spread the leek box on the bottom of the pot, and then brush a layer of "airtight" cooking oil on the surface of the leek box, then cover the lid, fry for one and a half minutes on each side according to the pie mode, turn it back and forth twice and serve.

Step 11: Generally speaking, if your leek box contains a bit of a lot of filling, the baking time needs to be expanded to about 8-9 minutes. The pancake box I made this time was not so thick, so it was fried in about six minutes, and there were not many things to eat.

Ingredients: leeks, eggs, shallots, cooking oil, flour.

Production method] 1. Add a little edible salt to 400 grams of flour first, which can increase the gluten of the flour. Mix dough with 200 ml of warm water, and pour the water into it several times. The pasta made with warm water and noodles is soft and easy to digest, and can be eaten by the elderly and children at home.

2. Stir the flour into a dough and knead it into a dough by hand, if you don't feel very good when kneading the dough, you can simply knead it into a dough first. Continue to knead the dough for 5 minutes, and finally knead it into a smooth and delicate dough, seal it for about 30 minutes.

3. Take advantage of the time to make the noodles, let's prepare the leek filling. Wash the leeks and chop them into finely chopped leeks, chop a little green onion, and be sure to choose the kind of tender shallots. Place the chopped green onion and chopped leeks in a bowl.

<>4. Crushed eggs, beat three eggs into the bowl, add a little salt to add the bottom flavor of the eggs, and stir into egg liquid. Heat the oil in the pan and pour in the egg mixture, quickly fry the eggs into minced eggs, and put the scrambled eggs in a bowl for later use.

<>5. Add a little cooking oil to the chopped leeks and stir well, adding cooking oil can effectively lock the cut of the leeks and prevent the leeks from coming out of the water. Stir well, add the scrambled egg crumbles, and stir well. Add salt, chicken essence, oyster sauce and pepper to taste, stir well and mix the fragrant egg filling with leeks.

6. After the dough is ready, do not knead the dough, move it to the panel and knead it directly into long strips. After that, cut into several small, evenly sized pieces. The small agents are flattened and rolled into thin cakes.

7. After the pancakes are rolled, put in the adjusted leek filling, put the leek filling in the middle of the pancakes, and then fold the cake base in half into the shape of a box. The closing place should be dipped in a little water and then folded in half, and the perfect lazy leek box raw embryo is ready.

<>8. Preheat the electric baking pan and brush the oil, put the raw embryo of the finished leek box into the electric baking pan, and the closing place of the leek box should be downward, so that the filling will not be exposed.

9. The bottom of the branded leek box is slightly yellowed, pour in flour water, and the flour water should be submerged in half of the leek box. Cover and simmer until the moisture is fully absorbed.

10. After the water is completely absorbed, turn off the heat and open the lid of the pot, and you will smell the full aroma of leeks, and there are beautiful burnt yellow ice flowers at the bottom, and you will have an appetite when you look at it. Turn the leek box over and cook it for about half a minute, so that it can be eaten out of the pot.