Although leeks are old in summer, it is the right time to eat leek moss. I still made the zygote that my husband likes to eat, and add meat filling to make it extremely delicious.
When I make pies or make buns at home, I have never had the right ratio of filling to dough. Sometimes I leave the filling and sometimes I leave the dough behind. I like to leave the dough behind most because I can play it in other ways. However, my mother-in-law would deliberately leave some food for the sake of "remaining wealth" every time. It was said that it was a rule in her hometown.
Leek moss meat box
Recipe Recommendations
- Tendering dough appropriate amount
- Allium chinensis appropriate amount
- meat appropriate amount
- eggs appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Leek moss meat box
1
Add a little salt to the flour and knead it with boiling water to form a smooth hot dough.
2
Add cooking wine, soy sauce, a little sugar, pepper, and eggs to the meat filling and stir well.
3
Cut the leek moss into fine powder.
4
Mix the meat filling with leek moss without oil and salt and mix well.
5
Divide the dough into small ingredients, roll it into skins, and wrap it with meat filling.
6
Wrap it into a lace zygote.
7
Pour into an electric baking pan brushed with a little oil.
8
Bake it well and leave it out of the pan.Leek moss meat box Make Tips
Adding a little sugar to the meat filling can also improve the freshness.