The most delicious food "leek box" is hidden here.

Chinese chives are common ingredients on people's dining tables. Chinese chives are drought-resistant and heat-resistant, have strong vitality and spicy taste, and also have many functions of invigorating stomach, refreshing, tonifying kidney and strengthening yang. The methods of cooking leek are simple and varied, and the collocation with eggs is the most classic dish. The leek egg cake and leek egg spring rolls are the classic dishes that every household will have. In North China and Northeast China, leek boxes are particularly popular home-cooked snacks. Today, Xiaobian will introduce the most authentic leek box. After reading the following introduction, learn at home quickly!

The first step in making the leek box is to prepare the stuffing. Of course, the leading role, leek, comes first. Wash the fresh leek, remove the miscellaneous leaves, drain the water and chop it up for later use.

the second step is to fry the eggs. Add a little salt to the eggs, stir well and stir well, then put them in an oil pan and fry until cooked. In the process, grind the eggs to make them into fine pieces.

the third step is to pour leeks and eggs into a bowl, then add a proper amount of dried seaweed, pour sesame oil on it, and fully stir the stuffing.

The fourth step is the key step of making dough. First, you need to add a proper amount of warm water to the prepared flour, stir the flour evenly while adding water, then add a little cold water, knead the dough, cover it with plastic wrap and let it ferment naturally for more than half an hour.

In the fifth step, you can wrap the paper box. Divide the awakened dough into several equal parts and roll it into round pieces for later use. At this time, it is necessary to add a proper amount of salt to the stuffing (adding salt too early will lead to a large amount of water in the leek), and then add the stuffing to the dough and wrap it into a lace leek box.

finally, it's frying in the pan. Add oil to the pan, heat it, put it in the wrapped leek box, fry it until it is golden, then turn it over. At the same time, add a little water and simmer it for 2~3 minutes until it is completely cooked, and then take off the pan. This is a delicious Aauto Quicker leek box.

Zhou Jun reminded me that because leeks are prone to water when exposed to salt, it is not easy to pinch the stuffing with excessive water in the packaging stage. Therefore, it is necessary to properly handle the timing of seasoning with salt in the production process, not too early, so as to ensure that the packaged leek box can be fully formed. This also requires everyone to reasonably arrange the sequence and procedures for handling stuffing and dough. Practice makes true knowledge. If you want to make a delicious leek box, try it yourself after reading Xiaobian's raiders!