The fried leek box is going to be pasted on the outside, but it s not cooked on the inside, what sho

If you're frying a leek box and you're in a situation where it's mushy on the outside but not cooked on the inside, here are some suggestions to fix the problem:

1.In terms of ingredient list:

Check that your flour or starch is adequate. Sometimes the flour or starch is too thin, which can cause the box skin to be too thin and difficult to cook. It is advisable to use high-quality flour or starch and mix it in the correct proportions.

Check that your filling is not overfilled. If the filling is overfilled, it will make it difficult for the box to cook through during frying. It is recommended to fill the filling in moderation, not too much or too little.

Check that your filling is not too moist. If the filling is too moist, it will cause too much moisture during frying and the box will not be easy to cook. It is recommended to reduce the moisture and maintain the appropriate dryness when preparing the filling.

2.In terms of production steps:

Make sure your box skin is thin enough. If the box skin is too thick, it will make it difficult to cook. It is advisable to roll out the skin thinner when making it, so that it can be cooked more easily.

Make sure you use enough oil when decoctioning. If there is too little oil, it will cause the box to be difficult to cook during decoction. It is advisable to use enough oil during decoction to ensure that the box can be cooked evenly.

Make sure you use the proper heat when decoctioning. If the heat is too large or too small, it will make the box difficult to cook during decoction. It is recommended to use proper heat during decoction, which can be adjusted appropriately according to the actual situation.

Finally, if you've already tried the above suggestions and are still having trouble, it's advisable to ditch the box and make a new one to make sure your ingredients can be put to good use and that you can enjoy the delicious leek box.

You can put the leek box into the steamer first, and after steaming, you still want to eat the fried leek box, just put it in the pot and fry it slightly. (Look).

Hello. In the case you are talking about, you used high heat to fry it, and the outside was scorched and the inside was still raw.

It is recommended that you use a pan, pour a little oil, generally leeks box.

Small scorched shells are formed on both sides and mature.

Eggs should be scrambled and crushed.

Add cooking oil before putting salt on the leeks.

It can prevent a large amount of water from flowing out of leeks.

If your box is leeks and pork, you don't need to put too much pork.

These are the three main points, I hope that when you make a leek box again, follow the points I said to make a delicious leek box.

The leeks I bought are related to something called a pesticide, so the narrow leeks may not taste better than the wide and coarse ones. In other words, looking at the appearance method is basically ineffective.

It may smell a little better, but the day before it is almost fresh, it looks good, and the smell is the most volatile so it seems to be good (the maximum volatile critical value), and the next day the taste is suddenly gone. Anyway, it doesn't become particularly easy to smell.

The self-grown ones have no taste, they are spicy and prominent, but the taste is less, which is the reason for the lack of fertilizer. Especially organic fertilizers. (Illustrates that spicy and fragrant are not the same thing).

A fragrant leek fertilizer suits. The long aftertaste first meets the premise of non-high-yield varieties, which is closely related to farm fertilizer.

See that the freshness is not enough, it has to be particularly fresh, and then smell good to choose, so that the taste can be guaranteed, and it is also guaranteed that the situation that the taste will not be quickly reduced after a day of storage.

There is a difference between leeks, leeks bought in the supermarket use chemical fertilizers, and leeks that grow big but have no taste, (scientific name: a.). tuberosum rottl.

ex spreng.Aliases: abundant ben, grass stalactites, yang grass, lazy vegetables, long-lived leeks, aphrodisiac grass, flat cabbage, etc.; It is a perennial herbaceous plant of the lily family, with a special strong odor, the rhizome is horizontal, the bulb is narrow and conical, and it grows in clusters; Scaly outer skin yellowish-brown, reticulated fibrous; leaves basal, strip-shaped, flattened; Umbel inflorescence, apical.

Leaves, flowers and flowers are eaten as vegetables; Seeds can be used in medicine, which has the effects of tonifying the kidney, strengthening the stomach, refreshing, stopping perspiration and astringency. In traditional Chinese medicine, some people call leeks "intestinal cleansing grass".

Leeks are adaptable, cold and heat tolerant, and are cultivated everywhere throughout the country.

Ingredients. Leeks 280 grams.

3 eggs.

Shopee skin 40 grams.

Oyster sauce 1 scoop.

Oil to taste. Plain flour to taste.

Hot water to taste.

Step: Pour the flour into a basin.

Slowly pour in hot water, stir with chopsticks to form cotton wool, knead into a smooth dough and let it rest for a while.

Use the dough proofing time to mix the filling: beat the eggs, put an appropriate amount of oil in the pan and heat them, add the eggs and fry them, and use a spatula to mash the eggs during the stir-frying.

Then pour the shrimp skin into the eggs and stir-fry evenly, and set aside.

Wash the leeks in advance to control the moisture, chop them and put them in a pot, pour in an appropriate amount of oil and mix well.

Add a spoonful of oyster sauce to the scrambled eggs and shrimp skin and mix well.

Then pour the eggs and shrimp skin into the leeks and mix well. (The saltiness of the shrimp skin is basically enough, and I didn't add any more salt.) If the shrimp skin is small, you can add some salt in moderation. ）

Knead the dough and cut it into a uniform mixture, which is bigger than the dumplings!

Roll out the crust and put the appropriate amount of filling.

Pinch the middle first.

Then pinch both sides tightly, and you can also pinch out the pleats like dumplings.

Gently pat flat with your hands.

Put an appropriate amount of oil in the pot, put the wrapped leek box into the pot and cook it over low heat, and bake it until it is golden brown on both sides.

Done, serve on a plate.

Tips: After the leeks are cut, the oil is put first to prevent the leeks from going into the water, and the box must be lightly lit when the box is baked!

