1, with half hot noodles and noodles, so that out of the leek box is the most delicious. The principle is to use hot water to soften the gluten, and part of the starch hot cooked puffed up, reducing the hardness of the dough, so the higher the temperature of the water, the more the amount of boiling water, the softer the finished product, eat up the less powerful, and there will be sticking to teeth, sticky hands, sticky work board shortcomings, so the general hot noodle products are not all hot water, discretionary mixing of some of the cold water surface, to maintain toughness. Hot noodle dough, more use of gluten flour to make, because the gluten above the flour, the quality and quantity of protein contained in more, so that the pasta made soft with tough, will not stick to the teeth. If you use low gluten flour to do, it will be due to gluten is not enough, and make the product sticky rotten unpleasant.

2, the required materials: 2 bowls of flour, 3 eggs, leeks half a catty, shrimp 2 tablespoons, oil and salt, white pepper 1 teaspoon.

3, leeks choose clean, put the flour into the pot, flour with ordinary gluten flour can be.

4, to the flour into the hot water (water temperature of about 65 ℃ to 100 ℃) and noodles, while dripping water, while using chopsticks to stir, half of the flour stirred into flocculent, which is half of the flour with hot water blanching noodles.

5, next, and then pour in cold water, while pouring water, while stirring with chopsticks, the other half of the remaining flour, also stirred into flocculent, this is half of the flour with cold water and noodles, the two water temperatures and the noodles stirred together, stir well. This is the method of half hot noodles and noodles, half with hot water, half with cold water, if you only use cold water and noodles, made of leek box skin slightly hard. If you use cold water alone, the skin of the leek box will be slightly hard. If you use boiling water for all the noodles, the skin of the leek box will be more sticky. With half hot noodles and noodles can neutralize the shortcomings of the two, so that the outer skin of the leek box is not only soft, and does not stick to the teeth. When the leek box is cooled, the crust is still soft and will not harden. This is to do leek box and flour tips.

6. Knead the wadding into a smooth dough, then cover the mouth of the basin with a layer of plastic wrap, which will prevent the surface of the dough from drying out, and leave it to rise for 15 minutes.

7, during the wake-up period, we will do the leek box filling, the egg knocked into the bowl, whisked evenly, leeks cut into half a centimeter long small section, shrimp cast clean, drained of water.

8, add oil to the pot, the amount of oil to add some more, the oil refining, excess oil, mixing filling with. If it is salad oil does not have to refine, with raw oil to make the filling has a raw oil flavor, heat the oil to smoke, turn off the fire, scoop out some oil, put aside to cool, immediately pour the egg mixture into the pan, with chopsticks constantly in the pan circle stirring the egg mixture using the residual heat of the pan can be stirred into small pieces, so that the scrambled eggs out of the egg block is very broken, and is very uniform small pieces of scrambled eggs are also very tender!

9, the broken eggs, leeks, shrimp together into a large bowl, add white pepper, drizzle just refined and cooled oil, toss well. Then add salt, toss well. The filling is ready. First oil mix, then salt, so that the surface of the leek first wrapped in a film of oil, forming a barrier layer, and then put salt into it, it will not be so easy to get out of the water.

10, to wake up the dough, first rolled into strips, and then divided into evenly sized doses, take a dose of flattened, and then the dose rolled into a rounded dough, we rolled the dough children must be rolled into the middle of the thick, thin around the dough children, so as to better close the mouth, and the middle will not be exposed to the filling, the dough to add the right amount of stuffing, close the mouth and wrapped well. This leek box is wrapped.

11, the pot of oil to heat, the leek box into the pan frying, leek box on both sides of the frying golden, sheng can, so leek box on the branding.