The new way to eat leeks, don't fry or make a box, add a bowl of flour and wrap the filling layer by layer, and the pot is fragrant and crispy

What I shared today is "A new way to eat leeks, don't fry or make a box, add a bowl of flour and wrap the filling layer by layer, and it's fragrant and crispy out of the pot"

[Leek egg roll]

Ingredients for dough: 300 grams of plain flour, 15 grams of sugar, 3 grams of yeast, 160 grams of water

Filling ingredients: 150 grams of leeks, two eggs, two millet peppers, a small handful of shrimp skin, 10 grams of cooked oil, a little salt and pepper

[The steps are as follows]:

Step 1: Knock the eggs into the bowl, beat them clockwise with chopsticks, the oil temperature is 50% hot, pour the beaten egg mixture into it, and use chopsticks to break it into small pieces while frying, and let it cool thoroughly

Step 2: The leeks should be washed in advance, dried with water, then cut into fine pieces, put them in a bowl, add cooked oil and mix well, so that the juice will not be killed when adding salt later

Step 3: Pour in the eggs that have been cooled thoroughly, add shrimp skin and chopped millet pepper, then add salt and pepper to taste, mix well (if you want the leeks not to change color and not turn yellow after steaming, then add two grams of baking soda), and the filling is completed

Step 4: To prepare the dough ingredients again, first pour the sugar, water and yeast into a small bowl, stir and stir until the sugar and yeast melt, add some sugar, the taste is better, and it also helps to ferment

Step 5: Add the flour again, stir it with chopsticks to form a flocculent shape, and then knead the dough into a smooth dough

Step 6: Use a fermentation method, this one will directly change it to a dough sheet, not too thin, too thin dough sheet level will not be obvious

Step 7: Spread the adjusted filling on it again, leave a little gap at one end, and brush some water on the gap, so that it is easier to bond

Step 8: From the end of the water brush, roll it up to form a long strip, roll it as tightly as possible, and then cut it into small sections with a knife, erect the small sections, and the flower roll embryo is completed

Step 9: No need to put oil in the pan, put the finished flower roll embryos one by one, leave a little gap, it will become larger after fermentation, cover the lid, now 37 degrees, ferment for ten minutes

Step 10: After fermentation, turn on low heat and fry until the bottom is slightly yellow, as shown in the picture

Step 11: At this time, add water and oil to 1/2 of the flower roll (for the production of water and oil, one part oil, four parts water, mix it).

Cover the lid and simmer over medium-low heat until the flower rolls are completely dry, smell the fragrance, and hear the crackling sound in the pot, which means that it is ready