Preparation materials: 300g of flour, 20g of boiled water/kloc-0, 65g of cold water, a spoonful of oil, a pinch of salt, 2 eggs and 300g of leek.
Step 1: Add boiling water to the flour and mix it with chopsticks to form a floccule.
Step 2: Then add cold water, mix well with chopsticks, knead into smooth dough, cover it with plastic wrap, and wake up for 20 minutes.
Step 3: Chop the leek, pour in the appropriate amount of vegetable oil and mix well.
Step 4: Break up the egg liquid.
Step 5: Pour hot oil into the pot, pour the egg liquid, stir it with chopsticks while pouring, and turn off the fire and let it cool after the egg liquid solidifies.
Step 6: Put the eggs, minced meat and minced leek into a container, add salt and mix well.
Step 7: Roll the kneaded dough into long strips and cut into small doses.
Step 8: Roll the small dose into a circle.
Step 9: Wrap the stuffing.
Step 10: Fold in half up and down, and pinch the edges tightly.
Step 11: Pinch out the lace again.
Step 12: Heat the pan and pour in a little oil. When the oil is hot, put it in a leek box and fry it on low heat until the bottom is golden.
Step 13: Pour water less than half of the box along the edge of the pot.
Step 14: Cover the lid, simmer until the water is dry, and the creaking sound in the pot means that the box is ripe.
Step 15: Turn the leek box over and fry the surface to golden color.
Step 16: finished product.
Precautions:
1, the leek box skin made of hot noodles will be softer, and it will taste just as good when it is cold.
2. Mix the leek with oil first. After the oil locks the moisture of the leek, it will not come out, and then add salt later.