50 grams of leek

Medium gluten flour150g

30 grams of meat stuffing

20 grams of vermicelli

An egg

A handful of shrimp

4 grams of salt

45 grams of boiling water

45 grams of cold water

The practice of leek box

Add boiling water to the flour and stir until no water can be seen, then add cold water and knead well. This is slightly different from scallion cake. The skin of scallion cake is softer and softer. Because the scallion cake is baked separately, and there is a lot of water in the stuffing of the leek box itself. So don't get too wet. Then cover and wake up for 30 minutes.

After breaking the eggs, stir them into granules. Take out for standby

Stir-fry the shrimp skin with the remaining oil at the bottom of the pot, and take it out for later use.

Soak the vermicelli in warm water until it becomes soft.

Wash leeks and chop them.

A little meat stuffing, (use the extra meat stuffing from the carrot pie before, or directly use the ready-made meat stuffing)

Chop fine vermicelli

Mix all the materials and add salt.

Stir well and set aside.

After the dough is proofed, knead it evenly.

Divide into six parts

Pick up one of them and roll it up.

Packing filler

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Make some flowers.

Put some oil in the pot first, and then put the leek box in. Wrap it first, then put it in. Wrap it in the back and put it in the back. Bake until golden brown on both sides.