Chive box

Making ingredients: flour, chives, eggs, dried shrimps, chopped green onions, salt, chicken essence, monosodium glutamate, thirteen spices, soy sauce, cooking oil

Making Steps

1. First, knead the noodles. The leek box we are making today requires a harder dough, so just use cold water to knead the noodles. The noodles kneaded with cold water will be harder. , in the same way, you need to let the reconciled noodles rise for a while, and cover the reconciled noodles with plastic wrap to speed up the rising of the noodles.

2. The next step is to process the leeks. Choose tender leeks and wash them clean. There will be a lot of water droplets on the washed leeks, so it is best to put the leeks in a draining place after washing them. In the basin, the water on the leeks will be controlled cleanly. After the leeks are dried, the stuffing made will not have too much water. Cut the dried leeks into fine pieces.

3. Then beat two eggs and beat them into pieces. Just put less salt in the eggs, not too much, so that the eggs are not too bland.

4. Put some cooking oil in the pot, and when the oil is hot, add the eggs. Be careful not to overcook the eggs. Stir them constantly. Place the scrambled eggs on the chopping board and chop them with a knife. Try to chop the eggs as finely as possible because they need to be wrapped in the noodles. A little more can be broken to allow the filling to be filled. Be even.

5. Put the scrambled eggs inside the leeks, add the dried shrimps, add the chopped green onions, then add salt, chicken essence, monosodium glutamate and thirteen spices. Add a little soy sauce, stir evenly, and then add a little cooking oil. At this time, you can smell how fragrant the filling is.

6. Roll the proofed noodles into a long strip, and then tear the noodles into small pieces. The size of the small pieces is suitable, not too big or too small. Use a rolling pin to roll out the dough and make it thinner. Thinner dough is easier to cook, because the fillings in the leek box are easier to cook, and the egg custard is added after it is cooked. The leeks only need to be roasted for a while to be cooked, so roll out the dough thinly to make it easier to cook, so that the dough and fillings will be cooked together.

7. Place the filling on the dough, fold the dough in half to form a large dumpling shape, and press the edges with your hands. Then use a knife to cut off the dough on the edge.

8. Put cooking oil in the electric baking pan. After the oil is hot, place the leek box on the electric baking pan. Bake both sides of the leek box until golden, and then you can eat it. It tastes crispy, delicious and full of fragrance. If you like it, come and try it!

Tips

1. The dough should be harder and not easy to break when rolling out the dough. If the dough is broken, the filling inside will flow out, which will not only affect the dough. The taste will also affect the appearance of this leek box.

2. When baking, be careful not to burn the leek box.

3. It is best to make the dosage smaller, so it will be more convenient to eat!