How to make a good leek box?

The practice of sharing two leek boxes, each with thin skin and no stuffing, is not enough to eat!

┄ I kind┄

A handful of leeks and a piece of tofu are matched to make a box, which is novel and simple!

[List of Ingredients] A handful of leek, an old tofu, fungus, dumpling skin, two eggs, salt, rapeseed oil, a spoonful of salt, half a spoonful of oyster sauce and a little sesame oil.

[Production Steps]

1, first prepare a handful of leeks, clean them first, and then drain the water;

2. Prepare another piece of old tofu, crush it with a fork, beat in two eggs, add half a spoonful of salt, and then stir it evenly with chopsticks;

3. Add two spoonfuls of rapeseed oil to the pot, add tofu to the hot oil, fry for a while on low fire, then slowly stir fry until the tofu is anhydrous, take it out and let it cool for later use;

4. Cut the drained leek into powder, the smaller the better, put it in a bowl after cutting, add two spoonfuls of cooking oil and stir to prevent the leek from coming out of the pot;

5. Then cut some soaked fungus, cut it into pieces and put it together with leeks, then add cold tofu, stir fry, add a spoonful of salt, half a spoonful of oyster sauce and a little sesame oil, and stir fry evenly.

6. Now, take out the two-dollar dumpling wrappers, stack three pieces together, press them with your palm, roll them out with a rolling pin, add a tablespoon of stuffing after rolling, dip the edges in some water, and then fold them in half. First, hold the edge seal by hand, then gently press out the marks with a fork, and the beautiful leek jiaozi is ready.

7. Add more cooking oil to the pot. When the oil is hot, put it into jiaozi. Come on, fry it slowly with low heat. Don't be impatient. At the same time, turn the noodles frequently to avoid frying until both sides are crisp. With a little golden yellow, you can take it out to control oil;

8. The dumpling skin made in this way is very crisp, and it tastes particularly fragrant, very crisp and fragrant;

You don't have to knead dough or wake up. When the fork is pressed and the chopsticks are turned, the beautiful and delicious leek box is ready. And the skin is thin and the stuffing is big, which is very delicious. Tear it open and it's full of stuffing. Eating leeks and tofu together is especially fragrant, simple and delicious, and novices can do it well!

┄ The second kind┄

This is a delicious box made of leek and fungus. It's simpler than a pot helmet, more delicious than pancakes, and not enough to eat.

[Component List]

Dough: 200g flour, 2g salt, 100ml warm water, edible oil.

Stuffing: 1 dried auricularia, leek, 10g edible oil, 1 tablespoon salt, 1 tablespoon thirteen spices, a spoonful of soy sauce, half a spoonful of oyster sauce and three eggs.

[Production Steps]

1. First prepare 200 grams of flour, then add 2 grams of salt to increase the gluten of flour. After mixing with chopsticks, mix the flour with 100 ml warm water, and then knead it by hand. At this time, the dough is not easy to knead. After standing for 10 minutes, you can cover it and rub it.

2, the dough is much better now, it takes about 3 minutes to knead, then the dough is sorted into long strips and divided into 5 small noodles, and then the small noodles are directly kneaded into small strips;

3. Prepare a plate, brush a layer of cooking oil on the bottom, put a small dough inside, and brush a layer of cooking oil on the surface, because the dough with cooking oil will be more malleable, and then cover it with plastic wrap for more than 2 hours (the longer the proofing time, the better the extensibility of noodles). If you want to put it in the refrigerator for one night, it is ok to get up the next morning and do it directly;

4. Now, prepare the stuffing. Add 1 dried auricularia auricula and a bowl of water into the pot, cover the pot, and cook over medium heat until the auricularia auricula is completely soaked. This can not only soak black fungus, but also cook black fungus, take it out and clean it after cooking. You can wash it several times, squeeze out the water after washing, then cut it into pieces on the chopping board and put it in a big bowl.

5. Prepare another handful of leek, remove the white roots, then cut the leek leaves into powder, put them into a bowl, add 10g cooking oil to prevent the leek from coming out of water, and then add 1 spoonful of salt, 1 spoonful of thirteen spices, 1 spoonful of soy sauce and half a spoonful of oyster sauce after stirring evenly.

6. Prepare another bowl, beat three eggs with chopsticks, add more cooking oil after the pot is hot, pour in the egg liquid after the oil is hot, stir into chicken rice grains with chopsticks, and then take out the pot to cool. After the eggs are cooled, pour them into a large bowl filled with leeks. After stirring evenly, the stuffing is made;

7. Take out the awake noodles, which are very malleable at this time. Pour the excess oil on the chopping block and wipe it evenly. Then take out the dough and put it on the chopping block, gently press it with your hands, and then roll it into a tongue with a rolling pin, as thin as possible, so as not to break it.

8. Then put the stuffing in the middle of the dough, fold it in half on both sides, then close your mouth, pinch it in the middle and on both sides, then roll it up from one side, roll it into such a cake, and press it gently.

9. Preheat the electric baking pan, brush a layer of cooking oil, add bread, or lightly press it with your hands, brush a layer of cooking oil on the surface, start a small fire until one side solidifies, and then turn it over until both sides are golden. Like this, it means that the bread is ripe and can be eaten out of the pot;

The leek box made in this way is really thin and full of stuffing. You can see the stuffing inside from the outside, and it feels ready to go. It looks particularly appetizing and tastes soft on the outside and firm on the inside. Eat it in one bite, it's full of stuffing. Add fungus, the taste will be crisp, nutritious and delicious.