Leek is a common ingredient on people's table. It is drought-resistant and heat-resistant, has strong vitality and spicy taste, and also has many functions such as invigorating stomach, refreshing mind, tonifying kidney and strengthening yang. The cooking methods of leek are simple and varied, and the collocation with eggs is the most classic dish. Leek omelet and leek omelet are classic dishes that every household will have. In North China and Northeast China, leek boxes are particularly popular home-cooked snacks. Today, Bian Xiao will introduce the most authentic leek box. After reading the following introduction, learn at home quickly!
The first step in making leek boxes is to prepare fillings. Of course, the protagonist is leek. Wash fresh leeks, remove foreign leaves, drain water and chop them for later use.
Step two, fry eggs. Add a little salt to the eggs, stir-fry them evenly, and then fry them in the oil pan until cooked. In this process, the eggs are ground into fine pieces.
Step 3: Pour the leeks and eggs into a bowl, add a proper amount of dried seaweed, pour sesame oil, and fully stir the stuffing.
The fourth step is the key step of making dough. First of all, you need to add a proper amount of warm water to the prepared flour, stir it evenly while adding water, then add a little cold water, knead it into dough, cover it with plastic wrap and let it ferment naturally for more than half an hour.
Step five, 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 lot of water in the leek), then add the stuffing to the dough and wrap it in a lace leek box.
Finally, it is fried in a pot. Add oil to the pan, heat it, put it in a wrapped leek box, fry it until golden, and turn it over. At the same time, add a little water and simmer for 2~3 minutes until it is completely cooked. This is a delicious automatic quick leek box.
Zhou Jun reminded me that because leek is easy to get into water when it meets salt, the stuffing with excessive moisture is not easy to pinch in the packaging stage. Therefore, in the production process, we should pay special attention to the timing of seasoning with salt, not too early, so as to ensure that the packaged leek box can be fully formed. This also requires everyone to reasonably arrange the order and procedure of processing stuffing and dough. Experience is the mother of wisdom. If you want to make a delicious leek box, try it yourself after reading Bian Xiao Raiders!