Chinese chives

250 grams

Eggs (of hens)

four

mid-gluten flour

600 grams

condiments

Proper amount of vegetable oil

Proper amount of salt

Proper amount of ham sausage

Proper amount of dry rice

Appropriate amount of pepper

The method of ham, egg and leek box

1

The flour was scalded and stirred with 90- 100 degree boiling water, and all the flour caked.

2

Cool slightly, knead into dough, cover with plastic wrap and relax for 20 minutes.

three

Soak dried seaweed in water for later use.

four

Wash leeks and chop them into powder.

five

Pour a proper amount of oil into the pot (put more scrambled eggs than usual), heat it, pour in the egg liquid, and quickly break it up with chopsticks.

six

After the eggs are broken up, turn off the fire and continue to stir. Solidify the eggs with the remaining temperature in the pot and let them cool for later use.

seven

Cold eggs, chopped ham, soaked dried seaweed and chopped leek are all put into a container, seasoned with salt and a little pepper and mixed well.

eight

Sprinkle a little flour on the loosened dough chopping board and knead until smooth.

nine

Cut a hole in the middle and rub it into a circle.

10

Cut the dough ring and knead it into a uniform strip.

1 1

Cut into equal parts with a knife and sprinkle with flour to prevent adhesion.

12

Punching the incision and pressing into cakes.

13

Dry into dough (not too thin, only 2 dumpling skins thick)

14

Take a slice and put the stuffing in the middle.

15

Fold the edge and press it.

16

Put a little oil in the bottom of the pot into the wrapped leek box and fry it on low heat.

17

Fried golden on both sides.