Main material: flour

Stuffing: leek, shrimp skin and eggs.

Seasoning: peanut oil, salt and monosodium glutamate.

working methods

First, the surface:

1, pour boiling water into flour and stir with chopsticks to form wet dough;

2. When the dough is not hot, dry the flour and knead it into smooth dough;

3. Cover with plastic wrap and stew for 20 minutes.

Second, the stuffing:

1, beat the egg mixture evenly;

2. Pour some oil into the pot. After the pot is hot, fry the egg liquid into pancakes;

3. shovel the egg roll directly with the shovel in the pot and cool it thoroughly;

4. Mash the shrimp;

5. Wash the leek, control the moisture, and chop it;

6. Mix, add a little peanut oil, salt and monosodium glutamate and mix well.

Third, packaging:

1. Knead the dough into strips and cut it into even dough;

2. Roll into dough with thin periphery and uniform thickness in the middle;

3. Spread the stuffing evenly on the stuffing, fold it in half and seal the edges;

4. Tighten the shoelaces with your thumb to the inside in turn.

Fourth, branding:

1. After the pot is heated, add a little oil. After the oil is heated, put it into the leek box and fry it on low heat;

2. After the bottom is golden, the reverse side can be fried until golden.

skill

1, the leek box made of hot noodles has a crisp shell and tastes better than cold water;

2. Eggs fried into cakes are more fragrant and difficult to get out of water;

3. When frying the leek box, you can add oil to the pot at any time as needed, adding less at a time;

4. If you like to eat old ones, you can cover the pot and fry them, otherwise the leeks will be more tender.