Both leavened and scalded noodles can be used for deep-fried vegetable boxes. The dough is made by adding an appropriate amount of baking powder in the process of mixing, so that the dough forms a porous expansion state under the action of yeast, and the finished product is soft and porous, suitable for making steamed bread and other foods. Half hot noodle is a part of the water boiled and poured into the flour and stirred into a ball, and then add room temperature water and stir, so that both maintain the softness of the hot noodle and retain the ductility of the dead noodle, commonly used to make a variety of cakes and fried foods, such as leek boxes. For deep-fried leek boxes, it is generally recommended to use a half scalded dough, as this allows the crust to be both soft and crispy, while retaining a certain degree of elasticity and toughness. If you want the dough to be more chewy and elastic, you can choose semi hot dough. The leek box crust made from leavened dough will be more flavorful, soft, digestible and absorbable, and the leavened dough of the same size will appear to be a little larger. In summary, the fried vegetable box can choose to use hairy or half hot dough, depending on personal preference for taste and texture.