1. Eating leeks is good for your health. The autumn leeks become very tender. Wash the leek stuffing to control the moisture, chop it directly, it is delicious, don’t rub it with salt, remember. Leek has a high moisture content, and if it is overheated, it will lose its delicious flavor.
2. Fermentation takes between 90 minutes and 120 minutes. The fermented noodles already have many honeycombs. Pour on the top of the chopping board, sprinkle with baking soda and knead the dough, knead the dough, buckle the basin, seal, moisturize and relax for about 10 minutes. After kneading the dough, moisturize and relax for 10 minutes.
3. After kneading the dough, moisturize and relax for 10 minutes. The crust of the box is still to be rolled thin on the four sides, and a little thicker in the middle, so that the crust will not be exposed when you pull the crust when you wrap it.
4. When eating leek at home, you must remove the old leaves and rotten leaves. Generally, the street shops just fall off the dirt, wash it, and then pack the stuffing. The leeks are chopped directly, and then mixed with vegetable oil. Do not put salt. The salt is the last. Put it when you pack it. Otherwise, the salt will pickle out the moisture of the leeks and the leeks will not be delicious.
5. When eating leek at home, you must remove the old leaves and rotten leaves. Generally, the street shops just fall off the dirt, wash it, and then pack the stuffing. The leeks are chopped directly, and then mixed with vegetable oil. Do not put salt. The salt is the last. Put it when you pack it. Otherwise, the salt will pickle out the moisture of the leeks and the leeks will not be delicious.
6. Pinch out the pattern to look beautiful, knead it first, and then pinch the pattern, so that it won’t show up.
7. Bake the box with a small fire, put more oil, put the box in the pot, press the thick belly of the box with your hand, it will not break if you press it, and the box is ready to be burned, turn it over, add a little bit at this time Put the water in the pot, and then cover the pot with a low heat. Simmer it in this way for 2, 3 minutes.
Tips:Fresh and green leeks are better. There are fewer yellow leaves at the end, light green leaves, and no water loss at the roots. Leeks that can be pinched by hands are fresher. The darker the leaves, the older the leeks, and the taste is the same as grass.
