How to make fried chive boxes

Chive dumplings can be said to be a common breakfast food. Nowadays, there are small stalls downstairs of many residential buildings. As soon as the morning comes, each stall owner begins to use all kinds of tricks to attract customers. Chive dumplings are quick to make and very filling, so many people choose to buy one and eat it while walking. The method of deep-fried leek dumplings originated from Shandong. So what are the methods of deep-fried leek dumplings?

The climate changes abnormally in spring, and the human body needs to protect its "yang energy". Leek is a warm food that can dispel yin and cold, nourish the body and replenish qi, and is very suitable for supplementing the needs of the human body at this time. Eating more leeks in spring can also play an excellent role in "nourishing the liver". Leeks can also prevent fatigue and help people deal with the difficult "spring sleepiness".

How to make fried vegetable box:

Kneading dough (leavening dough)

(1) Take an appropriate amount of flour in a dough bowl, add half a bowl of cold water, hold the bowl with your left hand and chopsticks with your right hand. Pour some water and stir with chopsticks; pour again and stir again until all the flour is stirred into floccules as shown in the picture.

(2) Knead the flour into dough and mix it with the old yeast.

(3) Cover with gauze and let it rise. In winter, place it in a sunny place or a warm place for about half a day. That is, if you knead the dough in the morning, it will be almost done by noon. In summer, the fermentation process of the dough usually takes 2 to 3 hours.

(4) The dough is twice as big as before and will be in the shape of a honeycomb when stretched. Use your finger to poke a hole in the dough. If the hole does not return to its original shape after you remove your finger, it means the dough has risen.

Wrapping and frying vegetable boxes:

(1) Take a larger flat plate and pour a little cooking oil into it to prevent it from sticking. Tear off a piece of dough and spread it into a pancake shape on the bottom of a plate. The thinner the better.

(2) Scoop 3 or 4 spoonfuls of filling and place them in the center of the dough. Then flatten it with a spoon and spread it evenly, leaving only a narrow edge around the dough. Put as much filling as you can.

(3) Hold the edge of the dough with your hands and slowly gather it together, twisting it like making dumplings, and finally pinch off the excess dough.

(4) Then turn the vegetable box over, flatten it slightly, and then round the edges.

(5) Pour a little more oil into the pan (I don’t use much oil, so it’s half fried and half deep-fried, thick~~) When the oil is hot, put the vegetable boxes into the pan and fry them over low heat.

(6) Use a spatula to quickly flatten the vegetable box. This will make the dough thinner. Only when it is thinner, the vegetarian filling inside will be easier to cook and the vegetable box will have a particularly crispy texture.

(7) Because it is a vegetarian filling, you don’t have to worry about it not being cooked well. Just flip it over and fry it until both sides are golden brown.

Cooking tips:

1. There are three main differences between Shaanxi's vegetable boxes and ordinary vegetable boxes:

First, we used "leavened dough". My good friends, you can just use yeast to make the dough. What I used was "old yeast". I bought it from a store selling steamed buns. I told them directly how much it cost. I bought one dollar, which was enough.

Second, the dough must be kneaded into a thin and soft shape, the kind that cannot be shaped into a lump when you pull it out of the basin.

Third, ordinary leek dumplings are fried or baked, while Shaanxi leek dumplings are deep-fried. The difference lies in the amount of oil used.

Frying: less oil.

Frying: Basically no oil is needed, but the pan should be thick.

Frying: Use a wide layer of oil, don’t be reluctant to pour the oil like Ren.

2. When mixing the stuffing, add oil first and then salt. This will retain the moisture in the leeks. Of course, the vermicelli can also absorb some moisture.

3. The fried vegetable boxes just out of the pan are the most delicious. The skin is crispy, and the leeks, eggs, vermicelli and tofu are all tender and fragrant. They are so delicious when accompanied by hot breath!

4. If the vegetable dumplings are left for too long, the dough will become neither soft nor crispy, and the flavor will be lost. Therefore, they must be fried immediately before eating, and one should be eaten as soon as they are fried.

5. The vegetable boxes sold outside have a particularly crispy texture. I wonder if baking powder is added to them? I made this myself without adding anything else except old yeast, and it still has the same thin and crispy texture!