Leek box (jiu cai he zi )

Leek box

Introduction:

Production steps:

Step 1: clean the carrots and dried incense and cut into small cubes.

Step 2: beat two eggs with a little salt.

Step 3: after washing the leeks, control the dry water and cut them up.

Step 4: soak the sweet potato vermicelli in warm water until there is no hard core. If you are afraid of being uncooked, you can scald it with boiling water, then control the dry water and cut it up for standby.

Step 5: after cleaning, soak in warm water for about two hours.

Step 6: make a soft dough with warm water and cover it with plastic film or wet cloth for half an hour.

Step 7: first put the soaked sea rice into a frying pan, remove the moisture, add proper amount of peanut oil, stir fry until fragrant, and then set aside.

Step 8: another pot, put peanut oil amount, oil heat into the egg liquid, with chopsticks quickly fry.

Step 9: put the prepared diced carrot and dried diced sesame, stir fry over medium heat.

Step 10: cut the vermicelli and stir fry for a few minutes until the moisture of the vermicelli is dry. Season with salt. Turn off the fire.

Step 11: find a larger container and mix the ingredients in step 4 with the fried sea rice and leeks. If you're worried that the stuffing doesn't taste good enough, add salt before packing the leek box to prevent the leek from getting out of the water.

Step 12: knead the dough smooth and divide it into uniform small dosage forms.

Step 13: roll out the dumpling skin.

Step 14: pack in the filling. I can't make lace, so it looks like a round bun

Step 15: put the right amount of oil in the pan. When the oil temperature is 50% hot, put it into the wrapped box and fry it over medium low heat until the cold noodles are golden.

Materials required:

Leek: 250g

Carrot: 1

Dried incense: 1 piece

Eggs: 2

Sweet potato vermicelli: right amount

Haimi: moderate amount

Flour: right amount

Salt: right amount

Peanut oil: right amount

Note: 1. Stir fry the vermicelli to remove the excess water in the vermicelli, so that in case the leek leaves the water, the vermicelli can absorb part of the water. 2. Adding salt when frying filling can make the filling taste better.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Jiu Cai He Zi