I. Materials

Noodles: 200g flour, 80-degree hot water 120g.

Stuffing: leek 120g, 2-3 eggs, 20g dried rice, 50g dried mung bean vermicelli, oyster sauce 10g, 2g salt, 5g sugar and 5g sesame oil.

Second, stuffing preparation steps

1. Soak dried seaweed in a little warm water (shrimp skin can be used instead, but dried seaweed tastes more delicious).

2. Break, chop and cool the eggs.

3. Soak the vermicelli in hot water and chop it up.

4. Wash and dry leeks and cut into sections.

5. Add the mixed raw materials into the seasoning in the formula table and stir evenly.

Third, the practice of leek box

1. Add warm water to the flour, stir and stew for 5 minutes, then knead the dough, cover it and wake it for 20 minutes, and then knead the flour until it is smooth.

2, divided into 20 grams of small doses, "thin, about 1mm thick.

3. Add leek stuffing and knead it into a picture shape.

4. Brush the pan with thin oil, put the leek box in, brush a little oil on the surface and bake until golden on both sides. During the baking process, there will be a bulge due to the hot air, so poke the exhaust with a toothpick.