1. Add 1/3 of the hot water to the flour and stir it evenly, then add an appropriate amount of cold water to form a smooth dough with moderate hardness for 15 minutes.
2. Prepare the filling: beat 2 eggs.
3. Put an appropriate amount of edible oil in the pot, add the beaten egg liquid and stir fry.
4. Let the scrambled eggs cool for later use.
5. Pick the leeks clean and wash to control the moisture, cut off the head of the leeks, and then cut them into chopped leeks.
6. Cut the fried eggs into even small pieces and put them in the leek filling, add a little five-spice powder.
7. Add appropriate amount of edible oil, soaked and steamed dried shrimps, and finally add salt fillings and mix well to wrap the box (to prevent juice from coming out).
8. Knead the dough into strips and pull out the agent of uniform size, and roll the agent into a round skin.
9. Put an appropriate amount of filling in the round crust, squeeze it from one side, and then pinch the lace from the right to the left (about 16 to 18 pleats). The lace is uniform and the size is uniform, which is good-looking and prevents juice leakage.
10. There is no need to roll the dough more than once (to prevent dry skin).
11. Wrapped leek box.
12. Part of the package is ready to be baked in a pot.
13. Add appropriate amount of edible oil to the baking pan to heat, and put it in a box of leeks for baking.
14. It seems that there is less oil.
15. Stand up and burn the low side.
16. The first pot of leeks is out of the pot, the oil is less, and the color is lighter (add some oil to the pot).
17. Pack some leek boxes.
18. Boil the second pot and turn it over.
19. The leek box has been branded.
20. (Going to make soup again) The finished leek box is out of the pot (not photographed in time). This pot has a much better effect than the previous one. It seems that the oil can't be too little.
