1. Choose fresh clams and wash them, if they will live alive. Then cool the water in a pot, heat it up, and remove it when the clams slowly open up. Remember here must be the clams opening slightly, because the leek box will be heated later, and the clams will get old if they are heated again.
2. Add a small amount of water to the eggs, beat with a little salt, heat the pan with cool oil, put the egg liquid in the oil and fry it smoothly, being careful not to overheat. Then, use a shovel to shovel it for later use.
3. The clam meat is reserved. If there is sand, it can be washed in the boiling water. When washing, be sure to use two chopsticks to stir in one direction, so that the sand will be washed out several times back and forth.
4. Rinse the leeks, control the water, and mince, soak the fungus and mince, and cut the clams a few times.
5. After making the noodles in advance, take it out and knead it, (the process of making the noodles is omitted), and then put it in a basin for second proofing
6. After kneading the dough, wait for the second proofing process, add sesame oil, oil consumption, salt, and peanut oil to the dish and mix well, so that the box filling is adjusted.
7. Cut the noodles into small pieces, roll them out, wrap them in an electric baking pan like buns, preheat in advance, and spread a thin layer of oil. After the box is wrapped, put it in a baking pan, and fry on both sides until golden and ready to be out of the pan. In the morning, I’m busy alone, and I really can’t take pictures when I wrap and fry, hehe
Tips:What needs to be said is that the noodles used to make the leek box should be softer than the usual buns, so it tastes better.
