Chinese Food
Leek box
(89125 views)
Today, I suddenly want to eat leek box. I also have homemade lard and flour left behind by making snacks. I went to the market to buy a handful of leek, some grass eggs and a bag of shrimp skin. When I came back, I thought the shrimp skin was too small. The taste in the leek box may be worse. It's not good to eat. I went back to buy Haimi again. My family said I was tossed.
Cooking ingredients
Cooking Steps
Step1:The leeks are washed and dried. The dried Haimi is soaked in warm water for half an hour. The flour I use is the special powder for dumplings. The eggs are grass eggs. The dried sea is also called Kaiyang. It's dried shrimps salted and peeled. It tastes salty and fresh.
Step2:After the pot is heated, put the oil. When the oil is 70% hot, turn the heat to a low temperature. Break the eggs. Put some salt and stir evenly. Pour it into the pot. Hold the handle of the pot and shake the pot. Make the egg liquid evenly distributed. Turn over when it is about to set.
Step3:Cook until tender.
Step4:Use the remaining oil in the pot. Heat it up again and stir fry the sea rice. Enjoy the rice wine. Stir dry and then out of the pot.
Step5:Cut the leek into very thin dices. Cut the Haimi and the egg into dices larger than the leek.
Step6:The leek is seasoned with oil and salt first. You can put more oil in it. Mix well and then add egg and sea rice. Oil keeps the leeks green.
Step7:Mixed leek stuffing. It looks like it's appetizing
Step8:Add lard and boiling water to flour. Add boiling water slowly. Mix flour into floccules.
Step9:Knead the flour into a smooth dough. Cover with the plastic wrap and let it stand for 20 minutes. This is the dough after standing. Because of the lard added, the skin has been slightly crisp. When the finished product is fried, it will be very crisp.
Step10:After the dough is rubbed into long strips, cut out equal sized preparations with a knife. Use a rolling pin to roll it into a slightly thick round skin in the middle, which is slightly larger than the dumpling skin.
Step11:Put in leek filling. Don't fill it too full. It will break the skin.
Step12:Close the face and squeeze it tightly. Then squeeze some pleats out. The pattern is free. I only know this one. Ha ha.
Step13:When the pot is hot, put in the oil. It doesn't need much oil. Half a tablespoon is enough. Put in the leek box when the oil is 70% hot. Fry over medium and small heat until both sides are golden.
Step14:The finished product. The leek box after being baked. The crust is crispy and delicious. The filling is delicious and rich. I often make dumplings. The leek box is the first time to make. Next time, it needs to be improved
Cooking tips:The flour is added with lard. The skin is very crispy. The leek is mixed with oil and salt first. It is not easy to get out of water. It is better to mix it now and then. The leek in the filling is easy to turn yellow after a long time. There are skills in making delicious dishes.
