1. First, mix the flour, water, and salt evenly, put them in a chef's machine and knead into a smooth dough. You can knead it by hand if you don't have a machine.
2. Cover with plastic wrap and wake up for more than 30 minutes.
3. Wash the squash, shred, add salt and let stand for 10 minutes.
4. Heat the oil and pour in the egg mixture and fry it into egg droplets.
5. Squeeze out the water from the shredded melon and add it to the egg flower.
6. Rub some shredded carrots, add all the seasonings, and mix well.
7. The awake noodles are kneaded into long strips and cut into equal-sized doses. The doses are equivalent to two dumplings and knead into a round shape.
8. Roll into a thin skin.
9. Put in the right amount of fillings.
10. Fold it aside.
11. Fold over both sides as well.
12. Then roll it up.
13. Heat the oil pan, not too hot, add the pie and turn to a low heat, paying attention to the mouth facing down.
14. Turn over after one side is golden.
15. Fry on both sides until golden brown before serving.
16. Cut it open and see, it's full of fillings!
Tips:1. Roll out the dough as thinly as possible, with a little more filling, so that it tastes delicious. 2. The dough should be slightly harder to make it easier to handle.
