【媽媽的傳承】韭菜盒子：皮薄餡多、放涼也不硬！燙麵比例與防出水秘訣大公開

This is a home-style dish that carries family memories and longing. The video shares in detail the mother's secrets to making chive boxes, including how to adjust the ratio of "scalded dough" to achieve a chewy skin, and how to use "sesame oil to seal" the filling to prevent the chives from releasing water, ensuring the filling is tender and juicy. Whether dry-fried for a refreshing taste or pan-fried for a crispy aroma, this flavor warms the stomachs of the whole family. 1. Dough Ingredients: All-purpose flour: 500g Hot water: 280g Cold water: 120g Cooking oil: 1 tbsp 2. Filling Ingredients: Chives: 300g Eggs: 3 Dried shrimp: 40g Vermicelli: a small handful Scallions: 3 Ginger: approx. 20g 3. Seasonings: Egg seasoning: Rice wine (1 tsp), pepper powder (1/8 tsp) Fishing and seasoning of the filling: Cooking oil: approx. 2 tbsp (for frying eggs and dried shrimp) Rice wine: 1 tbsp Soy sauce: 1 tbsp Pepper powder: 2 tsp MSG: 1/2 tsp (adjust to taste) Sugar: 1 tsp Sesame oil: 1 tbsp (Key step: first mix into the chives to coat them with moisture) #ChivePan #ChineseSnack #HotDough #HomeCooking #RecipeSharing #TraditionalFood #NoodleTutorial #Mom'sTaste #ChivePanRecipe #LeekTurnovers