1. Add 5 drops of water to the egg (so that the fried egg is very tender)
2. Add more oil to the pot
3. Be sure to fry the eggs at high temperature, beat them up, and pour the leeks into the filling after the excess oil has cooled.
4. The leeks are cleaned, water controlled and cut well.
5. After the shrimp thread is removed, marinate in cooking wine for 10 minutes, then dry, and cut into small pieces.
6. For the leek stuffing, add cold eggs first, add oil (the cooked oil from the fried eggs just now), and then add shrimps. Add the filling king, add salt when it's about to wrap the filling (the salt will come out sooner)
7. This bowl of juice is very important if you want to have the effect of golden ice flower. Appropriate amount of old vinegar (Jin Cancan rely on it), add starch (Ice flower relies on it), add appropriate amount of water, stir well and set aside.
8. 80 degrees of water and noodles. (When the water is still not boiling, when there is a noise, it is just right, do not use boiling water to blanch) One catty of noodles, half catty of water ratio
9. Make up the dough, put it in a fresh-keeping bag and let it wake for 30 minutes.
10. Rubbing
11. Lay down
12. Roll the skin
13. Stuffing
14. As shown in the figure, pinch the middle
15. Pack it as shown
16. Add proper amount of oil to the pot, when it is warm, set the pot well
17. Cover the pot with a lid, low heat for about 3 minutes, high heat,
18. When the fire temperature rises, pour the bowl of juice into it
19. Lid
20. After the juice is dry, turn off the heat
21. Sheng out
22. Finished product
Tips:Without aging vinegar, the golden effect is not particularly strong, but it is okay. Do not add salt too early for the leek filling.
