Leek box and the correct method of pasta steps are as follows:

Materials to prepare: two bowls of flour, hot water, cold water, salt, a spoon of corn oil and so on.

1, flour into a large bowl, add salt and mix well, in the center divided into two halves.

2: Add boiling water to one half (water temperature about 65℃~100℃), and stir with chopsticks while drizzling the water to mix half of the flour into flakes. Next, pour cold water into the other half, and stir with chopsticks while pouring water, stirring the flour in this half into flocculent shape as well. Stir the two water-tempered flours together and stir well.

3. Add the corn oil, knead the dough, and cover with plastic wrap to rise for 20 minutes or more.

4: Divide the dough into almost equal portions and roll out to a slightly thicker center and thinner sides, as round as possible.

Note:

1, the flour should be used in the gluten flour, gluten flour contains more protein, used to do the skin soft in the toughness, will not stick to the teeth. Low gluten flour in the protein content is low, do the pie crust because the surface is not gluten will be soft and sticky teeth. If the flour bag is not specifically labeled "high gluten" or "low gluten" is gluten flour, labeled "dumpling flour" "steamed bread flour The same can be said for the ones labeled "dumpling flour", "steamed bread flour" and so on.

2, mixing stuffing to make the leeks do not water, be sure to mix the first oil, and then add salt and other seasonings. The oil can form a film of oil on the outside of the leeks, which can prevent the salt from killing the leeks out of the water, and will not destroy the fresh taste of the leeks.

3, beat the egg liquid add cooking wine can be deodorized to refresh, add 1 tablespoon of warm water, scrambled eggs more fluffy.