Flour1000g, leek 500g.

way

1. First, add water to the flour and knead it repeatedly into dough, the hardness is almost the same as that of Bao jiaozi's dough. The crust is cold water and there is no need to ferment dough.

2. Wash the leek and cut it into small dices; Beat the eggs, fry them in a pot until they are 70% mature, and shovel them into diced pieces with a shovel; Cut the dried bean curd into cubes.

3. Stir the diced leeks, diced eggs and diced dried beans evenly, and add mashed black pepper, spiced powder, salt and sesame oil to taste.

4. Cut the dough into small pieces of about 2cm, knead it and roll it into oval dough (convenient filling). Place the prepared stuffing in the center of the dough, close the sides and knead. For the sake of beauty, you can use a clean comb to print a row of comb ruler marks on the edge of dough.

5. Use a flat-bottomed non-stick pan, heat the pan slightly, pour a little peanut oil into the pan, and cover the bottom of the pan (our family belongs to cooking oil lovers, and we don't like friends to cook directly). Turn down the heat, cover the pot and stew.

6. Don't overcook leeks, simmer for about 3-5 minutes and fry for about 3 minutes. Press the belly of the cake with your hand. If it bulges immediately, it means it's ripe. Turn off the fire and simmer.

Matters needing attention

Be sure to simmer, or the fried skin will not be golden yellow.