Chinese Food
Leek egg box
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Today, my friend brought me two leek egg boxes, but I didn't find them very delicious. But even then, I didn't eat them. They were eaten. I'm angry. I'll make it myself. They make a thin layer of leek eggs by themselves. I want a thick layer. I want more juice and more stuffing to satisfy me. Do it yourself. Hum
Cooking ingredients
Cooking Steps
Step1:Knead. I rarely knead it so smooth. Take a quick shot. Don't make the flour too soft. It will be miserable if you can't knead it. Just plain flour.
Step2:Chop the leek. Fry the three eggs. Don't fry them. Add some water when you can break the eggs. Add the seasoning and salt to the eggs and fry them. I've broken the scrambled eggs. It's not very broken. It's actually very broken. Then knock a raw egg and mix it quickly (I taste it. If it's salty, put more leeks.
Step3:How big is the thought? How big is the face rolling. It's about the same thickness as the dumpling skin. Add several tablespoons of stuffing. Pat it gently.
Step4:Curling. It's not my girlish heart. This kind of edge is so easy to curl. And it's not easy to leak.
Step5:Finished product. How big do you want? As long as your pot can be put down.
Step6:According to the way I used to fry pot stickers. Drain less oil. Wow. It's Crispy on both sides.
Step7:The angle is not good. But it's satisfying to eat.
Step8:Because my friend said I was too girly, I changed my shape Eat it. I want to make a big and big leek box. The rest can be put in the refrigerator. Remember to lay flour on the bottom and don't pile it up until it's frozen hard
Cooking tips:In fact, it's very simple. It's just that it's difficult for me to knead the dough well, because it's seldom kneaded. The specialty is seasoning. A little hard, not too soft. A little sesame oil will be better. There are skills in making delicious dishes.
