Ingredients ?
Plain flour (medium gluten) 500 grams
Boiled water (80 to 90 degrees) 290 grams
Leeks 800 grams
Shrimp peel moderate
Eggs 3
Cooking oil, thirteen spices, salt, monosodium glutamate
Freshly scented leek boxes of the practice ?
Add 80 to 90 degrees of hot water to the flour, stirring as you add, stirring into flotsam.
Knead all the floury bits together with your hands to form a smooth dough, cover with plastic wrap and leave to rest for 20 minutes.
Wash and drain the leeks! It's best to wash them two hours in advance, spread them out to dry and try to get as much moisture out of the leek leaves as possible! Then chop and set aside.
Add the corn oil and gently mix well, do not overstir, so that each piece of leeks are coated with oil, so that the leeks will not be too much soup.
Put in the thirteen spices, salt, monosodium glutamate (MSG), add the appropriate amount of shrimp, and then add the pre-scrambled and chopped eggs, tossing well.
Mix well.
Take out the dough and knead by hand again for a while, until smooth.
Roll the dough into long strips.
Cut into even sized pieces.
Take one of the small desserts and roll it into a bigger round piecrust, put in the leek and egg filling.
Close and align the two sides and pinch firmly.
See the step-by-step instructions for pinching the lace, it's not difficult at all. It's not difficult at all. You can leave the flower out of it, it won't affect the texture.
Wrap it all up and pinch the flowers.
Heat a small amount of oil in a pan until the oil is hot, then add the leek boxes in turn.
Cover the pan with a lid and smother over low heat for a minute, I use an electric pan (electric pie pan is the same). If it is a gas stove open flame, the fire may be more fierce, be sure to adjust to a tiny fire, cover the pot for half a minute to open, so as not to fire anxious cooking paste!
Open the lid of the pot to look over, the bottom of the branding discoloration, turn over and continue to branding, and then turn over and branding, turn over a few times, observe at any time, cooked well, diligently turn, do not branding paste.
Basically turn two back and forth, both sides of the color, it is almost cooked.
All the cooking is done, put on the plate, start! The smell is so good, it's delicious!