The leek box is delicious. The leek is crispy and tender without water. The thin skin is large and the mouth is not enough to eat.

There are many ways to eat leeks. Stir-fry, making cakes, buns, and dumplings are all delicious. The most classic way to eat leeks is the box of leeks. The skin is thin and the filling is large, the outside is charred and the inside is tender, and it is delicious and delicious. People in the north all like to eat very much. Today Rong'er shared 3 styles of leek boxes, all of which are thin-skinned and do not reveal the stuffing, and the mouth is not delicious enough to eat!

┄【First Type】┄

A handful of leeks and a piece of tofu are paired to make a box. The method is novel and simple!

〖List of ingredients〗A handful of leeks, a piece of old tofu, fungus, dumpling skin, two eggs, salt, rapeseed oil, a spoonful of salt, half a spoonful of oyster sauce, a little bit of sesame oil

〖Production steps〗

1. First prepare a handful of leeks, clean them first, and then drain the water;

2. Now we prepare a piece of old tofu, crush it with a fork, break in two eggs, add half a spoon of salt, and then stir evenly with chopsticks;

3. Add two spoons of rapeseed oil to the pot, add the tofu under the oil heat, fry for a while on a low fire, then slowly stir fry until there is no moisture in the tofu, take it out and let it cool for later use;

4. Drain the leeks and cut them into small pieces as much as possible, and put them into a bowl after they are cut. Add two spoons of cooking oil and stir to prevent the leeks from leaking;

5. Then cut some soaked fungus, cut into the end and put it with the leeks, then add the cold tofu, stir and stir, add a spoonful of salt, half a spoonful of oyster sauce, a little sesame oil, and stir evenly. ；

6. Now take out the two-yuan dumpling wrapper, stack the three pieces together, press it with the palm of your hand, roll out with a rolling pin, and roll it out. After you roll it out, add a large spoonful of stuffing. The edges can be moistened with water, and then folded in half To get up, first pinch the edges with your hands to seal, then use a fork to gently press out the mark, and the beautiful leek dumplings are ready;

7. Add a little more cooking oil to the pot. After the oil is hot, add the dumplings. Use a low fire to fry slowly here. Don’t be impatient. At the same time, you must turn over frequently to avoid frying until it becomes crispy on both sides. Crisp, with a little golden color, you can fish it out to control oil;

8. My pot is still a bit small. I divided the dumpling skins for two yuan into three times before I fry them all. The dumpling skins produced in this way are very crispy, especially fragrant, very crispy and fragrant;

There is no need to knead the noodles without waking up, just press the fork and flip the chopsticks, and the beautiful and delicious leek box is ready, and the thin skin is big and the filling is very delicious. Tear open the inside is full of fillings. Chives and tofu are eaten together, they are also very fragrant, the nutrition is simple and delicious, and novices can make it!

┄【Second Type】┄

This dish is a box made with leeks and fungus. The method is simpler than pancakes and more delicious than pancakes.

〖List of ingredients〗

Dough: 200 g flour, 2 g salt, 100 ml warm water, cooking oil

Ingredients: 1 handful of dried fungus, leeks, 10 grams of cooking oil, 1 tablespoon of salt, 1 tablespoon of thirteen spices, 1 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, 3 eggs

〖Production steps〗

1. First prepare 200 grams of flour, then add 2 grams of salt to increase the gluten of the flour. After stirring evenly with chopsticks, use 100 ml of warm water to knead the noodles. It's too good to knead, we can put the lid on and let it stand for 10 minutes before kneading;

2. Now the dough is much easier to knead, it takes about 3 minutes to knead it, and then arrange the dough into long strips, divide it into 5 small doughs, and then directly knead the small doughs into small long strips;

3. Prepare a plate, brush a layer of cooking oil on the bottom, put in a small dough, and brush a layer of cooking oil on the surface, because the dough with cooking oil will have better ductility, and then cover it with plastic wrap to proof it 2 More than hours (the longer the waking time, the better the malleability of the noodles), if you want to put it in the refrigerator overnight, and make it directly the next morning, it is also possible;

4. Now let's prepare the stuffing. Add 1 handful of dry fungus to the pot, a large bowl of water, cover and cook on medium heat, and cook until the fungus is fully soaked. This will not only soak the fungus, but also at the same time. Boil the fungus, remove it for cleaning after cooking, you can wash it several times, squeeze the water out after washing, then put it on the cutting board and cut into fines, then put it into a large bowl;

