1. High-gluten flour
2. Add 80% of the noodles in boiling water, stir the flour evenly, add appropriate amount of cold water to the remaining flour to mix the noodles
3. Knead into a dough, cover with plastic wrap and let it rest for 20-30 minutes
4. Chives and eggs
5. Clean the leeks, drain the water, and chop finely
6. Add salt to the egg liquid and mix thoroughly
7. After the pan is heated, add the rice oil, add the egg liquid when the oil is 7 minutes hot, and stir-fry the egg into small pieces.
8. After the chopped eggs let cool, add pepper powder and chopped chives, and mix thoroughly
9. The filling is ready
10. Face awake
11. Cut into small pieces with a diameter of 4 cm and a thickness of 2 cm
12. Roll into dough
13. Into dumpling shape
14. Pinch the pattern on the side
15. Take a dough and put some fillings on it
16. Cover it with a dough and knead it all around
17. Pinch the pattern on the periphery
18. The leek box is wrapped
19. Add rice oil to the pot, heat up, add the leek box, and fry slowly
20. Turn it over after one side is golden and continue frying
21. Take 1 tablespoon of flour and add 1 tablespoon of water to make a flour sauce
22. Both sides are ready to fry, add two spoons of noodle sauce, cover the pan and fry until about 3 minutes
23. Pick up the pan and shake it a few times to dry the noodles and fry them.
24. The leek box is out
Tips:1. The whole process is warm-fired. It is important to use the hot noodles to taste the best. The ratio of eggs and leeks can be adjusted according to your own taste.
2. When mixing stuffing, be sure to wait until the eggs are broken and cool before adding leeks and other seasonings. If the leeks are added when the broken eggs are hot, the leeks will be blanched, not only will water out, but the taste will also be affected.
