1. Add two spoons of oil to the dried noodles
2. Boil half of the noodles with hot water, cold water and the other half (a pound of noodles, the ratio of 6-2 to 6-2 water)
3. Then knead the dough, grease the surface, put it in a fresh-keeping bag and let it wake up in a warm place for 30 minutes.
4. Cut the leeks to control water
5. The temperature of the oil is higher, the oil should be more, stir the egg liquid and add 3 drops of water, then fry the egg, stir quickly, and set aside.
6. Remove the shrimp thread from the shrimps, marinate in cooking wine for 20 minutes, then dry and set aside
7. Add cold eggs to the leeks, and the remaining oil of the fried eggs (you must have more oil when frying eggs, otherwise the oil will be less at this time, and the leeks will easily get water), mix well, let the surface of the leeks have oil, add shrimp and allspice, Mix well, add salt when you want to wrap the stuffing, mix well and set aside.
8. The dough is rubbed into the strips, and the oil table is used (the panel is painted with some oil, and the pancakes are best used in the oil table. If the dough is used, the dry flour will be mushy and black when the pancakes are made)
9. As shown in the picture, roll the skin into the stuffing, the skin is slightly thicker in the middle and the edges are thin.
10. Just like a bun, then pull the extra noodles, don’t, avoid the middle of the cooked cake is too thick
11. Brush peanut oil on a flat surface
12. Add peanut oil to the pan, and when it’s warm, set the cake for bake
13. Just turn it over and cook on both sides
Tips:Small fire pancakes, don't use big fire.
