There has been a saying among Chinese people that "it is better to sit down than to sit down, and it is not as delicious as dumplings." It can be seen that dumplings have a high status in the minds of the people. However, in my opinion, the "dumplings" here should represent all the delicacies made with vegetables or meat wrapped in noodles, such as steamed buns, pies, boxes, pot stickers, etc. They have meat, vegetables and noodles. They are not only delicious, but also delicious. Even cooking is omitted, so what vegetables are more delicious to use to make buns, dumplings or bake boxes in spring?
When it comes to leeks, we all know that leeks in early spring are the most delicious. There is also a popular saying among the people: "Spring leeks are fragrant, summer leeks are smelly, and autumn leeks can be exchanged for meat." We all know that leeks are the most delicious. A vegetable that is very popular among the people.
So, if you want to use leeks to make a box, what other ingredients can be added to it? In fact, if you use leeks to make a box, you can mix and match the ingredients according to your own preferences, such as fungus, eggs, shrimp, lean meat, dried shrimps, vermicelli, etc.
If your family doesn’t like to eat meat, you can use leeks with eggs and dried shrimps to make a box filled with three kinds of fresh food. Let’s share how to avoid water leakage and skin breakage when making boxes with leeks.
Leeks and three fresh vegetables box
Required ingredients: 250g flour, 150g leeks, 3 eggs, 30g dried shrimps
Required auxiliary ingredients: salt 3 grams, 1 spoon of light soy sauce, appropriate amount of oil, a little sugar
Production process:
1. First of all, no matter what pasta you make, the first step to prepare is to knead the noodles, especially The dough for making pancakes should be mixed in advance. The better the dough wakes up, the better its softness and ductility will be, and it will be less likely to break and leak when wrapping. In addition, the dough for pancakes needs to be relatively soft. When kneading, use chopsticks to stir vigorously in one direction while mixing with warm water. When there is no dry flour, start kneading the dough again. If it is not smooth after one kneading, cover it with plastic wrap for ten seconds. After a few minutes, continue kneading until smooth, cover with plastic wrap and set aside to rest.
2. Wash the leeks, control the moisture, align and smooth the roots of the leeks, cut off the roots that are difficult to wash, then cut the leeks into very fine pieces with a knife, and put them in a basin. spare.
3. Break three eggs into a bowl and stir them up with chopsticks; pour vegetable oil into the pot. When the oil is 70% hot, pour in the beaten egg liquid and quickly break it into particles. The thinner the better, fry until cooked and set aside.
4. Wait for the chopped eggs to cool and then pour them into the chopped leeks. Then wash and chop the dried shrimps and add them in too. Note: Be sure to wait until the eggs are cool before placing them, otherwise the fresh and tender leeks will become wilted or even watery when exposed to the steaming eggs that have just come out of the pan. After that, add vegetable oil, light soy sauce, and a small amount of sugar to enhance the freshness according to personal preference. MSG will not be added here because the eggs themselves contain a large amount of glutamic acid and a certain amount of sodium. When heated, the two substances will react to form glutamic acid. Sodium and sodium glutamate are the main components of MSG, which is very fresh. If MSG is added to eggs, it will destroy the original fresh taste. Add the salt to adjust the leek filling last, that is before wrapping, to prevent the leeks from being in contact with the salt for a long time and causing water to leak out.
5. The fillings are ready and the noodles are almost cooked. Move them to the chopping board. Roll into long strips, then roll into evenly sized dough pieces, roll out the dough pieces into thin edges and thick middle, and add the prepared fillings.
6. Tuck the buns like a bun, then place it on the chopping board and flatten it with the palm of your hand. No need to roll it out, just use the index fingers of both hands to press and stretch the edges. Work on both sides, and finally stretch to a certain thickness. That’s it, the embryo of a pie is ready.
7. Put the prepared box uncooked eggs into the pan and fry them until they are cooked. Take them out from the pan, put them on a flat plate, and enjoy them while they are hot. The three-fresh leek box made in this way has a thin skin and large fillings, and is fresh and delicious.
Tips:
It is best to choose narrow-leaf leeks used for making dumplings, steamed buns, boxes, etc. Such leeks are full of flavor and low in water. They are not only delicious but also easy to handle. . When preparing leek and egg filling, the chopped eggs should be cooled before mixing with the leeks. Otherwise, the fresh leeks will easily become wilted or even watery when exposed to heat. With the addition of eggs, there is no need to put MSG in the filling.
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