1. Flour, put warm water, mix into dough, cover with clean wet gauze, wake up for half an hour,
2. Wash the leeks and control water, cut into small pieces,
3. Wash the Longkou vermicelli, blanch it with boiling water for one minute, remove the water-controlling, chop it,
4. Beat the eggs, heat the pan and put the oil, pour the eggs and fry them into egg cakes, fry them on both sides, cool them out of the pan, and cut them into small pieces.
5. Put the chopped leeks, Longkou vermicelli, eggs, into a larger basin, put salt, thirteen fresh, oil consumption, chili powder, sesame oil and stir well, [I forgot to take the picture, serve as it]
6. Wake up the dough, knead more,
7. Knead into long strips, cut into small pieces, a little bigger than dumpling skins,
8. Roll into the dough, thick in the middle, thin on the sides,
9. Put the leek stuffing on the rolled dough, wrap it into a dumpling shape, and seal it tightly.
10. Heat the pan, brush the pan with a layer of oil, put the leeks in the box, and fry on a low fire.
11. Fry until golden on both sides, OK
Tips:The noodles should not be too soft, just match the hardness of the dumpling skin,
If you don’t eat chili, don’t put chili powder, it’s more delicious to put some chili powder.
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