Private tips to make a crisp and soft glutinous spring traditional food -- shrimp leek box

Private tips to make a crisp and soft glutinous spring traditional food -- shrimp leek box

Introduction:

"Life seems to be better, getting along better with my mother-in-law, and even the naughty latte is becoming more and more clever. On Saturday, I went to the morning market with my mother-in-law, holding her arm and talking and laughing all the way. It seems that I like such a warm picture like an old friend I haven't seen for many years. Looking at the side of the road a load of leeks, green color presents a spring, with the unique flavor of spring. Mother in law said: why don't we make leek boxes. Leek box has been made once before. It tastes hard and hard to swallow after cooling. This time, my mother-in-law came by the way to get scriptures and burst her private tips: 1. It's better to use hot dough for the dough in the original leek box, and the water temperature should be controlled above 80 ℃. Hot fried leek box taste delicate, crisp soft waxy, and cold is also relatively soft, if digestion is not good, do leek box best hot. 2. The amount of hot water can be increased or decreased according to your own taste, which can be hard or soft. If you don't have a bread maker, you can knead the flour into a dough by hand. You don't need to knead it until it's smooth. I don't like the feeling that the flour sticks to my hands, so I knead it into a dough with a bread maker. 3. Add sesame oil immediately after cutting leeks, which not only adds fragrance, but also instantly locks the moisture of leeks. It's easy to operate when filling. It's easier to stir fry the shrimp skin with 4 portions of salt and oil, so it's better to use water first. 5. When kneading the dough, put the remaining dough in the basin, cover the pan or cover it with plastic film, so as not to dry and affect the taste. 6. The shell of the leek box must be compacted, otherwise the shell of the leek box is easy to break when it is heated and expanded. 7, fried leek dumplings, fried leek dumplings, first use small and medium fire to burn the two sides into golden yellow, then reduce the fire and then repeat two times, so that the leek box is better. 8. If you want to taste soft and waxy, you can cover the pot and bake it or add a small amount of water. "

Production steps:

Materials required:

Medium gluten flour: 350g

Hot water: 190-200g

Leek: 300g

Dried shrimps: 30g

Chicken essence: 1 teaspoon

Oil: right amount

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh