1. Prepare the ingredients: leeks, flour, eggs.
2. Boil water in the pot, mix the noodles with hot water, and stir it into a snowflake shape with chopsticks. When it cools a little, mix it into a smooth dough with your hands and leave it aside for about 30 minutes.
3. Wash and chop the leeks, sprinkle in salt and let it stand for a while, squeeze out the water by hand, add edible oil, steamed bun seasoning, soy sauce, light soy sauce, and salt and mix well.
4. Fry the eggs well and chop them with a spatula.
5. Pour the chopped eggs into the chives, adjust the salty and light taste, and set aside.
6. Knead the dough into long strips and divide them into equal portions.
7. Roll into a round slice, add appropriate amount of leek and egg stuffing.
8. First fold the dough in half, pinch the closing piece, and then knead the two sharp corners toward the middle to form a straw hat shape, and then prepare the rest of the dough in turn.
9. Turn on the fire, pour a little oil into the pan, and fry the biscuits. When the two sides are golden, they can be taken out of the pan.
10. The fragrant egg box with chives is ready.
Tips:You must be patient when frying leeks and egg boxes. This wrapping method has areas where the dough overlaps, so you need to fry it for a longer time and it must be cooked.
