The practice of sharing two leek boxes, each with thin skin and no stuffing, is not enough to eat!

┄ First kind┄

A handful of leeks and a piece of tofu are matched to make a box, which is novel and simple!

[List of Ingredients] A handful of leeks, an old tofu, fungus, dumpling skin, two eggs, salt, rapeseed oil, a spoonful of salt, half a spoonful of oyster sauce and a little sesame oil.

[Production Steps]

1, first prepare a handful of leeks, clean them first, and then drain the water;

2. Prepare another piece of old tofu, crush it with a fork, beat in two eggs, add half a spoonful of salt, and then stir it evenly with chopsticks;

3. Add two spoonfuls of rapeseed oil to the pot, put the tofu in hot oil, fry for a while on low fire, then stir fry slowly until there is no water in the tofu, then take it out and let it cool for later use;

4. Cut the drained leek into powder, the smaller the better, put it in a bowl after cutting, add two spoonfuls of cooking oil and stir it to prevent the leek from coming out of the pot;

5. Then cut some soaked fungus, cut it into pieces and put it together with leeks, then add cold tofu, stir and stir, add a spoonful of salt, half a spoonful of oyster sauce and a little sesame oil, and stir well.

6. Now, take out two one-yuan dumpling wrappers, stack three of them together, press them with your palm, roll them out with a rolling pin, add a tablespoon of stuffing after rolling them out, dip the edges in water, and then fold them in half. First, pinch the edge tightly and seal it, and then gently press out the marks with a fork, and the beautiful leek jiaozi is ready.

7. Add a little more cooking oil to the pot. When the oil is hot, put it into jiaozi. Here, fry it slowly with low heat. Don't be impatient. At the same time, always turn over and avoid frying until both sides are crisp. With a little golden yellow, you can take it out to control oil;

8. The dumpling skin made in this way is very crisp, and it tastes particularly fragrant and very crisp;

You don't have to knead or wake up. When the fork is pressed and the chopsticks are turned over, the beautiful and delicious leek box is ready. And the skin is thin and the stuffing is big, which is very delicious. After tearing, it is full of stuffing. Eating leeks and tofu together is especially fragrant, simple and delicious, and novices can do it well!

┄ Second┄

This is a delicious box made of leek and fungus. It's simpler than a pot helmet, more delicious than pancakes, and not enough to eat.

[List of ingredients]

Dough: 200g flour, 2g salt, 100 ml warm water and edible oil.

Stuffing: 1 dried auricularia, leek, 1 0g edible oil, 1 spoon salt,1spoon thirteen spices, one spoon soy sauce, half a spoon oyster sauce and three eggs.

[Production Steps]

1. First, prepare 200 grams of flour, and then add 2 grams of salt to increase the gluten of flour. After mixing with chopsticks, mix the flour with 100 ml warm water, and then knead it by hand. At this time, the dough is not easy to knead. After standing for 10 minutes, you can cover it and rub it.

2. The dough is much better now. It takes about 3 minutes to knead the dough, then the dough is arranged into long strips and divided into 5 small noodles, and then the small noodles are directly kneaded into small strips;

3. Prepare a plate, brush a layer of cooking oil on the bottom, put a small dough in it, brush a layer of cooking oil on the surface, because the dough with cooking oil will be more malleable, and then cover it with plastic wrap for more than 2 hours (the longer the proofing time, the better the extensibility of noodles). If you want to put it in the refrigerator for one night, it is ok to get up the next morning and do it directly;

4. Now prepare the stuffing. Add 1 to the pot, cover the dried fungus and a bowl of water, and cook over medium heat until the fungus is completely soaked. In this way, you can not only soak the fungus, but also cook the fungus and take it out and clean it after cooking. You can wash it several times, squeeze out the water after washing, then cut it into pieces on the chopping board and put it in a big bowl.

5. Prepare another handful of Chinese chives, remove the white roots, then cut the leaves of Chinese chives into powder, put them into a bowl, add 1 0g of cooking oil to prevent the Chinese chives from coming out, and then add 1 spoon of salt, 1 spoon of thirteen spices,1spoon of soy sauce and half a spoon of oyster sauce after stirring evenly.

6. Prepare another bowl, beat in 3 eggs, stir them up with chopsticks, add a little more cooking oil after the pot is hot, pour in the egg liquid after the oil is hot, stir them into chicken rice grains with chopsticks, and then take them out of the pot to cool. After the eggs are cooled, pour them into a large bowl filled with leeks. After stirring evenly, the filling is ready;

7. Take out the awake noodles, which are very malleable at this time. Pour the excess oil on the chopping block and wipe it evenly. Then take out the dough and put it on the chopping block, gently press it with your hand, and then roll it into a cow tongue with a rolling pin, as thin as possible without breaking it.

8. Then put the filling in the middle of the dough, fold it in half on both sides, then close your mouth, pinch it in the middle and on both sides, then roll it up from one side, roll it into a cake like this, and then press it gently.

9. Preheat the electric baking pan, brush a layer of cooking oil, add bread, or gently press it with your hands, brush a layer of cooking oil on the surface, start to set on one side with a small fire, and then turn it over until both sides are golden. Like this, it means that the bread is ripe and can be eaten out of the pot;

The leek box made in this way is really thin and full of stuffing. You can see the stuffing inside from the outside and feel that it is ready. It looks particularly appetizing and tastes fragrant outside and soft inside. When you eat it, it is full of stuffing. After adding auricularia auricula, it tastes crisp, nutritious and delicious