How to make a vegetable box with thin and crispy skin and rich stuffing? Vegetable box is a special food in northern China. Generally, it is made of wheat flour and jiaozi, which contains vegetable stuffing or dumpling stuffing, or is nutritious and baked. I always wanted to make a cooking box before, and I was always worried that the dough was not thin enough. After making it, I found that the dish box is so simple, 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. Its surface is delicious and crisp.

In the vegetable box, besides Artemisia selengensis, vegetables and amaranth can also be used, and other foods can also be matched at will. Vegetable box, let's talk about kneading noodles, some friends use cold water; Some friends also use boiled water, one is cold dough, 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 rich in colorful nutrition. Even my husband, at first, said that he only ate rice and didn't eat vegetable boxes. He was also very greedy and said that he would eat one after eating. The vegetable box was originally so simple and meticulous. Thanks for your support. In the shepherd's purse box, there are 300 grams of flour flour, 150 grams of boiling water of about 50 degrees, 500 grams of chrysanthemum morifolium, 2 raw eggs, 2 sausages, proper amount of salt and vegetable oil.

Step 1: Mix the dough with boiling water, and mix it into flour wadding at the same time, and see what the water flow is, which can be increased or decreased according to the intake of wheat flour. If you like soft and cooked food, you can scald some wheat flour with appropriate boiling water (about 80 degrees) and then finish it with cold water.

The second step is to proof 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 cleaning the chrysanthemum, soak it in water, pick it up, cool it, squeeze it dry and chop it, add scrambled eggs, add diced sausage, salt and vegetable oil and mix.

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

Step 5: Wash 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 become hard, the water in the dough will not be lost, the water will be dry, and the surface of the soup will be crisp without affecting the taste.