Ingredients. 250 grams of leeks.

3 eggs.

200 grams of flour.

Water 100 grams.

Oyster sauce 10 grams.

Salt 2 grams 3 grams.

Essence of chicken a little.

A pinch of peppercorn powder.

10 grams of minced ginger.

Cooking oil to taste.

Steps: Wash and drain the leeks.

Flour with water and flocculent.

Then knead the dough with your hands and let it sit aside for half an hour.

Beat the eggs. Stir-fry the eggs in a frying pan with a little more oil over low heat.

Spoon the egg fork and place in a bowl to cool.

Finely chop the leeks. Finely chop the ginger.

Put salt, oyster sauce, ginger and peppercorn powder in the cooled eggs well and evenly.

Finally, put leeks so that it is not easy to get out of the water.

Roll the risen dough into long strips.

Cut into about 25 grams.

Roll them all out into large circles that are a little thicker than the dumpling wrappers.

Take a dough and place it in the palm of your hand and place a spoonful of leek egg filling on the side of the dough.

Fold it in half, pinch the edges, place it on the panel and press it with your fingers.

Find a small clean bowl, turn it upside down, and use the mouth of the bowl to cut off the sides of the leek box.

Wrap it all, pour oil into a frying pan and sear over low heat until golden brown on both sides.

The sides can also be seared for a minute when they stand upright.

Remove from the pan. All soldering is complete.

Tips: First of all, the dough needs to be slightly softer, and when filling, the eggs and condiments are fully reconciled, and then put the leeks are not easy to get out of the water, and the edge of the cake will be smoother when cut off with the mouth of the bowl, and it is not easy to paste when baked over low heat

The leek box frying method is as follows:

Ingredients: wonton wrapper, 100 grams of leeks, 2 eggs, 1 tablespoon of cooking oil, appropriate amount of salt, appropriate amount of cooking oil.

Steps: 1. Remove the yellow leaves from the leeks, clean them, and cut them into no more than centimeter width.

2. Pour oil into the pot, scramble the eggs, put them out and let them cool for later use. The grass eggs I use are more beautiful in color.

3. Mix the leeks with chopped eggs, add a spoonful of cooking oil or sesame oil and mix well. First, lock in the moisture of the leeks with oil.

5. Take a wonton wrapper, scoop a spoonful of leek egg filling and place it on the wonton wrapper against the corner in front of you.

6. Fold the corner net and smear a little water on it. Rub it with water to stick to the wonton wrappers on both sides.

7. Fold the two opposite corners of the two sides in half, because it is easier to stick to it after wiping water.

8. Then smear the last corner with a small amount of clear code and water, and fold it in the direction of your side.

9. Pour oil into the pot, heat the oil, put the cover into the leek box, and fry it over low heat.

10. Fry until golden brown and crispy on both sides. It will be cooked in a few minutes.

Cooking Tips:

1. To make leek boxes, use a larger wonton skin, and each one is smeared with some vegetable oil to roll it out thinly, so that the skin of the leek box is very thin, and the skin is a little crispy after frying.

2. The leek filling should be mixed with vegetable oil first, so that the water of the leeks can be sealed, and then the three ingredients should be mixed with salt before wrapping, so that the water will not come out after wrapping.

3. Because the skin is very thin, the leek eggs are easy to cook, so don't fry them for too long, as long as the skin is slightly burnt, it will definitely be cooked in 2 minutes.

It can still be eaten, fried leeks do not need to add water, it is not very long to mature, when cutting leeks, separate the stem and leaves, first fry the stem when it is almost ripe, and then put the leaves in the pot to fry, then put salt, a little discoloration is good.

You can eat it, but the nutrition is basically destroyed by you.

It's edible, but it's not as tasty.

Summary. Hello dear! Leek box is a traditional Chinese snack, oh <>

Leeks and other ingredients are usually wrapped in dough and then fried or steamed. For the leek box that has been purchased, if the packaging clearly states that it can be eaten only by frying it, then it is safe to cook according to the package instructions! Some leek boxes may need to be cooked while frying, while others may already be cooked during the production process, just fry them and heat them up!

Dear, in order to ensure food safety and taste, it is recommended that you pay attention to the following points before frying the leek box<>

2.Make sure it's cooked through: Make sure the leek box is fully cooked and the internal temperature is safe to eat.

This ensures food hygiene and <> taste

3.Pay attention to the cooking time and temperature: adjust the frying time and temperature according to the actual situation to ensure that the leek box is evenly cooked, crispy on the outside and <>soft on the inside

The best thing to do is to cook according to the specific product instructions, and pay close attention to the state of the food during the cooking process to ensure that it is safe and tasteful! <>

If you buy a leek box, you just need to fry it, so is it good to eat it this way.

Hello dear! Leek box is a traditional Chinese snack, oh <>

Leeks and other ingredients are usually wrapped in dough and then fried or steamed. For the leek box that has been purchased, if the packaging clearly states that it can be eaten only by frying it, then it is safe to cook according to the package instructions! Some leek boxes may need to be cooked while frying, while others may already be cooked during the production process, just fry them and heat them up!

Dear, in order to ensure food safety and taste, it is recommended that you pay attention to the following points before frying the leek box<>

2.Make sure it's cooked thoroughly: Make sure the leek box is fully cooked and the internal temperature is safe to eat.

This ensures food hygiene and <> taste

3.Pay attention to the cooking time and temperature: adjust the frying time and temperature according to the actual situation to ensure that the leek box is evenly cooked, crispy on the outside and <>soft on the inside

The best thing to do is to cook according to the specific product instructions, and pay close attention to the state of the food during the cooking process to ensure that it is safe and tasteful! <>

Dear, as long as you follow the method and pay attention to the above matters, it is very delicious<>