1. First scramble the eggs, adjust the flavor, my family’s habit is to put some fungus to increase the fiber.
2. Put the washed leeks in the vegetable washing basket to control the water.
3. A suitable amount of red yeast rice flour, white noodles, and dough, and then let the noodles for about 20 minutes.
4. Before you start making dumplings, chop the leeks and mix them into the eggs.
5. Began to make the package, squeeze the agent, red!
6. When making dumplings and frying dumplings, you can put more stuffing. Don't be afraid of breaking the stuffing. The skin is thin and the stuffing is big. It's really good!
7. Put the dumplings in a frying pan, put less oil, reduce the heat, and when the temperature comes up, pour a half cup of water, cover the pot, wait for the water vapor to dissipate, wait another minute or so for the dumplings to be out of the pot.
8. If you can't wait to get the fried dumplings out of the pan, you will have a bite first.
9. The dumplings come out of the pot, each with a charred shell at the bottom, which has a rich taste.
Tips:My home method is to not scrambled eggs with too much oil, and then put some flaxseed oil when mixing the stuffing, so that the intake will be more abundant. I use an electric cooker. The heat is easy to control. If you use a gas frying pan, you should pay attention to the heat. A low heat is fine.
