Many people like to eat leek boxes very much, not only because of its interesting shape, but also because of its crispy and delicious texture. The ample leek filling and the fried and golden outer skin make your mouth full of flavor when you bite it. However, many friends don't know how to make it, or they don't master the skills well, so it doesn't taste good, it doesn't have that crispiness, and it tastes very unsatisfactory. Today, Brother Xiao Hai will share with you how to make leek boxes. The skin is not broken and the filling is not exposed. It is tender and delicious. This way to satisfy your craving for leek boxes, one bite will make your mouth full of crispy food, and several plates of it will not be enough for your family. The skin tastes crunchy and tough, so you won't feel tired after eating it.
I remember that Xiao Yanzi and Zhao Wei made a leek box in "Chinese Restaurant". The scene was simply a beautiful woman paired with delicious food. Various fresh ingredients including leeks, eggs, vermicelli, and dried shrimps were minced and mixed together. It made me drool. Leek boxes are a popular gourmet snack in my country. The skin is brown and crispy, and the filling is filled with fragrant chives. It is simple to make and is loved by everyone. There is also a large amount of dietary fiber in leeks. Regular consumption can moisten the intestines and relieve constipation, nourish the kidneys and help yang.
Leek box
Prepare ingredients:
An appropriate amount of ordinary all-purpose flour, an appropriate amount of leeks and eggs, an appropriate amount of shrimp skin and fungus, an appropriate amount of salt and chicken essence, peanut oil , a little sesame oil.
Steps:
1. Mix the noodles. After waking up for 20 minutes, knead them into small portions. The size should suit your preference and your own pot, like a bun. Roll out the skin like a steamed bun.
2. Make the vegetable filling: first add an appropriate amount of peanut oil to the frying pan and heat the eggs, then chop the eggs and set aside; chop the leeks and fungus and set aside; then add the leeks, fungus and dried shrimps to the eggs. Add salt and chicken essence to taste. When the saltiness is right, add a little sesame oil and mix well to enhance the aroma.
3. Take a piece of rolled dough and wrap it with vegetable filling. Put as much filling as possible to cover it as much as possible. Fold it in half and pinch it.
4. Knead the lace, firstly to look good, and secondly, it will be firmer and less likely to reveal the filling.
5. Then continue to wrap, just enough for one pot.
6. Add a little peanut oil into the pan and heat it to 4-50%, then put the wrapped box into the pan.
7. Cover the pot and reduce the heat to medium-low.
8. Fry one side until golden brown, then flip and fry the other side.
9. The golden and crispy leek box is out of the pot.
Tips
1. If you can’t finish it, you can store it in the refrigerator. It is best to eat it within two weeks. The leek filling should not be stored for too long. The skin of the box will be broken if frozen for a long time, so it should be eaten as soon as possible.
2. There is no need to defrost when eating, just fry it in the pan.