Hot fried leek box

Hot fried leek box

Introduction:

"My mother often said that the head sickle of leeks is the most fragrant, and I don't change the meat. This sickle refers to the newly cut spring leek in March. It is planted in the open air with white roots and green leaves. It has a strong fragrance. The leek box in Dongtian greenhouse is incomparable. Fried box, people choose the new spring leek to fry, and at this time, the egg is the best partner of leek, only with vermicelli and meat saozi, the smell of the box is only our family! The third part of the fresh flavor of spring leeks -- hot fried leek box (the spring leeks are fresh and tender, if you add raw minced meat to mix the stuffing, then the frying time will be longer, and the leeks will not be fresh. I add slow boiled meat saozi. Saozi oil can lock up the moisture of leeks and keep the stuffing out of water. The box is fried fast, and the leek flavor is strong). The noodles in the box are usually hot fried or steamed noodles, no matter what kind of noodles, Each has its own characteristics. Scald noodles with eggs and noodles, then fry with water, crisp and delicious. It is easy to digest and suitable for children and the elderly. Today, I choose to use a medium and small heat for hot stamping. The color of the box is very good. The only disadvantage is that the bottom of the cast iron pot is easy to remain burnt black. The box is a bit pockmarked and not beautiful. The third fresh flavor of spring leeks -- the fried leek box has also been tried before. The upper and lower plates of the box are too heavy to bear, and the box is also squeezed out. So with what pot, very tangled! Friends, if you have a good pot to recommend, you must recommend it to me, ha ha

Production steps:

Materials required:

Flour: 600g

Water: moderate

Leek: 400g

Vermicelli: right amount

Eggs: 5

Ginger powder: appropriate amount

Salt: right amount

Five spice powder: appropriate amount

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: spiced