This is the correct way to do the leek box, the crust is not dry or hard after being cooled, and the bite is really fragrant
After the spring, the weather began to gradually warm up, at this time the most delicious vegetables are not leeks, especially the first stubble of leeks, fresh and tender, far away can smell the smell of leeks, worthy of being called the spring "first fresh". In fact, the favorite place of leeks is not only because of its aromatic smell, its nutrition is also very rich, containing a variety of vitamins, especially vitamin A, vitamin C, the content is extremely high.
In addition, it also contains dietary fiber, protein, calcium, phosphorus, iron, volatile oils and other nutrients. Leeks are also very cheap, only 2 yuan a pound, which is much more cost-effective than eating other vegetables. In addition, leeks can not only be made into delicious, it also has a bactericidal effect, and early spring is the time of the seasons, often eating some leeks can enhance physical fitness. My family is full of leek control, every three or five will buy a handful of leeks back, today finally wrapped a leek box for my husband, this guy has been thinking about the leek box for several days.
It is not difficult to pack leek boxes, and adding some eggs can be more delicious and delicious, but many people wrap leek boxes after they are cold and become hard, and the taste will be much worse. So what good way can you make the leek box feel particularly soft without drying or hard? In fact, the trick depends on whether you have done the key step correctly. Well, without further ado, let's take a look at the farmhouse's authentic leek box recipe! The flavor is delicious and guaranteed to allow you to eat several more pieces in one breath. If you like leek boxes, come and try it!
Leek box
Ingredients: 500g leeks, 2 eggs, 3 tbsp shrimp skin, salt to taste, 1 tsp chicken essence, 1 tsp pepper
method:
1. Prepare the required ingredients such as leeks, eggs, shrimp skin, salt, etc., and the shrimp skin can also be left alone.
2, flour first add 3 grams of salt mixed and stir evenly, so that you can increase the gluten, and then add 100 grams of boiling water to blanch the noodles, use chopsticks to stir into a flocculent, and then pour in the appropriate amount of cold water to continue stirring, and then knead into a dough, cover with a damp cloth for 10 minutes, knead again into a smooth dough, continue to wake up for 20 minutes.
The dough wrapped leek box will not harden even if it is cooled, which is a key step in the softness of the leek box.
3, leeks washed do not immediately make a box, should first air dry the water on the leaves, and then cut into small particles into a basin.
4: Whisk the egg into a bowl and stir well, heat the pan, pour in the egg liquid, pick up the pot and shake it well until the egg liquid becomes a thin egg pie crust, then take it out and let it cool and chop for later.
5: Roll the dough directly into long strips and cut into 60g pieces.
Press flat and roll out into a large dumpling skin with a thin edge and a thick center.
6, put the leeks into a large bowl first, pour the cooking oil and stir well, first lock the water and do not rush to put the oil. When it comes to the leek box, add the egg, salt, pepper, egg skin, mix well and wrap.
7: Spread out the dumpling skin with an appropriate amount of leek filling.
The two sides are closed, the edges are compacted and kneaded, and if you like, you can also press out beautiful lace.
8, pan preheat, rub a little oil, heat after putting in the leek box, burn one side over and then burn the other side, burn until both sides of the golden brown can be eaten, while hot to eat the best.
The leek box made by kneading the dough in this way is very soft even if it is cold and eaten, so you are welcome to try this method. A bite is really fragrant, I ate 4 pieces in one breath, especially enjoyable! Spring is here, and when the leeks are at their most tender, the leek boxes are eaten!