1. Ingredients: flour, eggs, leeks, shiitake mushrooms.
2. Add salt to the flour, add warm water, and form a soft dough, cover with plastic wrap, and wake up for 20 minutes.
3. Finely chop the leeks, beat and fry the eggs, chop them with a spatula, chop the shiitake mushrooms, and chop the shrimp skins.
4. Add edible oil, steamed bun seasoning powder, light soy sauce, dark soy sauce, and shiitake mushrooms to the leeks and stir well.
5. Add shrimp skin, eggs, salt, sesame oil and stir well.
6. The mixed stuffing is set aside.
7. Move the awake noodles to the panel, knead it and cut it into 10 equal portions.
8. Roll the small dough into a round dough piece with a thick middle and thin sides.
9. Put an appropriate amount of leek and egg stuffing into the dough, squeeze it and close it.
10. Turn it over and flatten the pie with your hands.
11. Spread a little oil in the pan, gently put the pie in the pan, and sear over medium heat.
12. When the bottom is formed, turn the pie over and continue to bake it. After two golden yellow, you can take it out and eat.
13. Finished product.
Tips:1. The water absorption of flour is different. According to the amount of liquid added to the water absorption of home flour, the ratio of flour to water is 1 catty of noodles and 6 taels of water.
2. Now the water content of leeks is not big, so I just mix it with stuffing.
3. The pie should be baked on medium heat and mature when both sides are golden.
4. The reconciled dough needs to be soaked for 20 minutes before wrapping the pie.
5. There is no dried shrimps, so you can leave it alone.
