Leek Box
Ingredients: salt,fragrant dried,leek,carrots,Hymie,eggs,flour,peanut oil,sweet potato vermicelli
Recipe Recommendations
Steps for Leek Box
1
Cut cleaned carrots and dried fragrant sticks into small dices.
2
Beat two eggs with a little salt and set aside.
3
Wash the leeks, control the moisture, and chop them up for later use.
4
Soak sweet potato vermicelli in warm water until they are not hard. If you are afraid of not being cooked, you can scalp it with boiling water, then control the moisture and chop it up for later use.5
Wash the sea rice and soak it in warm water for about two hours.
6
Appropriate amount of flour, mix with warm water to form a slightly soft dough, cover with plastic wrap or damp cloth, and let soak for about half an hour.
7
First put the soaked sea rice in a pan and stir-fry it dry. Remove the water, add a suitable amount of peanut oil, stir-fry it until fragrant, and serve it for later use.
8
Remove from another pan, add appropriate amount of peanut oil, add the egg liquid after the oil is heated, and quickly fry with chopsticks.
9
Add the prepared diced carrots and diced fragrant, and stir fry over medium heat.
10
Lower the cut vermicelli and continue to stir for a few minutes until the vermicelli dries. Add appropriate amount of salt to taste. Turn off the fire.
11
Find a larger container and mix the ingredients in step 4 with the stir-fried sea rice and leeks and stir well. If you are worried that the filling will not taste enough, add salt before wrapping the leeks in boxes to prevent the leeks from coming out of the water.
12
Knead the dough smoothly and divide into small evenly distributed doses.
13
Roll out the dumpling skins by rolling them out.
14
Wrap in filling. (I don't know how to wrap lace, so I wrap it like a round bun.)
15
Put a proper amount of oil in a pan, and when the oil temperature is 50% hot, put it in the wrapped box. Pan-fry the cold noodles over medium to medium heat and golden brown.Leek Box Make Tips
1. The purpose of frying the vermicelli is to remove excess water from the vermicelli, so that if the leeks added later come out of the water, the vermicelli can still absorb some of the water. 2. Add salt when frying the filling to make the filling better.