How to make a vegetable box with thin and crisp skin and delicious and rich stuffing? Vegetable box is a special food in northern China. Generally, it is made of wheat flour and jiaozi, which contains stuffing of vegetables or dumplings, as well as nutrition and baking. I always wanted to make a lunch box before, and I was always worried that the dough was not thin enough. After making it, I found that the vegetable box is as simple as that, with thin skin and big stuffing, and it will not harden when it is cooled. Super delicious, there are no raw pork, vegetables, fruits, raw eggs and sausages in it. On the surface, it's delicious and crisp.

In the vegetable box, besides Artemisia selengensis, vegetables and amaranth can also be used, and other foods can be matched at will. Dish box, besides kneading noodles, some friends use cold water; Some friends also use boiled water, one is cold dough and the other is hot dough. A dish box made of hot dough will be softer. The bigger the hot flour, the softer the finished product will be.

I use warm boiled water, and the temperature is about 50 degrees between cold water and boiled water. The dough made by that method is very delicious, crispy and full of colorful nutrition. Even my husband, at first, said that he only ate rice and didn't eat food boxes. He was greedy and said that he would have another one after eating. The vegetable box is so simple and meticulous. Thanks for your support. Shepherd's purse box contains 300g flour, 150g boiled water with a temperature of about 50 degrees, 500g Chrysanthemum morifolium, 2 raw eggs, 2 sausages, proper amount of salt and vegetable oil.

Step 1: Stir the dough with boiling water, while stirring it into flour wadding. Depending on the water flow, it can be increased or decreased according to the intake of wheat flour. If you like to eat soft and cooked, you can scald some wheat flour with appropriate boiling water (about 80 degrees) and rinse it with cold water.

Step 2: Wake the dough, cover it and let it stand for 30 minutes. This can promote the production of water gluten in dough. Dough rolls thin easily.

Step 3: Mix the following fillings. After washing Chrysanthemum morifolium, soak it in water, pick it up, then let it cool, squeeze it dry and chop it up, add scrambled eggs, add diced sausage, salt and vegetable oil and mix well.

Half an hour after the fourth step, knead the dough again, divide the flour, oil it, cover it, and wake up again 15 minutes. Take a noodle, roll it out, put it into a suitable filling, fold it up and wrap it with a plug, which is more convenient and beautiful. After waking up, the dough is easy to roll thin, grease and prevent sticking, and it also prevents the dough from drying and keeps the dough from losing water.

Step 5: Rinse the electric baking pan with oil, and simmer for three and a half minutes. When baking, a small amount of cold water can be added, so that the baked vegetable box will not harden, the water in the dough will not be lost, the water will be dry, and the crisp surface of the soup will not affect the taste.