When leeks belong to us, we all know that leeks in early spring are the best. There is also a folk saying that "spring leeks smell fragrant, summer leeks stink, and autumn leeks can be exchanged for meat." Leek is also a favorite vegetable of many people.
So, if you want to make a box with leeks, what other accessories can you add? In fact, leeks are used as boxes, and the ingredients can be randomly matched according to your own preferences, such as fungus, eggs, shrimp, lean meat, shrimp skin, vermicelli and so on.
If your family doesn't like meat, you can use leeks with eggs and shrimp skins to make a box with three fresh fillings. Here's how to keep leeks from getting out of the water and breaking the skin when making boxes.
Three fresh boxes of leeks
Ingredients: flour 250g, leek 150g, egg 3 USD, shrimp skin 30g.
Required complementary food: 3g salt, 65438+ 0 tbsp soy sauce, proper amount of oil and a little sugar.
Production process:
1. First of all, no matter what kind of pasta you make, the first step is to mix the dough, especially the dough for pancakes. The better the dough proofing, the better the softness and ductility, and it is not easy to break the skin to make soup when wrapping. In addition, the dough of pancakes should be soft. When kneading dough, stir in one direction with chopsticks and reach warm water at the same time. When there is no dry flour, knead it into dough If it is not smooth once, cover it with plastic wrap and continue kneading until it is smooth. Cover it with plastic wrap and wake it up.
2. Wash the leek, control the moisture, then align the roots of the leek, cut off the roots that are not easy to wash, and then cut into very fine leek slices with a knife and put them in a basin for later use.
3. Put three eggs in a bowl and try to stir them with chopsticks; Pour vegetable oil into the pot, pour the broken egg liquid when the oil temperature is 70% hot, quickly break it into particles, the finer the better, and fry until cooked.
4. After the broken eggs are cooled, pour them into the chopped leeks, then wash and chop the shrimps and add them together. Note: Be sure to wait until the eggs are cold, otherwise the fresh leek will wither or even come out when it meets the steaming eggs just out of the pot. After that, vegetable oil, soy sauce and a small amount of white sugar are added according to personal preference, so monosodium glutamate is not put here, because the egg itself contains a large amount of glutamic acid and a certain amount of sodium, and the two substances will react to generate sodium glutamate after heating. The main component of monosodium glutamate is sodium glutamate, which is very fresh. If monosodium glutamate is added to eggs, it will destroy the original flavor. The leek stuffing is finally salted, that is, before wrapping, to avoid the long-term contact between leek and salt leading to water ingress.
5. The stuffing is ready and the noodles are waking up soon. Move to the chopping board for operation. Rub it into long strips, then pull it into noodles with uniform size, roll it into noodles with thin edges and thick middle, and add the prepared stuffing.
6. Close your mouth like a steamed stuffed bun, then put it on the chopping board and flatten it with your palm. Don't roll, just press it with your index finger and pull it like an edge. Both sides should be operated, and finally it can be stretched to a certain thickness. A pie embryo is ready.
7. Cook the prepared box of raw embryos in a pot. Take it out of the pan, put it in a flat plate and enjoy it while it is hot. The leek three fresh boxes made in this way have thin skin and big stuffing, which is delicious.
Tips:
It's best to choose leeks with narrow leaves for jiaozi, steamed buns and box lunch. This kind of leek has a strong flavor and little water, which is not only delicious, but also easy to operate. When mixing leek egg stuffing, let the broken eggs cool and then mix them with leek, otherwise fresh leek will wither easily when it is hot, or even come out of water. With the addition of eggs, there is no need to put monosodium glutamate in the stuffing. Today's sharing is over. Thank you for seeing this. I am a fitness life recorder. I share simple experiences and skills in food production and life every day. Please like it if you like it. Let's be friends. See you next time!