Leek box fermented noodles can be, dead noodles can also be, but the texture of the two is not the same, and the noodle is also a good idea.

Dying leek box is not to use baking powder, but do not just use room temperature water and noodles, to half boiling water, half cool water and noodles, so that and out of the noodle is particularly soft. Hairdressing should be one night in advance to the surface and on the surface, with baking powder and noodles, the surface and not too hard, than to do buns of the surface to be slightly softer.

These two methods of making leek box, the texture is different, hairy leek box, skin soft, dead leek box, skin is very soft and smooth, there is a little sticky texture, you can choose to use according to their own tastes with which one of the way and the noodles.

Do leek box skills

1, leeks must be washed after the water control dry, and then only for chopping, it is recommended to wash and dry 2 ~ 3 hours in advance.

2, leeks heat will continue to water, so the oil must be more, as much as possible so that leeks can be wrapped in oil, leeks out of the soup will not come out too much.

3, the dose of small dough pinch portion should not be too small, otherwise it is difficult to wrap the closure, mainly depends on how big to do.

4, frying leek box, such as the phenomenon of chipping, it shows that the filling moisture content is large, water vapor evaporation when the crust is open, although it does not affect the taste but affect the appearance, so why leeks can not contain water, can not be fried or blanched, the water is more unable to close dry