The weather cleared, the snow stopped, and I felt like I could do it againToday's weather is exceptionally good, after lunch, riding my beloved little electric donkey, I went to my mother's house, mainly thinking about my mother's leek, I want to eat my mother's leeks box, in Henan leek box is definitely the most popular traditional snack.
In particular, I often hear the elderly at home say that the head stubble is a mouthful of "race ginseng"., can't miss it, isn't this early spring, take advantage of today's good weather, I have to go back quickly to see, what the leeks look like, I have to harvest the first stubble leeks for it, and strive to eat the first stubble.
Why do you say you want to eat leeks? As the saying goes, "the best taste in the world is spring leeks", because the leeks at this time have not only accumulated rich nutrients after a whole winter of dormancy, but also have no spicy taste when eating, especially its freshness and tenderness, which are incomparable to leeks in other seasons.
Whether it is a roasted leek box, fried and eaten, or made into vegetable corners and spring rolls, the taste is extremely delicious, so don't be soft when you meet it, but you can make it hard, and it would be a pity to miss it.
Fortunately, today is not in vain, my mother has not been to the vegetable field recently, Leng is cut a large basket, I came back satisfied, come back and let my mother brand the leek box for me, let's see how my mother is branded.
Recommended method: [leek box].
Preparation: Noodles
Add 500 grams of water to the basin, then add 260 grams of water and stir into a flocculent, if the weather is cold, it will rise faster with warm water, and then knead into a dough with moderate hardness and softness, the dough can be harder, but don't be too soft, it is easy to be sticky if it is too soft, it is not easy to roll it out when rolling, and the dough will be relaxed for a while.
Preparation of ingredients for filling:
A small handful of sweet potato vermicelli, soak in warm water in advance to soften, just cut back the leeks to choose, the current tender leeks basically do not need to choose how to be very clean, and then clean with water, dry the water, knock 3 eggs in the bowl and beat evenly, and finally prepare some shrimp skin.
Chop the soaked sweet potato vermicelli, add dark soy sauce and stir evenly to color, cut the leeks into small pieces and put them in a pot, add a little grinding sesame oil and stir well, so that the cuts at both ends of the leeks will not come out of the water, and the eggs do not need to be scrambled.
Prepare the filling:
Pour all the ingredients into the leeks, add a drop of salt and five-spice powder or thirteen spices and stir well, if you don't like to eat, you can not put it, our hometown is more accustomed to putting this, and the rest of the seasoning does not need to be put, because leeks, eggs, and shrimp skin are relatively fresh, and what you eat is the original taste.
Post-production:
The loose dough is taken out and kneaded smooth, and then divided into several small flour agents, take one first with a rolling pin, press a pressure to roll it out, roll out the dough sheet and roll it thin, the thickness is according to your own preferences, it is best to roll out the thin point to eat, the taste is better.
After rolling out the dough, spread the prepared filling evenly on top, then cover it with a sheet of dough of the same size, and then push a lace along the perimeter with your fingers to prevent the filling from being exposed.
Serve in the pot and sear:
Brush the electric baking pan with a little oil, put the finished leek boxes one by one, like to eat crispy ones and put more oil, eat soft ones on the contrary, put less oil, and burn both sides until the color is golden and you can get out of the pot, and the fragrant leek box is ready.