1. Knock the eggs into the bowl, add a little soy sauce, and beat them with chopsticks;
2. Heat the oil in the pan, pour in the egg liquid, let it solidify slightly;
3. Then use chopsticks to stir quickly, break up into egg pieces, spare;
4. Clean the leek, drain the water and cut into pieces; soak the shrimps in warm water, wash and drain;
5. Add all the leeks, eggs and shrimps into the pot and stir the oil evenly. (salt, chicken essence is put before the pie, and it is too early to let out water).
6. Pour the flour into the basin, stir the dry flour with a pair of chopsticks, and slowly add warm water while stirring;
7. When there is no dry dough, use your hands to knead it into a soft dough (it will be a little sticky when mixing with the dough, and you can dip your hands with water constantly);
8. Apply a layer of oil to the surface and cover with wet gauze for about 1 hour;
9. Knead the loose dough evenly and cut it into small dosage strips. