Required ingredients: 300g of medium gluten flour, 3g of salt, 220g of warm water, 300g of leek, 2 eggs, proper amount of white vermicelli, proper amount of salt and pepper, 2 tsps of soy sauce, 20g of corn oil,

1. Pour the flour into a basin, add 3 grams of salt and mix well, then pour 220 grams of warm water, while stirring with chopsticks until the dry powder is invisible. Don't rub it.

2. After the flour is stirred, pour 20g of corn oil, seal the dough, preferably pour oil on each side of the dough, and then cover it with plastic wrap and let it stand 1 hour, so that the dough will have better extensibility and can ensure that the skin is thin and not easy to break.

3. After the dough has stood, we began to mix the stuffing. After the leek is washed, we drain it, cut it into cubes and put it in a bowl. Add appropriate amount of sesame oil and stir well. Amaranth wrapped in sesame oil is not easy to come out and tastes more fragrant.

4. Then pour an appropriate amount of oil into the pot, pour the broken egg liquid into the pot, stir fry over medium and small fire, and stir fry until the egg liquid is completely solidified.

5. Then put the white powder into the pot with cold water. After the fire boils, turn to medium heat and cook for another two minutes.

6. Pour scrambled eggs and scalded vermicelli into the leek bowl, add appropriate amount of salt, 2 teaspoons of soy sauce and a little salt and pepper, and mix well. The vermicelli in this filling is indispensable, because adding vermicelli not only improves the taste, but also absorbs the excess water of leek itself.

7. Let the dough stand and put it on the panel. The panel is pre-coated with proper amount of oil to prevent sticking, and the static dough is elongated and then divided into several small doughs. Tip: Don't knead the dough after it has stood still, so as not to soften it.

8. Take a small dough, pull it directly by hand, pull it into a large piece, and then add a proper amount of stuffing.

9. Pull the skin around the filling to the middle, then close your mouth and pinch it.

10, then turn it over, with the convergent part facing down, then press it by hand, and tidy it up a little to make it more round.

1 1. Pour a proper amount of oil into the pot and put the cooked leek and egg pie into the pot. When moving the pie, move it gently, because it is soft and thin. After the pie is put into the pot, fry it over low heat. When the bottom of the pie hardens, turn it over. Because its stuffing is almost cooked, it can be cooked for about 4 minutes.

12, leek cakes don't roll without kneading, and the finished products are all thin and really delicious.

13, your cooking is delicious and the stuffing is extremely rich. Don't miss your favorite food, it's worth a try.