Leek Box----The right time to eat leeks in early spring (with detailed wrapping method of box lace)

Overview

Whenever leeks are on the market, I buy some. Sometimes I fry eggs, sometimes I make dumplings, sometimes I fry pancakes, and sometimes I make a vegetable box. There are really many ways to make leeks. Today, I will share with you how to make a [leek box]. In other words, this leek box looks simple, but in fact, it takes a lot of care to make. Especially the dough and filling. If they are not done well, the dough will be too hard and the filling will be too loose. Moreover, if you want to make the leek box more beautiful, a small lace is the icing on the cake, but many people don't know how to make this lace. Below, the chef will share with you how to make leek boxes, including the notes on dough, fillings and lace.

Tags

• staple food
• home cooking
• cake
• spring recipes
• chives
• egg
• five spice powder
• flour
• hot water (about 80°)
• shopee
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare the flour and pour hot water. Stir until fluffy.

   

2. 2 Start making noodles.

   

3. 3 Knead into flour-free dough. Cover with plastic wrap or a damp cloth and let sit for 15 minutes while preparing the filling.

   

4. 4 While the dough is resting, wash the leeks and drain them.

   

5. 5 If you want the leeks to dry faster, wipe them clean with a kitchen towel.

   

6. 6 Cut the leeks into thin pieces and pour in an appropriate amount of sesame oil to prevent the leeks from becoming watery.

   

7. 7 Fry one of the eggs and cut it into fine pieces with a spatula.

   

8. 8 Pour the scrambled eggs from the shrimp skin into the leeks.

   

9. 9 .If you want the filling to be more sticky, you will need a raw egg at this time.

   

10. 10 Crack the eggs into the filling and mix well.

    

11. 11 Sprinkle in allspice powder and refined salt. The filling is ready. Adding raw eggs to the filling will prevent it from falling apart.

    

12. 12 Once the filling is ready, the dough can be rounded again.

    

13. 13 Divide into two equal parts, continue to cover one part with a damp cloth, and roll the other part into a long strip.

    

14. 14 Cut the kneaded dough into 9-10 equal parts.

    

15. 15 Press flat and roll out into thin dough.

    

16. 16 Wrap in appropriate amount of filling.

    

17. 17 Fold both sides in half and pinch tightly.

    

18. 18 Starting from the lower corner of the last edge, pinch up a small edge, press your thumb through the direction of your index finger, and pinch it tightly.

    

19. 19 Pinch up another small edge at the pressed position, and continue pressing to overlap the first small edge.

    

20. 20 Continue like this, trying to press every lace evenly.

    

21. 21 Do it all.

    

22. 22 Put a little oil in the pot (or use a non-stick pot without oil). When the oil is slightly hot, put the leek box in, change the heat to medium-low, and fry one side until it is colored, then turn it over. You can turn it several times. Since the dough is hot noodles, it is easier to cook. However, there are raw eggs in the filling, so it needs to be cooked slowly over low heat.

    

23. 23 I like the lighter color, less oily, and the light color seems to be healthier.