Spring Roll Version Leek Box

Spring Roll Version Leek Box

by Not being a fairy for many years

4.6 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Note: The leek filling is used to make the filling for the spring roll version and the regular version of the leek box.
Then the crust is made with spring cakes, so I won't repeat it, just skip the process. "

Ingredients

Spring Roll Version Leek Box

1. The first slice of leeks is easy to identify. There are dry leaves last year, but the second time there is no such thing.

Spring Roll Version Leek Box recipe

2. Pick and wash, cut off the roots, and use only the leaves.

Spring Roll Version Leek Box recipe

3. Cut into fine pieces, add peanut oil and stir well, so that the water does not run off, and the resulting box soup is plump.

Spring Roll Version Leek Box recipe

4. Put the shrimp skins.

Spring Roll Version Leek Box recipe

5. Brush the pan with oil.

Spring Roll Version Leek Box recipe

6. Pour in the egg mixture and scatter it with chopsticks.

Spring Roll Version Leek Box recipe

7. Cut into egg pieces.

Spring Roll Version Leek Box recipe

8. Pour into the leeks, add salt, light soy sauce, and chicken essence.

Spring Roll Version Leek Box recipe

9. Stir well.

Spring Roll Version Leek Box recipe

10. The steamed spring cakes are filled with fillings and look like Yuncheng spring rolls. Operate with both hands, some steps are not taken.

Spring Roll Version Leek Box recipe

11. Place in a non-stick pan and fry slowly over medium and low heat.

Spring Roll Version Leek Box recipe

12. Fry it with golden brown on several sides.

Spring Roll Version Leek Box recipe

13. Lay out.

Spring Roll Version Leek Box recipe

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