Chinese Food
Color leek box
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For the first time, I came to bean and fruit food. I have a group of good Kitchen helpers [fruit language] to share with you. Today's first delicacy, color leek box leek box is a very popular traditional snack in Shandong, Northeast China, Henan, Hebei, as well as Shaanxi, Shanxi and other places in Northwest China. It is also a festival food in some areas. The skin of leek box is golden and crispy. The filling heart is crispy and tender. The taste is beautiful. It's a good point in time. If you eat more, you will catch fire and it is not easy to digest. Therefore, people with Yin deficiency and fire, eye disease and gastrointestinal weakness should not eat more. Children should eat properly and should not overdose.
Cooking ingredients
Cooking Steps
Step1:The first ingredients to prepare are leek, flour and eggs, purple cabbage, small green vegetables and a juice machin
Step2:The original juice machine shakes the juice out of the purple cabbage. Filter it for standb
Step3:The original juice machine shakes out the juice of the small green vegetables and filters them for us
Step4:Ingredients needed - homemade shrimp skin powder, edible salt, sesame oil, a little yeast (may not be used). Stir dry for standb
Step5:It's also our original juice machine that shakes the shrimp skin into powder
Step6:This is our dried shrimps ready for use (children can increase their calcium absorption by adding complementary foods
Step7:Mixing flour. Add purple cabbage juice (microwave oven of vegetable juice slightly heated to about 40 ℃) and a little yeast (about yeast, most people do not ferment. My family pursues the soft taste. So we do it after yeast fermentation. The taste is not so hard. As you like it) A kind of Do not put the vegetable juice into place in one step. Add it slowly. Feel the flour is flocculent, then stop and knead it into a smooth dough by han
Step8:Kneaded dough can be fermented for about an hour. Do not let the wind dry the dough. Cover with plastic wrap or li
Step9:He Mian. Add the flour to the small green vegetable juice (the vegetable juice can be slightly heated to about 40 degrees in the microwave oven) and a little yeast (about yeast. Most people do it without fermentation. My family pursues the soft taste. So we do it after yeast fermentation. The taste is not so hard. As you like) A kind of Do not put the vegetable juice into place in one step. Add it slowly. Feel the flour is flocculent, then stop and knead it into a smooth dough by han
Step10:Knead the small green vegetable dough and wait for fermentation for about an hour. The dough should not be dried by the wind. Cover with plastic film or lid. Then we prepare the leek filling
Step11:Make the egg skin. Mix the egg well. Pour a little cooking oil into the pan. Pour the mixed egg liquid into the pan over medium and low heat. Quickly expand to form an egg skin
Step12:Turn over the formed egg skin and turn off the fire. Heat the remaining temperature for about one minute to lift and cut into egg shreds
Step13:Shred the leek, add egg skin, sesame oil, self-made shrimp skin powder and salt and stir evenly (do not add salt too early. It is easy to get water after adding salt to leek. More water will affect the next step
Step14:The dough is ready for fermentation. Take it out and knead it loose. Knead it into a circle
Step15:Cut into dough of the same siz
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Cooking tips:I'll repeat the last few points. First, it can be fermented without yeast. It's made by kneading directly. The taste is also very good. I remember that the kneading directly without yeast is also warm water and noodles. Second, leek stuffing can be changed into your favorite ingredients. It's just not called leek box. Next, I'll prepare to make beef stuffing. My Dabao ate two of them at one go. He said they were super delicious. But Leek is not suitable for children to eat more vegetables. So we can change other flavors for family. There are skills in making delicious dishes.
