Shrimp and leek box
As a home-made pasta, leek boxes like many cans. You can buy it at any snack bar if you can't cook it or are too lazy to do it. Of course, students who are picky can also eat it at a big hotel. Shrimp or "sea cucumber" is added to the stuffing (mostly sea eggplant), and the price is naturally much higher. Today, I also worked hard and served a box of shrimp and leeks. Come and try it.
Recipe Recommendations
- flour appropriate amount
- hot water small amount
- cold water appropriate amount
- leek appropriate amount
- shrimp appropriate amount
- eggs appropriate amount
- salt appropriate amount
- oil appropriate amount
- pepper powder appropriate amount
- baking soda appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Shrimp and leek box
1
Pour the noodles into a container, pour hot water at about 70 degrees into the container little by little, and stir with chopsticks until it becomes snowflake.
2
Add a little cold water to make dough. Wake up for 30 minutes.
3
Wash the leeks, drain them, and chop them.
4
Add a little cooking wine and salt to the eggs and stir well.
5
Stir well and stir until set aside.
6
Add oil and sesame oil to mix the leeks, add salt, pepper powder, baking soda, and chicken essence and mix well.
7
Add the scrambled eggs and shrimp and mix well.
8
Take a small piece of dough, rub it into long strips, and cut it into doses of equal size.
9
Roll it into a round skin.
10
Wrap the finished filling into the dough sheet.
11
Then fold the sides in half with your hands and shape them into a crescent shape.
12
and pinch the edges into lace.
13
Fry both sides over low heat for a few minutes.