Chinese Food
Leek box
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Learning that some friends make leek boxes is like making dumplings. I'm thinking about a problem. Since leek boxes are fried. Dumpling skins are fried. Leek boxes are big. Will they taste bad and hard? I still think it's better to use baozi skins. I'm just having a whim. So I'm going to try it. This time, it's also from the release. Making leek boxes is the second thing. It's mainly hair Noodles. You can make steamed bread with steamed buns
Cooking ingredients
Cooking Steps
Step1:Half a bowl of sweet white wine.
Step2:In a stainless steel basin.
Step3:A small cup of warm water is for use. It doesn't have to be used up.
Step4:Add warm water according to the amount of flour (pour warm water into sweet white wine and stir to disperse).
Step5:Pour in the flour.
Step6:Knead.
Step7:Knead into dough. Put it for half an hour to ferment (put it for a while in winter
Step8:Scramble the eggs and leeks.
Step9:The prepared noodles are divided into preparations as big as the steamed bun skin. Just wrap them into leek boxes like dumplings.
Step10:Bake in a pan until the skin is golden.
Cooking tips:1. The casket of baked leek can be filled with oil or not. What I make is the one without oil. The dumpling skin is very fragrant and delicious; 2. The white wine noodle should be warm water, not cold water; 3. The white wine noodle can be used to make steamed bun and steamed bread. There are skills in making delicious dishes.
