1. Put the flour in a basin, pour in warm water, and stir into a flocculent shape with chopsticks.
2. Then pour in cold water, knead into a smooth dough with your hands, cover with plastic wrap and wake up for 30 minutes.
3. Wash the leeks and chop them.
4. Knock the eggs into a bowl and break them into egg liquid.
5. Put the wok on the fire, pour some olive oil into the pan, add the shrimp skins, and fry until fragrant.
6. Pour in the egg liquid and stir into pieces with chopsticks. You can fry for a while, scramble the eggs and fry them dry.
7. Pour an appropriate amount of olive oil into the chopped leeks, mix well, wrap the leeks with oil to prevent water from leaking out.
8. Pour in the scrambled eggs and mix well, pour in the sesame oil and mix well.
9. Take out the awake noodles, pull them into tablets, and roll them into round pieces.
10. Put the dough in the palm of your hand and put the filling.
11. Fold in half and squeeze tightly, then squeeze a nice lace.
12. The leek box is packed.
13. Heat the electric baking pan and release the oil, put it in the leek box, and brush the surface with some oil.
14. Turn it over and brand it for a while after it is golden.
Tips:1. Hot water and noodles taste softer.
2. Use chopsticks to stir the scrambled eggs continuously, so that the scrambled eggs are more evenly broken.
3. The leeks need to be introduced into the oil and mixed well, so as to prevent the leeks from leaking water.
