Chinese Food
[leek box]
(89553 views)![[leek box]](https://cp1.douguo.com/upload/caiku/f/3/1/yuan_f36af0264ee922369f05e296c509ed91.jpg)
Included in everything. My first Chinese pasta book . Weight - 7. [about some things] at present, only Dou Guo and Halloween, the Sina blog @ sugar cake, are mixed. Other places are reprinted, so I can't see or reply to all the news comments. I'm very sorry. Douguo and sina will check the news ~ [there are some other things] and douguo's system message notification panel will only prompt that some works will not display the messages in the description of the works. Unless one message is clicked in to check, it will be known. But it will take several hours just to reply to the comments under the menu. And the works are too many and most of them have no messages if there is another message It's really not allowed to check and find out that very few works with questions and reply in time. So if I haven't replied to the questions in the works, I probably haven't seen them. I hope you can forgive me ~ if you have any questions, you'd better reply under the menu. Thank you~
Cooking ingredients
Cooking Steps
Step1:Soak the fungus in advance and cut it into strips. Cut the vermicelli into small sections. Wash and cut the leek into sections. Break the eggs for later us
Step2:In the oil pan, add the egg liquid and stir fry. Add the vermicelli and agaric, stir fry for a while, then add the leek and stir fry until it is slightly soft. Season with salt and put it in a cool place. Pasta books are only seasoned with salt. This is the taste of the material itself. The new one is seasoned with 1.5 powder and white pepper because some fillings are used to make dumplings.
Step3:All the materials of the dough are kneaded into a smooth and even dough. After waking up for 1 hour, the agent is applied. Roll the ski
Step4:About 20g of pastry is packed with 30g of filling. This stuffing is not minced ~ it tastes better. Although the surface of the bag is not smooth, it is basically flat after frying. If you think it is not easy to operate, you can chop the stuffing more carefully
Step5:Fold the dough in half and make it into a semicircle. Make the edges a little thinner
Step6:From one end, I start to curl up the lace. It seems that many people, like me, don't like the tight lace. If they want to look mellow, I just curl up the edge a little. Instead of simply folding it
Step7:Press at the end. Roll agai
Step8:As shown in the figure, these are the two small curls with overlapping head and tai
Step9:And so on. The lace is finished. My lace is sparse. I don't like to pinch it too tightly
Step10:Brush the pan with a layer of oil and heat it. Put it into the packed vegetable box and burn it to the golden yellow on both sides. Because the filling is cooked, it will burn faster. Finally, stand up the box and burn it separately on the side. It's finished
Step11:The above step 110 is excerpted from the manuscript previously provided to the pasta book. Here are two more pieces of the additional made plate effect. The stuffing looks flat when it cuts the package. But the surface is flat after it is baked anyway, so there is no difference. The half fried half fried is used this time. As shown in the figure, the opposite side of each box looks lik
Step12:Fried on both sides ~ finished
Step13:Finished product
Step14:Stuffing in finished products
Step15:This is a picture taken from a pasta book that was written before. It's true that the style of the picture I took two or three years ago is still unacceptable. If I remember correctly, then the publishing house didn't put up the section map when editing and typesetting. If I remember correctly, it seems that there are man
Cooking tips:The cooking group cancelled the monthly homework for all the staff. But there are many people in the group who want to continue their homework, so they discussed with the girls who want to continue their homework to find something interesting to do together. As a result, many small groups were also very interesting. This month, they discussed that making leek boxes was going to send out a leek box written in the pasta book according to my own happiness The good thing is to cut the stuffing into large pieces. Since it's just about time to do it again, I think it's better to make a scraping plate and write it together. But when it comes to eating, I still think it's not good to cut it into pieces and chew it up, so I don't want to do too much at one time. I think it can only make three or four patting effects. The rest will be made into dumplings to eat. If I plan to make dumplings, I will increase the proportion of fans The proportion of other materials hasn't changed a lot. The filling materials given in the material list are still based on the proportion of pasta books written before, and they are seldom fried when they were written before
