Introduction.
Most people pack the leek box is semicircular, some will pinch a good-looking lace, but this leek box will have a hard edge when eating, the taste is not good. My family's leek box is different, my family's leek box skin is particularly thin, the filling is particularly fresh, wrapped in the soup will not come out of the soup, eat the soup overflowing, a bite full of filling, especially delicious.
My leek box is made by half hot noodle method, the skin is soft and elastic, not hard even after cooling, and there is no hard edge, you can see the filling through the skin.
Ingredients
leeks: 300g, eggs: 3, dried bean curd: 1 handful, flour: 500g, boiling water: 200g, cold water: 210g, cooking oil: moderate, cooking wine: 1 spoon, salt: moderate, oyster sauce: 1 spoon, sesame oil: moderate.
Steps
Step 1: Prepare the required ingredients and start making.
Step 2: Add boiling water to the flour, stir well, then add room temperature water and stir to form a wadding, knead underhand to form a soft dough, cover with molasses for 30 minutes.
Step 3: Beat three eggs in a bowl, add 1 tablespoon of cooking wine and enough salt at once.
Step 4: Heat cooking oil in a wok and add the egg mixture, stirring while pouring, turn off the heat when scrambled, no need to serve it out, let it cool down and then set aside.
Step 5: Remove the dry yellow leaves of leeks, clean, dry and chopped into the scrambled eggs, soak the dried soybean skins in advance, clean, slightly cut a few knives also put in, add 1 tablespoon of oyster sauce, moderate amount of sesame oil.
Step 6: Stir well and it's ready. The stuffed leeks made in this way are flavorful and the leeks will not come out of the soup.
Step 7: Take out the dough and put it on the counter, at this time the dough gluten is relaxed, has been very soft, very “obedient”. Do not knead, directly organize into strips and pull into a dosage, roll into a large round sheet, put in the appropriate amount of seasoned chives and egg filling.
Step 8, from the side of their own upward folded, and then folded up the sides, folded once more, closed punch down, folded into a rectangle on it. This makes a leek box with extra thin skin, extra filling, and delicious flavor.
Step 9, all wrapped up, the pot of filling is also empty, clean and start cooking it. Brush a little cooking oil in the pan, not too much, a thin layer of good, wrapped leek box into the pan, cover the lid, cooking over medium heat for 2 minutes. Turn over and cook for another 2 minutes, as long as you see the surface has a light charred spots on the good. Don't take too long or the leeks won't be green and the flavor won't be fresh.
Step 10, out of the pot, this is my family's leek box, and other people's homes are different, through the skin can see the filling, the practice is simple, but the flavor is very fresh, on the pot so a branding, too fragrant! So do the leek box, leeks tender green color, not out of soup, the skin is very thin, the filling is very fresh, a bite full of filling. How are you greedy? Come and make it!
Step 11,
Step 12,
