Remember 3 tips, wrapping the leek box does not produce soup, and when you eat it, it is tender, juicy and crispy

Today I branded a few leek boxes, the skin is golden on the outside, and the yellow, white, and green filling on the inside looks good. Take a bite that is charred and crispy, soft and chewy, tender and juicy.

Some friends said that leeks are particularly easy to get out of the water, and every time I use it to make dumplings, I can't cover the skin, so today I will share how I do it? When you wrap it, you don't have soup, but when you eat it, it's tender and juicy.

Ingredients: 150 grams of flour, 200 grams of leeks, 50 grams of vermicelli, 30 grams of shrimp skin, salt, white pepper, oil

Make:

First, first and foremost

150 grams of flour, add 1 gram of salt to increase gluten and mix well;

Pour in 80 degrees of boiling water, about 90 grams, add a little oil, knead into a ball, and make noodles for 15 minutes;

After 15 minutes, rub it a few times and it will be smooth, continue to let it rest for half an hour, and this action can be repeated again.

Key point 1:

Boiling water and noodles, the dough is in place, and it is naturally soft and chewy without breaking the skin.

Second, the time to process the leek filling

4 eggs add salt and white pepper to beat well, pour into the hot oil and quickly disperse, the egg liquid is not completely solidified before the pot, so that the eggs are moist and fragrant;

Soak 50 grams of dried vermicelli and chop them, add 30 grams of shrimp skin, mix well and set aside;

200 grams of leeks, washed and dried, chopped, poured 1 tablespoon of sesame oil, without salt, lock in moisture and set aside;

Until it's time to wrap the stuffing, toss together the leeks, eggs, vermicelli and shrimp skin.

Key point 2:

Leeks don't come into direct contact with salt, so they won't come out of the soup.

3. Pack the box

I divided 8 pieces of good dough, each about 30 grams;

Flatten the dough, roll it out into large round slices, and put the filling, about 60 grams;

Then align and knead, you can use a rolling pin to press the edges to stick tighter;

You can also pinch a beautiful lace to prevent the seal from exploding and leaking the filling when cooking.

Fourth, the branding box

Pour a little oil into the pot, bring to a boil until warm, and put the box into the pot;

Pour a little water, cover the pot and fry slowly over low heat;

Open the lid and turn over every 2 minutes until both sides are evenly colored, and the bulging is cooked through.

Key point 3:

The whole process is on low heat, cover the pot and fry it, that is, it is soft and burnt, and the fire is big, which will definitely give you a black face.

These lessons are my experience based on Chef Fan's latest leek box video

Chef Fan said, the box is delicious, remember four key points:

First, hot water and noodles, the dough is soft and chewy

Second, lock in the leek moisture with oil first

Thirdly, before filling, mix the eggs and shrimp skin with the leeks

Fourth, cover the pot and fry slowly over low heat

Don't let go of the first fresh in spring, like and collect it to try it