Leek Box
1.
First of all, we need to prepare all the ingredients for making the leek box. I prefer hot noodles to make the leek box. So today we will use boiling water to make the noodles. First, pour 400g of flour into the inner pot of the rice cooker, and slowly pour 220ml of boiling water into it. Add water and use chopsticks to quickly stir it into a dough shape, cool it slightly, knead it into a smooth dough, put it in the rice cooker and cover it for 20 minutes; pick the leeks, rinse, drain the water; beat 4 eggs into a bowl In the middle, use chopsticks to beat until the egg white and egg liquid are completely fused, and there is a layer of fine foam on the surface of the egg liquid; the shrimp skin is cleaned and set aside.
2.
Heat in a pan on medium heat until palms are hot. Pour 15ml of peanut oil. When the oil is hot, pour in the egg liquid. Shake the pan to quickly expand and solidify the egg liquid. After the eggs are swelled and set, use chopsticks to quickly stir them up, so that the fried eggs are not only tender but also need not be cut.
3.
Chop the drained leeks and put them in a cooking bowl. Add the fried eggs and clean shrimp skin; sprinkle a small amount of flour on the chopping board, take out the good dough and knead it evenly.
4.
Add 10ml of sesame oil and 2g of salt to the filling, stir well and set aside.
5.
Grab the kneaded dough into a dough of uniform size by hand. After rounding, take a dough and use a rolling pin to roll it into a round dough. The shape is similar to the dumpling wrapper, but it’s just a little bigger than the dumpling wrapper. Roll it out as thin as possible. point.
6.
Put the rolled dough into the palm of your hand, use a spoon to put a sufficient amount of filling, fold the two sides in half, first pinch a circle like a dumpling, and then pinch a small fold from the lower right corner, and press it tightly with your thumb. Then pinch another pleat in the pressed position and then pinch it tightly. Overlapping the first pleat, squeeze all the pleats in sequence, and a circle of delicate lace comes out. Pay attention to the size of the pleats and try to be even.
7.
Heat the pan on medium heat until the palm is hot, pour 5ml of peanut oil, put the wrapped leek box into the pan after the oil is hot, change to medium-low heat, turn one side until golden brown, turn the other side, and both sides will be golden. . Because the pasta is hot, it is close to maturity, and the filling is easier to cook, so it can be baked quickly.
8.
The large and delicious leek box with thin skin filling is ready, and you must eat it while it is hot.
Tips:
1. The hot noodles are softer than the cold water and dead noodles, so it is recommended to use hot noodles.
2. I often hear complaints from friends about the sticky bowl of noodles. I recommend that you try the rice cooker liner. It is super easy to use and not sticky at all. After the noodles are made, you can put the noodles in the rice cooker and cover the lid, which is very convenient.
3. When the leeks are cut, the roots will enter some soil, which is not easy to clean. It is recommended that the roots be cut off after the leeks are picked and then cleaned.
4. After washing the leeks, you must control the water. If you are worried about the water coming out of the leeks, don't add salt first, and stir with salt when you roll out the dough and prepare the bag; you can also mix the leeks with peanut oil first to prevent the oil from coming out.
5. Fillings can be added according to your own preferences. Sometimes I add some fans and black fungus to make the taste better!
