Leek box
Overview
Onions in the first month and leeks in the second month. It is said that the second month of the lunar calendar is the best time to eat leeks. Leeks have the effect of insulating the human body, dispersing blood stasis, nourishing the liver and kidneys, warming the waist and knees, aphrodisiac and strengthening essence. It's the beginning of spring, and the first crop of leeks is on the market. Let's quickly start making leek boxes. This is the most satisfying version I have made after several versions. The skin is thin, golden and crispy, and the chive filling is crispy and tender, very delicious.
Tags
Ingredients
Steps
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Add 2 tablespoons of peanut oil to the flour and mix well.
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Pour in hot water and stir until it becomes flocculent. Knead into a smooth dough for about 20 minutes.
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Fry the vermicelli in a pan until thick.
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Take it out, let it cool and then crush it.
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Break the eggs into the pan and fry into small pieces and let cool.
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Wash, drain and chop the leeks, add 2 tablespoons of sesame oil and mix well.
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Add chopped vermicelli and mix well.
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Add the chopped eggs and mix well, add salt and pepper, mix well and set aside.
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Cut the dough into small pieces.
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Roll out the dough into a slightly thicker middle and thinner edges.
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Place leek filling on one side.
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Lift the other side and fold it in half, pinching the edges.
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Starting from one side of the semicircle, use your thumb to fold a small pleat diagonally upward, and move forward to fold another small pleat, so that the previous pleat presses half of the back pleat, and so on to the other end.
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The finished box is in a lace shape. Make all the boxes in sequence.
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Heat a pan, pour a little oil, put the leek box into the leek box and fry over low heat until both sides are golden brown.
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Remove from pan and plate.
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The outside is thin and crispy, and the inside is juicy and fragrant. Very delicious.
