The latest wrapping method of leek box, no broken skin, no revealing filling, no water, thin skin and large filling, simple and fast

Today I will share with you the new practice of leek box, the skin is thin and the filling is large, the skin will not be broken, the filling will not be exposed, and the most important thing is that the method of wrapping is simple and fast, which is much more labor-saving than the traditional wrapping method, and it will not be hard when it is cold.

 Thin-skinned, large-stuffed leek box

Dough: 370 grams of all-purpose flour, 240 grams of warm water (40~50 degrees), 3 grams of salt, 10 grams of corn oil

Filling: 300 grams of leeks, 4 eggs, appropriate amount of shrimp skin, appropriate amount of vermicelli, a little Sichuan pepper, 2.5 tablespoons of fresh soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, a little sugar

1. Let's first mix the dough, all-purpose flour, that is, ordinary flour, add salt and stir evenly, then slowly add warm water, stir with chopsticks while adding, add corn oil when the flour is flocculent, and then knead the dough by hand

2. The kneading skills have been said many times before, first knead the dough into a rough dough without dry flour and then seal and relax for about 15 minutes, and then come back and knead the dough for a few minutes to knead the dough smooth and delicate, and seal and relax again for more than 40 minutes

3. Then prepare the filling, add an appropriate amount of oil to the pot, put a few peppercorns and stir-fry over low heat to bring out the fragrance and let it cool for later use 

4. After washing the leeks, control the moisture, then cut them into chopped leeks, pour the cooled pepper oil into the leeks and stir well 

4. Add an appropriate amount of oil to the pot again, put the beaten egg liquid into the pot and stir-fry, try to fry it finely, so that the province is chopped, and put it out to cool for later use after frying

5. After the eggs are served, put in the shrimp skin and stir over low heat until fragrant .

6. After washing the vermicelli, boil it with water until it becomes soft, then remove the water and control the moisture, then add 1 tablespoon of Yipin fresh soy sauce and mix evenly for later use 

7. Put the cold crushed eggs, shrimp skin and vermicelli together with the leeks, then start seasoning, add 1.5 tablespoons of fresh soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, sugar and stir well  

8. The state of the dough is relaxed is that it can be stretched very long after being pulled up with your fingers, which indicates that the gluten has been formed 

9. Divide the large dough into 5 small dough of equal size and roll it round for later use .

10. Roll out a large rectangular dough sheet, and then put the mixed leek filling in the middle 

11. Stack the four edges of the large dough sheet in the middle

12. Finally arranged into a rectangular box 

13. Smear a little base oil in a frying pan or electric baking pan, and then put it in a leek box to fry

14. Fry until one side is golden brown, then turn over and continue to fry, fry until both sides are set and golden brown, and then you can get out of the pot

15. The thin skin and large filling, the delicious leek box is ready, the outer skin is burnt and fragrant, and the inner filling is delicious

Tips

1. The leeks are poured with oil first to seal the water, so that the adjusted leek filling will not come out of the soup.

2. The relaxation of the dough cannot be ignored!

3. Boil on low heat until golden brown on both sides.