Leek box

Leek box

Introduction:

"Full of leek dumplings", ha ha "

Production steps:

Step 1: flour, warm water, mix into dough, cover with clean wet gauze, wake up for half an hour

Step 2: wash leeks, control water, cut them into small pieces

Step 3: wash the Longkou vermicelli, blanch it in boiling water for one minute, remove and control the water, chop it up

Step 4: break up the eggs, heat the pan and drain the oil, pour in the eggs and fry them into egg cakes, fry them on both sides, cool them out of the pan and cut them into small pieces

Step 5: put the cut leeks, Longkou vermicelli and eggs into a larger pot, add salt, shisan fresh, oil consumption, chili powder and sesame oil, and mix them well

Step 6: wake up the dough, knead more

Step 7: knead long strips, cut them into small pieces, a little bigger than the dumpling skin

Step 8: roll into dough, thick in the middle, thin on the edge

Step 9: put the leek stuffing on the rolled dough, make it into the shape of dumplings, seal and pinch tightly

Step 10: heat the pan, brush the pan with a layer of oil, put in the leek box, fry over low heat

Step 11: fry until golden on both sides, OK

Materials required:

Flour: right amount

Fresh leeks: a handful

Longkou mung bean fans: two

Eggs: two

Salt: right amount

Thirteen fresh: right amount

Oyster sauce: right amount

Chili powder: appropriate amount

Sesame oil: right amount

Note: the noodles should not be too soft, and the hardness of the dumpling skin should be enough. If you don't eat chili, don't put chili powder. It's more delicious to put some chili powder

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: Original