How to make the best leek box? The noodles are the key, use the right water, and the skin is thin, soft and delicious

Today I want to share with you a "taste" vegetable box - leek box, no noodles are not hot, easy to make a pot, the skin is thin and soft leek box, it is also very delicious after cooling.

A home-cooked recipe for leek boxes

Ingredients: plain flour, leeks, eggs, tofu, vermicelli, Sichuan peppercorns, five-spice powder, salt, oyster sauce, vegetable oil.

Specific steps:

1. Prepare ordinary flour, and then prepare an appropriate amount of warm water about 50 ° (a little hot can be), pour the warm water into the flour and stir into the flour to make a flocculent, do not have dry flour, our dough is needed and softer, my experience is that the pimple of the dough is bigger, the softer the dough is kneaded, knead the dough, cover the lid and wake up for 2-3 minutes to knead it, and then wake up for about 15 minutes.

1. In the time between the resting time, we will wash the leeks and cut them into small pieces; Soak the vermicelli in hot water for about 5-8 minutes, and also cut into small pieces; The northern tofu is cut into small cubes, and the tofu and vermicelli are paired with my own preferences.

2. Heat the oil in the pot, the amount of oil is slightly larger, put a few peppercorns and stir-fry them until fragrant, then beat the eggs into the bowl and stir them in the pot to fry them, and put them out together with the oil and eggs in the pot. Later, you will use this peppercorn sautéed oil and egg to mix the filling.

I like to eat scrambled older eggs, so they will be slightly more colorful, and if you don't like them, then scramble them tenderly.

3. Prepare a large container, put leeks, vermicelli, tofu, boiled eggs, oyster sauce, and five-spice powder together, and finally stir well.

4. Knead the awakened dough into long strips, cut it into evenly sized agents, and then knead it into small dough. Take a dough and roll it out with a rolling pin, then scoop a spoonful of the filling and put it aside, tidy it up, and finally fold the blank dough on the other side and pinch it tightly.

5. Brush the pan/electric baking pan with oil, put the bottom of the pan into the wrapped leek box after it is hot, and sear it over medium-low heat until both sides are golden and colored, and the bottom of the pot does not need to be filled in the middle. Remember to cover the lid when branding, so that it cooks faster and the skin will be softer.

Finished product:

Tips for making leek boxes:

1. When scrambling eggs, the amount of oil is slightly larger, and then scrambled eggs after stir-frying peppercorns, the eggs will be more fragrant, and finally the eggs and the oil at the bottom of the pot must be mixed with the filling, so that we will not add sesame oil to the filling at the end, killing two birds with one stone.

2. Do not use boiling water, do not use cold water, remember to use slightly hot water, the temperature is about 50 °, hot water and noodles have two advantages of cold water and boiling water, one is hot water and noodles, even if the baked vegetable box is cool, the skin will not be hard; The second is hot water and dough, the dough has very good stretchability, and it can be rolled out very thinly and still very gluten.

3. Branding leek box, the oil at the bottom of the pot can not be less, and the oil should be burned frequently.