There is a saying that leeks are "fragrant in spring, stink in summer", and the leeks in spring, especially the leeks left by the flowers that bloomed in the previous autumn, are rare and fresh, and in the summer, the leeks are not as good as the grass, the taste is greatly discounted, and naturally no one cares, so every spring, the leeks are arranged on the table, which is a spring gift to the taste buds.
By love to eat fruit love to cook small mushrooms
<h2>Royalties</h2>
cheek:
Medium gluten flour 300 g
Salt 2 g
Hot water 105 g
Cold water 105 g
Cooking oil 10 g
Filling:
Leeks 250 g
3 eggs
Vermicelli 50 g
Cooking oil to taste
1 tsp of five-spice powder
1 medium scoop of oyster sauce
1 medium scoop of sesame oil
Salt to taste
<h2>Practice steps</h2>
1, leeks in advance washed to dry water, vermicelli with hot water soaked soft, dry water for later, eggs scattered for later
2: Add salt to the flour and stir evenly, half with boiling water and noodles, half with cold water and noodles, stir while pouring
3. Stir into a flocculent form
4: Knead into a ball and add cooking oil
5: Continue kneading, knead into a smooth dough, cover and relax for a while
6: Finely chop the leeks
7, cut the leeks into the pot, add the appropriate amount of cooking oil, gently stir evenly, so that each leek leaf is wrapped in oil, so that the leeks are not easy to water, at this time must not put salt Oh
8: Heat the oil in a hot pan, and pour in the egg mixture after the oil is hot
9, while frying with chopsticks to stir, too large pieces can be used to poke and crush, stir-fry after turning off the heat, let cool and set aside
10, add chopped vermicelli, put cold eggs, add seasoning, and finally put salt, according to their own taste, a small amount of salt added many times to taste
11, loose dough do not need to be kneaded, sprinkle a little flour on the board to prevent stickiness, directly knead into long strips, divided into equal size of the dough
12: Dip the dough in flour, flatten it, and roll out a round dough with a rolling stick, which is about as thick as the skin of the dumplings
13: Add an appropriate amount of filling to the side of the dough
14, the other side is folded over, wrapped in the filling, and finally leave a small mouth, gently pat flat, exclude the air inside, and finally seal, the edge must be pressed tightly, you can use the edge of the bowl, roll up a circle
15: Pour a little oil into the hot pan, add the leek box after the oil is hot, turn to medium-low heat and fry, apply oil to the surface, prevent drying, cover the lid, one side for about two minutes
16: Turn over, cover and fry for about 2 minutes
17: Stand up and fry for another minute
18, plate to eat, super delicious leek box, thin skin filling, crispy skin, delicious filling, can eat several at a time
<h2>Tips</h2>
Leeks must be washed in advance, dry the water must be pinched tightly on the side, to prevent cracking when frying The water absorption of each flour is not the same, the noodles are more water, the water is more noodles, and it must be added in small quantities and many times
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