How to make a good leek box? How to keep the leek box from getting out of the water and breaking the skin?

Leek box practice: no water, no broken skin, thin skin and super fragrant stuffing.

Leek can be eaten all year round, but the leek in spring is the most tender and fragrant, and the first leek is tender and fat, which is called "the first dish of spring". As the saying goes, "Spring comes, and the first course is filled in March." This dish refers to leeks. Leek and eggs are a wonderful match, and the fresh fragrance complements each other, which also makes an enduring leek breakfast box.

Friends who have eaten leek boxes will be fascinated by the soft and crisp skin and delicious stuffing. The leek box is simple and can be easily made at home. But if you want to be authentic, you still have to master the tricks. Today, the old aunt who spent half her life in the early stall taught everyone to make the most authentic leek box by hand, ensuring that it would not break the skin without touching the water, and the thin stuffing was super delicious. 1 minute to learn.

Ingredients and ingredients for making leek box: 300g flour, leek 1kg, 3 eggs, appropriate amount of shrimp skin and appropriate amount of seasoning.

Practice and steps:

1. Pour 300g ordinary flour and 1 g salt (0.5g is enough) into a bowl, then mix the flour with warm water, stir with chopsticks while pouring water, and then start making dough with moderate hardness. After mixing, the dough is divided into 8- 10 small dough, all of which are covered with cooked oil and left for one hour.

2. Beat 3 eggs into a bowl, stir them into egg liquid, fry them into broken eggs in an oil pan, and take them out for later use.

After washing the leek, cut off the roots that are too hard, then cut into pieces and add them to the dried eggs with the shrimps. First add a spoonful of sesame oil or cooked oil and stir well, then add 1 tsp of salt and 1 tsp of pepper powder and stir well again, and our leek stuffing is ready. Of course, friends who like vermicelli and tofu can also add stuffing.

3. When the dough is proofed, take it out and put it on the chopping board, roll it into strips, pour the leek stuffing on it evenly, then wrap the stuffing and roll it up from one end, and the shape of the leek box will come out.

4. Brush a layer of cooking oil on the pot. When the oil is hot, fry the leek box in the pan. The whole process should be fired slowly. You can flatten the leek box by hand, which makes it easier to cook. After frying until both sides are golden, our leek box can be eaten out of the pot.

The leek box made in this way is golden and crisp, and the leek stuffing in the middle is delicious and quite authentic. But if you want to succeed once, you need to pay attention to the tricks if you don't break the skin and get out of the water.

1. The leek root is too hard to be stuffed, and the leek box is easy to break, so cut off the leek root.

2. When mixing the leek stuffing, wait until the broken eggs are completely cooled, and then mix the leeks together. Otherwise, if the broken eggs are too hot, the leeks will become soft and boil water, which will not only taste bad, but also easily break the skin and reveal the stuffing.

3. When mixing leek stuffing, before adding seasoning, you must add sesame oil or cooked oil, so as to isolate the direct contact between leek and salt, and leek will not come out. The leek box made naturally won't break water or skin, and it tastes more crisp and refreshing.