Leeks are a common and common vegetable, but also a versatile ingredient. When it comes to the best combination of it and pasta, it is the leek box. Leek box is a traditional noodle snack in the north, as long as you love to eat pasta, and do not hate leeks, for leek boxes naturally love.
Although the leek box method is not difficult, but different filling combinations, different dough production, the taste of the finished product is still very different. My family loves leek boxes, so I've made it countless times. Share my approach to everyone, so that the leek box cake crust is soft and tendonous, and the skin will not be broken during the baking process. Fresh and juicy, with a bowl of millet porridge, not to mention the flavor.
【Ingredients】250 grams of flour, 2 grams of yeast, leeks, eggs, fungus, vermicelli, salt, chicken essence
【Specific method】
Add about 2 grams of yeast to 1,140 ml of warm water and stir to melt, then pour about 250 grams of flour and stir into a dough, then knead into a smooth dough. After sealing, put it aside to wake up, the specific time depends on the state of the dough, half of the noodles are good, do not need to wake up completely.
2. Beat the eggs into a bowl and stir well. Heat the pan with cold oil, pour the egg liquid into the pot, turn on the heat, quickly stir-fry with chopsticks, and fry the eggs and fry them. Set aside to cool and set aside.
3, wash and dry the leeks in advance. Then chop, add a little cooking oil and stir well, the cooking oil wrapped on the surface of the leeks, can reduce the leek water.
4, Fungus and vermicelli foam in advance, wash and chop all.
5. Pour the chopped fungus and vermicelli, as well as the cold and cold egg crushed into the leek filling. Then add the right amount of salt, an appropriate amount of cooking oil, a little chicken essence to taste, mix well, and the leek egg filling will be adjusted.
6, at this time, look at the bottom of the group, the state of half hair can be. Move the dough over a panel, roll into long strips and cut into small, evenly sized pieces. Then knead the small agents separately to smooth them.
7, Roll out the small agent into a round cake that is thicker than the skin of the dumplings, and then spread the leek egg filling on the half side of the cake.
8, fold the side without filling in half, wrap the filling, and then press the seal tightly.
9, in order to avoid the sealing place is not tight enough, you can pinch a circle of lace along the periphery. Because it is a dough, the taste is relatively soft, and the lace part does not affect the taste of the dough at all.
10, heat the pan with oil, put the wrapped leek box into the pot and burn on medium heat. Compared to pans, the pan can be heated up and down together, so the speed of baking is faster, the filling is better preserved, and the taste of the cake will be better.
Bake until golden on the surface and remove from the pan. It can be eaten when it is slightly cold. The thin crust, full of filling, is full of fresh flavor, soft and delicious.
Leek box making tips
1, the crust of the leek box can be made with semi-hot noodles, or it can be made with half-hair noodles, and the leek boxes made of these two kinds of dough taste better. Especially the half-haired noodles, soft and stiff, suitable for all ages.
2, leek egg filling, seasoning as simple as possible, salt, cooking oil, a little chicken essence, these three can be.
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