1. Wash the leeks and drain the water to avoid leaving the soup.
2. At the same time, break up the eggs, add the egg liquid when the oil pan is 80% hot, and keep stirring with chopsticks so that the eggs are one by one. When the eggs are cooked, turn off the heat and let cool, set aside. This is also to avoid soup.
3. Then, mix the noodles with cold water, wake up for 20 minutes, and set aside.
4. Chop the leeks and put the eggs and shrimp skins together.
5. Then add lard, sesame oil, thirteen incense, monosodium glutamate, and salt, and stir well.
6. After waking up, knead the dough on the panel for 1 minute, knead it into long strips, and cut it into the same size with a knife.
7. Roll out a dough with a thick middle and a thin periphery, and put the filling on one side of the dough.
8. Fold in half, pinch the sides firmly, press on both sides, and flatten.
9. Put an appropriate amount of vegetable oil in the pan, put it in the vegetable box, cover the pan with a low heat, and sear until golden brown on both sides, and serve.
10. The vegetable box is finished, it is fragrant and drooling, come and taste it! (Because it is night and there is not enough light, the photos taken are a bit dark)
Tips:1. Drain the leeks to avoid leaving the soup;
2. The eggs must be kept cool when they are fried, so as not to make the soup;
3. The salt should be put later, of course, so as not to make the soup.
