Leek box

Overview

Leek box is an indispensable delicacy for tasting spring leeks. Sister Crab makes the leek box and doesn’t like to put a lot of ingredients in. She only uses leeks and eggs, which are very delicious after simple seasoning. She is afraid that too many ingredients and seasonings will take away the freshness of the leeks. In addition to the small amount of ingredients, the method of processing eggs is also very special. Let’s take a look at how to make leek boxes. Mix the raw eggs directly with the leeks. I learned this from the breakfast shop owner. It is indeed very easy to use.

Tags

• staple food
• pasta
• home cooking
• lunch
• dinner
• chives
• edible oil
• egg
• flour
• sesame oil
• warm water
• yeast
• boiling water
• salt

Ingredients

Steps

1. 1 Make the dough first, put the flour in a basin, add freshly boiled water, stir while adding water, and mix into dough.

   

2. 2 Dissolve 2 grams of yeast in 10 grams of warm water and set aside. Traditional leek boxes do not use yeast, but adding a little yeast can improve the taste of the dough.

   

3. 3 Start kneading the dough when the dough is not hot. Pour the yeast water into the dough. After repeated kneading, the dough will be smooth. If you have time, knead the dough 20 minutes in advance and the dough will be in better condition.

   

4. 4 Roll the dough into long, thick strips and divide into small portions.

   

5. 5 Roll the dough into pieces one by one and set aside. Although yeast is added, we do not need to wait for it to ferment. During the operation, the yeast will work to make the dough taste better.

   

6. 6 Chop the leeks. The roots of the leeks are difficult to clean and often contain some dirt and sand. Cut off a small section of the roots before cleaning.

   

7. 7 Place the chopped leeks in a basin, drizzle with sesame oil and mix evenly. Only add sesame oil, and other seasonings as appropriate. You can use a small amount of white pepper or mushroom powder to enhance the aroma of leeks, but don't use too much.

   

8. 8 Place a pancake on the kitchen curtain, take out a portion of the leek filling, put it in a bowl, add salt and mix evenly, then beat an egg in the bowl and mix it with the chopped leeks to make a vegetable box filling.

   

9. 9 Spread the leek and egg filling evenly on top of the pancake, making sure to leave some white space around it to facilitate kneading and closing later.

   

10. 10 Cover it with another pancake and knead the edges together, and the raw embryo of a leek box is ready.

    

11. 11 Preheat the pan, pour a little oil, put the raw leek box on it, and heat it over medium-low heat first. The bottom of the pancake will be fried and colored, and it will become a little hard.

    

12. 12 Then turn the pancake over and heat it over medium-low heat first to let the other side of the vegetable box color and harden.

    

13. 13 Then turn to low heat, cover the pot and fry for a few minutes so that the leek filling is cooked.

    

14. 14 Finally, open the lid of the pot and continue frying over low heat for a while to dissipate the excess water vapor. When the entire vegetable box looks thicker and it feels hard when pressed with a spatula, the vegetable box is ready to be taken out of the pot. Cut it into small pieces with a knife, and you can enjoy it directly. The leek box made in this way has a higher degree of fusion between eggs and leeks, and has a rich aroma and a great taste. Try it now.