Warm Taste: Leek Box
1.
Put the flour in a basin, slowly pour boiling water into half of the flour, use chopsticks to quickly stir it into a noodle shape, then slowly pour the room temperature water into the other half of the flour, stir with chopsticks to form a noodle shape. The flour is mixed and kneaded continuously to form a dough. Proof for 40 minutes
2.
Wash the leeks, cut into the end, set aside
3.
Beat the prepared eggs into a bowl and stir well. Heat oil in the pot, put the egg liquid on a low fire, stir fry with chopsticks in a fast manner until it is 8 minutes cooked and turn off the fire, so that you can directly fry the eggs into pieces and ensure that the eggs are soft and tender
4.
Boil the vermicelli in boiling water for 3 minutes, remove it, and cut into the end. Put minced leeks, minced eggs and minced vermicelli into the pot, ready to make fillings
5.
Put the light soy sauce, salt, five-spice powder and beef powder in a basin, and mix the ingredients and seasonings thoroughly.
6.
Knead the proofed dough until the surface is smooth, knead into long strips and cut into about 25 grams each of the dough. Use a rolling pin to roll the dough into a thick crust on both sides, and wrap it in the filling. I have made two different shapes of leek boxes here, one is a regular fan shape, the other is a lace shape
7.
Heat oil in a low heat in a pan, put the wrapped leek boxes into the pan one by one, and fry until one side is set
8.
Turn the box of leeks over, continue to fry until the shape is set, add a small amount of water, cover the pot and simmer
9.
Simmer until the water dries, turn it over, fry both sides golden and crisp, then serve out the pan.
10.
A fragrant leek box is ready!
Tips:
1. The kneading method used in this leek box is the blanching method, so that the reconciled gluten is moderate, which can help shape the leek box and prevent the noodles from being too soft and causing looseness.
2. The purpose of putting the filling into the vermicelli is to increase the viscosity, so that the filling is not loose, and at the same time improve the overall taste and make the filling more soft and waxy
3. After the filling is finished, it is necessary to wrap the filling into a box as soon as possible with the dough to avoid the damage of the leek outlet or the difficult bonding at the interface.
4. The secret of the delicious leek box is that in the process of frying the leek box, you need to add an appropriate amount of water for braising. The purpose of adding water is to make the noodles fully cooked and chewy, with moderate hardness
5. In the process of baking the leek box, be sure to fry it on a low fire to avoid battering the pan or the dough is too hard