5. We prepare another handful of leeks, remove the white roots, and then cut the leaves of the leeks into fine pieces. After cutting all the leaves, put them into a bowl as well. Add 10 grams of edible oil to prevent the leeks from leaking out. Add 1 tablespoon of salt after stirring. , 1 tablespoon of thirteen spices, 1 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, stir well and set aside;

6. Prepare another bowl, beat 3 eggs, stir them with chopsticks, add a little more cooking oil after the pan is hot, pour the egg liquid after the oil is hot, stir into chicken rice with chopsticks, and then let it cool off , After the eggs are cool, pour them into a large bowl with leeks. After mixing them evenly, the filling is ready;

7. Take out the awake noodles. I have been awake for 4 hours here. At this time, the extensibility of the noodles has been very good. Pour the excess oil in the plate on the cutting board and spread it evenly, then take out the dough and put it on the cutting board. Put it on, press it down gently with your hand, and roll it into a tongue-like shape with a rolling pin, making it as thin as possible without breaking it;

8. Then put the filling in the middle of the dough, fold the two sides to wrap it, and then close the mouth, pinch the middle and both sides, and then roll it up from one side. After rolling it into a dough like this, gently press it again. Ok

9. Preheat the electric baking pan, brush a layer of edible oil, put in the dough, and gently press it with your hand, and then brush a layer of edible oil on the surface, start to fry on low heat, and turn it over until one side is set. Until both sides are baked to golden brown, it means that the noodles are fully cooked and ready to be eaten out of the pan.

The leek box made in this way is really big with thin skin. The stuffing inside can be seen from the outside. It feels like it is ready to express. It looks particularly appetizing. It tastes soft on the outside and soft on the inside. It is full in one bite. It's all stuffing, with fungus added, it will have a crunchy texture, nutritious and delicious.

┄【The third kind】┄

Don’t make half-hot noodles, and the noodles that come out are soft and slightly chewy. They will taste more fragrant. They will not break the skin without revealing the fillings, the skin will be crispy, and the fillings will be delicious. The method is also super simple. difficult.

〖List of ingredients〗

Dough: 300 grams of flour, 3 grams of salt, 130 grams of hot water, 40 grams of cold water

Stuffing ingredients: 300 grams of leeks, 20 grams of cooking oil, 4 eggs, 2 spoons of salt

〖Production steps〗

1. 300 grams of flour and 3 grams of salt. First use 130 grams of hot water at about 80 degrees to boil the noodles. After mixing well, add 40 grams of cold water. The texture of the noodles made by this ratio is better than that of half-hot noodles;

2. Knead into a smooth and soft dough. This dough must be soft. Apply a layer of cooking oil on the surface and cover it for 1 hour. The longer the time, the better the ductility;

3. Now let’s adjust the filling, 300 grams of leeks. I have washed them in advance and dried them. Now I’ll cut the leeks, put them in a large basin, add 20 grams of edible oil and stir evenly to prevent the leeks from leaking water. ；

4. Beat 4 eggs into a bowl first and stir;

5. Add enough oil to the pot, heat it up, pour in the egg mixture, fry it into browned egg pieces, serve it with the leeks, mix well and add two spoons of salt to taste. I didn’t put any other seasonings. It tastes like the original taste of leeks, very fragrant;

6. Take out the awake dough and knead it into long strips. Divide it into small doughs of equal size. Take a small dough and roll it out thinly, and finally roll it into an oval shape. Compared with the round leek that is actually oval-shaped. The box is more beautiful. Put the leek and egg stuffing on the two sides and pinch it tightly. If you want to look good, pinch a circle of lace, and the raw embryo of the leek box is ready;

7. Brush the pan with oil, and place the raw embryos in order. Brush the surface with a layer of oil and turn on medium heat. When the front is baked, you can cover the lid. One side is golden and the other side is turned over. Do not cover the lid at this time. The crunchy taste is actually better;

8. Bake until both sides are golden brown, and the fragrant leek box is complete;

I actually prefer the older ones. They are crispier and more fragrant when eaten while they are hot. Take a look at them. They are really thin and big and super fragrant!