1. Dough: 300g of flour, 90g of boiled water and 90g of cold water. Stuffing: 500 grams of leek and 5 eggs. 3-5 tablespoons of cooking oil, oyster sauce 1 tablespoon, chicken essence 1 gram, and 5 grams of salt. Put the flour into a basin, divide it in two from the middle, add boiled noodles and mix well. The other half of the dry flour is mixed with cold water to make a big flour wadding, and the big flour wadding mixed with two kinds of water is kneaded together.

2. The kneaded dough is soft and elastic, and it feels particularly comfortable, which can be achieved by mixing boiled water with cold water. If the noodles are cooked thoroughly, the noodles are cooked and lack of tendons; And completely cold water and dough, the dough is too hard, the baked pie will harden when it is a little cold, even when it is hot, the softness will be lacking. Semi-hot noodles and semi-cold water are kneaded together, so the wet dough is soft and waxy, and the baked pie is also soft and waxy. Not only does it taste much better, but it will not harden when it is cold, which is the best pie state.

3. When you wake up, just prepare the stuffing. The best filling for pies is leek and egg stuffing. Before the rainy season, leeks taste as good as ever. This kind of narrow-leaved leek is the best. Pick it, wash it and chop it up.

4. Beat the eggs into egg liquid, add a little salt and stir fry in the pot. Heat the pan, put the oil, pour in the egg liquid, and stir with chopsticks while molding. Eggs are made of small pieces and can be used directly without poking. Put the leek and egg pieces together, first add oil and stir evenly, so that the surface of leek is covered with oil and the incision is sealed by oil molecules. After adding oil and stirring evenly, add oyster sauce, chicken essence and salt to stir, which can effectively prevent leeks from coming out of the pot.

5. The big dough is divided into several small doughs with uniform size, and the small doughs are round and flattened. The small dough is rolled into a large dough with a thick middle and a thin edge. Try to roll as thin as possible, the soft skin is elastic and not fragile. Add leek and egg stuffing and wrap it. The leek egg pie was squashed into the shape of a leek box before baking.

6. Heat in a pan or electric baking pan, brush a thin layer of oil, and heat on low fire to bake the leek egg cake on both sides into golden brown. The pie out of the pot has a thin crust and a big stuffing, which tastes particularly fragrant and remains soft after cooling. Not all methods can achieve this effect. Remember the tips of kneading dough. The baked pie is more delicious than the bought one.