1. Knead an appropriate amount of high-gluten flour with cold water to form a dough.
2. Divide into 6 portions, cover and wake up for 1 hour.
3. In the process of waking up the noodles, beat the eggs a little bit, don't beat them too loosely.
4. Put 2 spoons of peanut oil in a non-stick pan.
5. Pour the egg liquid cold oil.
6. Low heat, use chopsticks to keep moving the egg liquid.
7. The egg liquid formed loose and tender egg fragments in the stroke.
8. The oil is also absorbed by the egg liquid, this step is the key. The fire should be small, and the egg mixture can't be fried.
9. Let cool and serve. Because they are firewood eggs, the broken eggs are golden and tender like crab yolk.
10. Wash leek and control dry water
11. Cut into 2mm pieces.
12. Wash the shiitake mushrooms and cut into small cubes
13. Put the bottom oil in the pot, pour the diced mushrooms and fry them until they are fragrant, add a little light soy sauce, and continue to fry twice. Turn off the heat and let cool for later use.
14. Cut the ginger into minced ginger.
15. Put the leeks, minced eggs, diced mushrooms, and minced ginger in the container, pour some sesame oil, and mix well.
16. Pour in oyster sauce and pepper powder and mix well.
17. Oyster sauce is salty, so half a teaspoon of salt is enough.
18. When the dough wakes up, knead it into a long strip of uniform thickness
19. Cut into small doses of the same size
20. Sprinkle some dough and squeeze the small dose
21. Roll into dumpling wrappers
22. Started making dumplings.
23. Made dumplings
24. Boil the water for two times and serve on a plate.
25. The thin skin is soft and the filling is delicious. Golden broken eggs, emerald green leeks, and the unique fragrance of shiitake mushrooms, accompanied by a plate of old vinegar. The taste is definitely better than the bought one.
Tips:When the noodles wake up, adjust the filling, start wrapping and add salt. This will prevent water from filling.
