I went home with my family during the winter vacation and made a lot of leeks boxes. The old essays can't be seen at all. ("""). This explanation will be more detailed~ but [to make a dose and 擀The face part is still more detailed in the old version. I can basically refer to the other texts. But forgive me, I still can't tell you how many grams of each ingredient or how many milliliters of seasoning... This is a step by step. I have to be flying by the whole family ("") ~→ Old version of the through train: https://www.xiachufang.com/recipe/1015161
A list of ingredients.
Handling leek is really an individual effort! And it takes patience because it is very clean to wash one by one. When picking leek, try to choose narrow-leaved leeks, which is more pure than wide-leaved leeks.
When cutting, try to cut it as much as possible. I usually cut off the roots of the leek. I have to cut a little white part to cut it. This is a good reason to know the o Chinese cabbage (O ̄ ̄ ̄*) o.
egg! Put some salt when you beat the eggs, so you can put less salt in the stuffing, and it is easier to maintain the taste of the leek. The number of eggs is generally given according to the head of the person. Of course, if you do not put the meat stuffing, the eggs can be more appropriate, mainly based on the amount of leeks.
Stir the eggs. It is necessary to fry this kind of broken form. After the frying, [cool] spare.
Let's take a look at the time to cool the eggs. The ratio of water and flour is the same as that of dumpling skin. It is soft and not sticky. Of course, the softer the surface, the better (soft is not sticky). [Sorry, we can't provide accurate weighing data. Our home and the face really rely on the feel, dry and add water to the surface. No one uses it...
Cover the face with a damp cloth (to prevent the surface of the dough from cracking) and let it stand. The meat stuffing is the pork chop in the supermarket. Choose fat and thin or lean meat, not fat. In order to maintain the taste of the leek, the seasoning is basically carried out step by step. At this time, add minced ginger, a small amount of oil and salt, chicken powder to taste, without adding soy sauce and other colored spices. Then [single direction] stir evenly.
Mix the cooled eggs with the meat and continue to stir in one direction. The amount of meat stuffing can be more or less, at most it is 1:1 with amaranth, but after all, the leek box is not a leek meat cake - -, generally our family likes [meat stuffing is half of leek].
Stir the meat and eggs, add the leeks and mix them even before you want to pack them. Don't marinate the leeks for a long time. Since the leek is light, it is seasoned according to the amount of leek. At this time should be light and not salty, generally adjust the stuffing we will first pack a fried taste, light and can be changed. But as a staple food, the box is slightly salty and some are delicious, don't be too light.
Knead the awake dough into a super-large doughnut <( ̄) ̄)<, and pick up the uniform thickness and prepare it as a preparation.
Open the ring into a straight, sputum agent (it will not cut it with a knife), the agent is slightly larger than the dumplings. With the section facing down, use two or three fingers to flatten vertically from top to bottom. Open it. The dumpling skin needs a thin thick edge at the middle, and the box does not have this requirement, so there is no 'belly' in the middle, and it is flat and slightly elongated into a uniform elliptical shape. [This part of the old version can be turned to the back for more details - -
I finally started to pack it~ I can take it on my hand or put it directly on the table. Spread the stuffing, the stuffing should be halfway, full of some delicious.
After half full, fold it in half and compact the edges. [More mouths add a sentence: when the face is covered with a thin face on the chopping board and the rolling pin will not stick.
Pick it up and pinch the lace (I like it best!) Just repeat in one direction and press in.. This... can only be said to be unspeakable, you feel it -.
This is probably like this. ~
In the hot pot, pour a little oil (usually only one pan of oil, so the oil does not need much), put the box into the pot and put it in the yard.
When frying until slightly golden, pour a small bowl of cold water, be careful not to be scalded by the oil (do not need to turn over, water is not much), cover the lid and change to a small fire. This method is passed down, because the box made by the house is more and thicker. If you only use oil to fry, you may get the 'out of the coke', so use the water to 'cook' the inset. At the same time, it can ensure that the skin is not burnt and can reduce the amount of oil. The water can be turned over when it is almost dry, and the other side can be fried slightly. The two sides that do not need to be fried are crispy, so the taste will be layered, otherwise the taste will be too hard. However, if you like the crispy taste, you will be fried on both sides. Then you can eat it out of the pan. You can eat it with vinegar.