I remember doing it before, but flipping around I couldn’t find the record …… Never mind, redo it!
A simple version of the leek box, using mostly leeks and eggs for the filling. Then I tried adding some shrimp skin to it and it worked perfectly.
The wrapped leek box must be cooked on low heat, turning it back and forth on both sides so as not to scorch the outer skin.
When the leek box on both sides until golden brown, it is ready to be cooked. Try one while it’s hot, it really tastes the best-.
|main ingredients (in a cooking recipe)|
Hot water at 90°C
Ultra detailed and complete version of 【Leek Box】.
Pour 130g of all-purpose flour into a bowl and slowly add hot water at 90°C.
Stir with chopsticks to form cotton wool
knead it into a smooth dough
Cover with plastic wrap and set aside to rise for half an hour.
95g leeks, rinsed and dried in advance, then chopped and placed in a bowl
Pour in 10g of oil and mix well
Knock the eggs into a bowl and break them up with chopsticks.
Pour 10g of oil into a pan. When the oil is hot, add the eggs and slide them back and forth with chopsticks until they form.
Add 5g of shrimp skin to the pan, add 1g of salt, 0.5g of pepper and 5g of oyster sauce and stir-fry evenly.
Serve the scrambled eggs and shrimp from step 6, pour in the leeks and mix well
Step 2 Roll the fermented dough into long strips.
divide into equal-sized doses
Dust small dough balls with a little flour, press with a rolling pin and set aside
Fill the crust with the right amount of filling.
Wrap into a semicircle and flatten gently with your hands.
Pour 10g of oil into a pan and open with a brush
Place the wrapped leek box in the pan and brand on low heat
Toss back and forth on both sides until the leek box is golden brown on both sides.
Thud! The leek box is ready.