2. Prepare flour and pour in hot water.
3. Stir into a floccule.
4. Start and face.
5, into a flour-free dough. Cover with plastic wrap or wet cloth, and let stand for 15 minutes to prepare the filling.
6. When the stuffing is ready, you can round the dough again.
7. Divide into two equal parts, one part is covered with wet cloth and the other part is twisted into strips.
8. When the dough is standing, wash the leeks and drain the water.
9. If you want to dry leeks faster, you can clean them with a kitchen paper towel.
10, cut into small pieces, and pour in appropriate amount of sesame oil to avoid leek water.
1 1. One of the eggs is fried and cut into small pieces with a shovel.
12. Prepare shrimp skin. If it is washable, use it directly. If it is not cleaned, drain the water.
13. Pour scrambled eggs with shrimp skin into leeks.
14. If you want to make the stuffing more cohesive, you need another raw egg at this time.
15. Beat the eggs into the stuffing and mix well.
16, sprinkle with spiced powder and refined salt. The stuffing is ready. The stuffing of raw eggs won't come loose.
17. Cut the kneaded noodles into 9- 10 equal parts.
18. After flattening, roll them into thin dough.
19. Pack a proper amount of stuffing.
20. Fold the sides in half and pinch them tightly.
2 1, starting from the lower corner of the last edge, pinch a small edge, press the thumb in the direction of the index finger, and pinch tightly.
22. Pick up a small edge at the pressed position, and then continue to press and fold the first small edge.
23, so continue, try to make every lace evenly pressed.
24, all done.
25. Put a little oil in the pot. When the oil is slightly hot, put it into the leek box, change it to medium-low heat, and turn the edge to the upper color. You can turn it over several times. Because the dough is hot, it is easy to cook, that is, there are raw eggs in the stuffing, which should be slowly branded with a small fire.