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.