Kuaishou fresh and fragrant leek box, no dough without dumpling skin, it is not hard every few days, and it is more delicious when cooled

Using hot noodles to make pie crust, compared with the method of making a dough version, it is simpler and faster, the skin is soft and tough, it is not easy to break when frying, it is not hard after several days, and it is more delicious when it is cold

Hot version of the fresh and fragrant leek box

【Ingredients Required】

Flour, boiling water, leeks, eggs, dried shrimp, salt, oil.

【How to do it】

Step 1: Prepare 500 grams of flour and 300 grams of freshly boiled water. Prepare the flour in the basin, stir while adding boiling water, and form a flocculent; Stir it and let it cool for a few minutes, because it is too hot to knead the dough now.

To emphasize, you must use freshly boiled boiling water here, the one in the water dispenser will not work, the effect is not the same. But I must pay attention to safety when using boiling water.

Step 2: While the noodles are allowed to cool, we will soon be ready for the filling.

Scrambled eggs first. When scrambling eggs, crack the eggs into a bowl and stir well with a little salt before stirring.

After that, pour the scrambled eggs onto a cutting board and let them cool slightly before chopping them. Don't mix the eggs hot into the leeks afterwards, be sure to let them cool before mixing.

Leeks are washed in advance and dried to control the moisture, otherwise too much water will come out when pinching and branding.

Next, put the cooled eggs and leeks in a bowl.

Add a little oil to the pot where you just scrambled eggs, throw a handful of small dried shrimps into it, stir-fry until fragrant, and pour it into the basin.

If you put some small dried shrimp, the leek box will be extra delicious, and if you don't have it, it's just as delicious, isn't it?

Finally, add salt, pour some oil into it, and stir the ingredients well.

At this time, you can put a little stuffing to taste the taste first and see if there is anything else that needs to be added.

In particular, don't be capricious when sprinkling salt, you must grasp the amount, otherwise if it is salty, it will be wasted, and it is better to be light than too salty.

Step 3: Start packing!

At this time, the scalded dough is no longer hot when kneaded, so put it on the cutting board and knead it into a smooth dough.

To make it clear, the scalded dough doesn't stick to your hands at all, so you don't need to sprinkle flour or grease on the cutting board, and it's easy to knead the dough in three or two clicks.

After kneading, knead it into long strips of uniform thickness as shown below.

After that, cut into the same size pieces. If you want to make a thin crust, you should cut it smaller, and anyway, you should cut it larger, there is no qualitative standard for this.

Next, apply a little oil somewhere on the board, reunite the agent a little, and press it into cute little round cakes.

The purpose of the oil here is to prevent the crust from sticking to the rolling pin and cutting board and not tearing off, after all, although the dough is not sticky, it is not hard, and it is still relatively soft.

Once all the ingredients are small, roll them out into a thin crust.

Because it is greased, the crust will not stick even if it is stacked on top of each other.

After rolling, put a pinch of leek egg filling on the crust and pinch the seal.

It is emphasized here that the mouth must be pinched tightly, otherwise it is easy to expand when burning.

As shown in the figure below, the simple kneading method is like this, without lace.

However, if you want to have some fun, just pinch a lace or something, life is more decorative and fun, and a little mood will be beautiful at a glance.

Step 4: Start frying.

When it comes to pancakes, the electric cake stall is preferred. Because of the electric cake stall, there is no need to worry about the cake being burned, and the color is particularly uniform and beautiful.

If you use natural gas or a coal stove to make the cake, it is easy to burn black, so you need to constantly observe and turn it over.

Let's first take a look at the effect of pancakes with natural gas bottoms and nonstick pans.

Under normal circumstances, the pancakes are cooked in up to 10 minutes at a time.

Although we used a low heat in the middle of the whole process, and kept observing the pot all the time, the color of the baking was still not so satisfactory, some of the fire color was already very good, and some were still faint.

If you use the electric cake stall, the effect is completely different, the color is uniform, not easy to burn, and it is very beautiful.

Therefore, sometimes it is not necessarily the technique that determines your cooking skills, but the choice of kitchen utensils is also very important.

Well, that's it, our leek box is ready.

However, don't be in a hurry to eat it, the leek box is too hot, and if you eat it on an empty stomach, it will be more uncomfortable, and it will be more delicious when you eat it after it has cooled a little.

In addition, remember to take a plate underneath when eating, otherwise, the tender juice inside will flow out and dirty your clothes and floor.

Tips

First, in addition to small shrimp, vermicelli, snowy vegetables, tofu and leek eggs are also very compatible! Put whatever you have when mixing the stuffing.

Second, the crust is not very soft, but it is not hard, and the hardness is not sticky, as long as the hardness is not sticky, you can refer to the dosage mentioned above.

Third, when making the filling, the dried shrimp and eggs need to be scrambled, and the leeks are not used. But there are a lot of leeks, so remember to add some oil to them