Main ingredients: flour and water.
Accessories: leeks, eggs, soy sauce, two spoonfuls of sesame oil, one spoonful of oyster sauce, half a spoonful of salt, a small handful of shrimp skin, and several Chinese prickly peppers.
Practice:
(This formula contains a large amount of water and cannot be kneaded. It can only be stirred evenly with chopsticks.
(After mixing, seal it with oil for one hour.
(Clean the leeks in advance, let them dry for a while, and cut them into about one centimeter long.
(Beat the egg into a deep bowl, break it, pour oil into the frying pan, pour the egg liquid into the frying pan after the oil is heated, stir it quickly after pouring in, wait until the egg liquid is completely solidified, pour the shrimp skin into the pan, turn off the fire after frying out the flavor, and smash the egg pieces in the frying pan with a spatula.
Put the leeks in it, stir in the pepper with hot oil, pick out the pepper, pour it into the stuffing, add oyster sauce and mix well. The oil should not be too little. The stuffing is too dry and not delicious. Do not put salt first, or water will come out more severely. Then put in the oil consumption in turn, stir the soy sauce evenly, and put in the salt before packaging.
(Put more flour in the noodle, cut the small dosage directly without kneading, and roll it out gently.
(Spoon up the filling and put it on the dough.
(Close the mouth like a bun, and pull off the superfluous noodles at the top.
(The mouth is closed down, the palm is used to close the circle, and then the rolling pin is used to roll the biscuit thin. I usually wrap several of them first, and then burn them together. Remember that the flour is richer and will not stick, otherwise it is easy to break, and it will be difficult to squeeze again.
(Put oil in the frying pan, and gently put the leek cake into the pan. Flip it on one side, and burn the other side. The surface will bulge golden and slightly burnt.
