In the hot summer, ordinary leek buns make you feel comfortable under the air conditioner

#夏日酷生活 #

Summer July, hot and humid,

upset, tasteless eating,

I always feel that it is not too difficult.

Don't worry, hold steady, today I share with you a very homely food, leek buns.

I made it for my mother to eat, and my mother said a word while eating, which was better than meat.

Of course, some people will think that it is too ordinary, and there will be something particularly delicious. Maybe everyone's taste is different, is it difficult to adjust. I still hope to try to bring you a little ordinary surprise in this weather.

Let's make a long story short, go straight to the point, try to be concise, easy to understand.

1 First of all, let's make the noodles well. It goes without saying that people who often make pasta. If you don't often make pasta or even the first time, I don't know how much noodles, I use steamed rice to scoop rice in a small white bowl, three small bowls each time steamed out of two pots of buns, a pot of six or seven, each fist size.

2 leeks washed. In fact, the leeks sold in the market are basically quite fresh, do not have to choose one by one, as long as the grass in the leeks or obviously bad choices out, directly under the faucet with running water to clean, bad roots are basically washed away. If there is obsessive-compulsive disorder, you can only choose one by one. It doesn't matter if it's based on personal habits. After washing, put the drain basin to control the water for a while. Some people are accustomed to washing the leeks and draining more water for a while, so they can wash the leeks first, then make noodles with the noodles, and then cut the leeks.

3 cut the leeks well, this is how big to cut according to personal preferences, have patience time to cut as small as possible a little more meticulous, do not care about the slightly larger does not matter, does not affect the taste. However, I personally have the habit of cutting off a particularly small section of the root first, and the bottom end of the root may remain soil, after all, the root is uneven and cannot completely wash away the soil above.

4 The most important steps are to adjust the filling. It is said that leeks are stuffed out of the soup, here tells you a simple method, put the oil first when adjusting the filling, and try not to put more, delicious or not is not good because of the oil, and the oil likes to eat the big stuffing is not easy to wrap the big stuffing. How much is specific to judge, as long as you look at the leek stuffing is basically stuck by the oil, the surface looks at the oil on the line, really uncertain, try to put less first, stir after see if you need to add again. Remember not to finish the filling at the end, and leave the oil after tilting the basin of filling, so that it is not easy to wrap the big filling, nor is it easy to wrap, and it will be wrapped while the oil is produced, and then the hands are busy. When stirring, try to stir gently, leeks are soft dishes after all, easy to stir rotten. Then put the shrimp skin, I personally like the shrimp skin, I usually two dollars of leeks, put the hand to grab two handfuls of so many shrimp skin. Don't have to tangle with how big your hands are, and don't have to worry about how big a hand is, just grab it lightly. As for salt, it depends on the weight of the personal taste, as well as the saltiness of the shrimp skin, like the baby shrimp skin is basically not salty. If the heavy shrimp skin is not particularly salty, then put a little salt, if the mouth is light and salty, you can not put it. Depending on your personal taste, you can probably know it by making a few notes. I didn't put any other spices, but the leek shrimp skin itself is a heavy ingredient, and I don't think I need to let go of more spices.

After 5 are ready, see if the noodles are good, knead the dough first, and then wake up for a while. Press it will not retract on the wake up, start to wrap, like the big stuffing on the stuffing, try to wrap a little more beautiful bar, look is also enjoyable. It doesn't matter if you're not skilled, even if it's wrapped into a large dumpling, it doesn't affect the taste. Cool a pot on water, steam over medium heat, 15 minutes. Hot water on the pot for ten minutes. After turning off the heat, wait a little while, it will not retract badly.

A few buns, with a bowl of millet porridge, personally feel particularly comfortable.

Well, I hope that this summer can help all of you and bring you a sense of satisfaction and comfort. Where the deficiencies please ask.