The leek box has always been one of the staple foods that people in Northeast China love. I rarely make it because my stomach is not delicious and I can't taste the leek stuffing. However, my husband and son love to eat it. I can't help it. Let's make it, let's illustrate it step by step. It's clear...
I am always the weakest among the weak. If I squeeze it so ugly, the students will pretend that I haven't seen it. In my husband's words, it's better not to have it. At least at all, everyone agrees... Delicious ~~~, haha, then I am satisfied
Leek Box
Recipe Recommendations
- leek a
- eggs 3-4 a
- shrimp skin a
- salt appropriate amount
- monosodium glutamate appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Leek Box
1
First, mix the dough, knead the dough, place it in the basin and cover it for about half an hour. My grandma said that you need to mix the dough with three lights, smooth face, smooth hands, and smooth basin. Obviously, I didn't meet anything.
2
Put the oil in the pan and heat it up.
3
Beat the eggs, pour them into the pan and stir fry quickly, and try to break the eggs as much as possible.
4
I used a spatula to make the eggs as broken as possible.
5
Add chopped leeks (the more finely the better) and shrimp skins.
6
Heat the oil again in the pan, and cool after the oil boils.
7
Pour leeks, eggs, and shrimp skins into the cooled oil, and add salt and sesame oil. Leeks love to go into the water. The oil has a sealing effect and can inhibit the outflow of leeks. Of course, you should quickly prepare the dough at this time.
8
Wake up good noodles, knead into strips.
9
Pull it into doses.
10
The dough sheet is similar to the dumpling skin, with a thick middle and thin edges.
11
Put a little oil in a flat frying pan, spread the bottom of the pan evenly and dip it in the oil.
12
My son kept shouting that he was hungry, so I quickly made two and put them in the pot.
13
Pan-fried yellow on both sides. I like it to be slightly cooked and bigger. It looks a little mushy, but it doesn't taste like mushy.