Seafood Chive Box
Overview
Spring is the best season to eat leeks, and the leek box with seafood is even more delicious
Tags
Ingredients
Steps
-
Choose fresh clams and wash them, they must be able to open their mouths. Then put the cold water in the pot, heat it, and take it out when the clams slowly open. Remember that the clam must be slightly open here, because the leek box will have to be heated later, and the clam will be easily aged if the clam has a large opening and is heated again.
-
Add a small amount of water and a little salt to the eggs, beat them up, heat the pan with cold oil, put the egg liquid into the oil and stir-fry, be careful not to overheat. Then, use a shovel to chop and set aside.
-
Set aside the clam meat. If there is sand, wash it in the clam cooking water. When washing, be sure to use two chopsticks to stir in one direction, so that all the sand will be washed out by going back and forth several times.
-
Wash the leeks, control the water and chop them into mince, soak the fungus and chop it into mince, just cut the clam meat a few times. If it is not too big, you can leave it uncut, and then put all the ingredients together.
-
Make the dough in advance, take it out and knead it well (I will omit the process of making the dough), then put it in a basin to rise for the second time
-
After the dough is kneaded, add sesame oil, oil, salt and peanut oil to the dish during the second proofing process, stir evenly, and the box filling will be ready
-
Cut the dough into small pieces and roll it out, wrap it up like buns, preheat it in an electric baking pan and apply a thin layer of oil. After the box is wrapped, put it in the pan and fry both sides until golden brown. I was busy alone in the morning, and I really couldn’t spare the time to take pictures while making and frying, hehe
