The leek box, without a drop of oil, the skin is thin and crispy, the skin is not broken, the juice is not broken, and it is really fragrant out of the pot

What I shared today is "Leek box, don't put a drop of oil, the skin is thin and crispy, the skin doesn't break the skin and the juice doesn't come out, it's really fragrant out of the pot"

Usually we make boxes are leeks, eggs, or add a handful of shrimp skin, today use oil residue to make the filling, fragrant and crispy taste, simply not too delicious, do not put a drop of oil, the skin is thin and not broken, the filling does not come out of the soup, out of the pot fragrant and crispy

[leek box]

Ingredients for the dough: 500 grams of all-purpose flour, 270 grams of water, teaspoon of salt

Ingredients: 500 grams of leeks, 300 grams of fatty meat, five millet peppers, half a spoon of salt, appropriate amount of pepper

[The steps are as follows]:

1. Let's mix the noodles first, water + flour + salt to increase the gluten of the flour, stir the dough into a dough with chopsticks, and then knead the dough into a smooth dough

2. Wrap the dough in plastic wrap and relax for 40 minutes, this step is mainly to make the dough more malleable

3. During this period, to prepare the filling, remove the yellow leaves at the tail of the leek, rinse it, spread it flat, and dry the water, so that it is not easy to get juice, cut it into minced pieces, and put it in a bowl

4. Then cut the prepared fatty meat, shave off the skin, put it aside for later use, and then cut the fatty meat into small particles

5. Pour the fat meat into the pot, add water similar to the fat meat, turn on medium heat first, volatilize the water, with the volatilization of water, you can pour out all the fishy smell in the meat, and then turn to low heat to fry the fat and become oil residue

6. Filter out the oil residue, let it cool and pour it into the minced leeks, but don't put it in when it's hot, otherwise the leeks will kill the water

7. Finely chop the millet pepper, put it in, add salt and pepper to taste, stir evenly, with a little bit of spicy, Xiaoyuan feels that the taste is better

8. Divide the loose dough into eight parts, roll it round one by one, and remember to cover it with plastic wrap to prevent the surface of the dough from drying and hardening

9. Roll out a large piece with a rolling pin, put the filling, stack the two sides, knead the middle point first, and then knead both sides, so that it is easier to operate, and then pinch out the lace, and the leek box embryo is made

10. Pinch all the leek boxes one by one, and make leek boxes, which can be made with hot water, cold water or semi-hot noodles, without exception, it is best to eat it while it is hot

11. Put the pork skin in the pot, fry the oil, and then put the finished leek box in it, fry until golden on both sides, and the cake body can be sandwiched out when it is bulging, and the filling is very easy to cook, as long as the outer dough is cooked

The filling of this leek box is more fragrant than that of adding eggs, without adding an extra drop of oil, the skin is thin and crispy, and the filling does not produce juice, so you might as well try it if you like it!