Chinese Food
Knead free noodles and leek box
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Northerners are very good at making pasta. It's not brought by genes. It's mainly because of the subtle influence of mothers when they were young. They have no teachers. It's no exaggeration to say that even the most complicated pasta can be stirred up in the hands of northerners. Today, I brought a pot of leek box. It's a very common home cooked pasta and staple food in the north. There are two ways to call leek box. One is box. Because it looks like a box. It's like the plate I brought today. The other is zygote. It's called by means of technique. Most of them are one piece of dough folded into a half moon shape or two pieces of dough kneaded into a round cake shape. No matter which way. The face is rolled out. It seems that it's natural.
Cooking ingredients
Cooking Steps
Step1:Material preparation - medium gluten flour, cold water for flour, eggs, leeks, carrots, sweet potato sticks soaked in cold water, salt and oi
Step2:First mix the batter - pour cold water into the flour one by one. Stir with a spoon continuously. Scoop up a spoon of batter. It can flow down smoothly instead of dropping down. If there are small pimples, you can sift them. The more delicate the batter is, the smoother the pancake is. Put the batter aside for 15 minutes
Step3:Use the time of the batter to deal with the stuffing - pour some oil into the frying pan. Pour the broken egg liquid into the pan. Use chopsticks to stir constantly. Make the egg gradually solidify and form a uniform egg block. Use it after it is cooled
Step4:Wash leeks. Shake off the excess water between leaves. Chop them up
Step5:Carrots are thinned with a spinneret. If they are too long, they can be cut short with a knife
Step6:The soft sweet potato noodles are cut off. The length is about 2cm
Step7:Put leeks, carrots, sweet potato sticks, broken eggs and salt into a bowl. Mix well and evenly. Don't worry about soup, because sweet potato sticks are used to suck soup
Step8:Heat the non stick pan. Pour a spoon of batter into the pan. Spread the batter quickly with a small scraper. The batter will soon become transparent from white. Fry it for another 5 seconds. Without a scraper, spread the batter with a large spoon. Round and long batters are OK. Trick - do not put oil in the non stick pan. Pour the batter directly. Use small fire power to prevent the batter from heating and ripening as soon as it enters the pan
Step9:Put the dough on a large plate. Brush a thin layer of oil on the surface to prevent adhesion after it is put up
Step10:All the dough has been spread out. Now pack the box - take a piece of dough and put some stuffing in the middle
Step11:Fold up and down. Apply the remaining batter to both ends of the skin with a brush for bonding
Step12:Fold the two ends of the extra leek box in the middle. Turn it over and it will be a rectangle leek box
Step13:Put some oil into a non stick pan while wrapping. First fry the folded face until golden, then turn it over and fry. When the middle of the box is bulging, the pan will come out.
Step14:No need to knead the leek box. The skin is thin, transparent, soft and crisp.
Cooking tips:1. It's made of stuffing box without kneading. It's recommended for people who can't knead noodles. The skin is thin, crisp, fresh, soft and elastic; 2. The skin can be spread larger according to the size of the pot, so that more time can be saved, and the stuffing box will also increase. It's very enjoyable to eat; 3. The stuffing is plain, easy to cook, and not hot to eat; if it's changed into meat stuffing, it's time to fry The room should be extended accordingly. If necessary, cover and fry; judge whether it is cooked. It mainly depends on whether the box is expanded or not. Bulging indicates that the inside is completely heated. Only when there is air flow can the stuffing be fully cooked. You can eat it at ease. There are skills in making delicious dishes.
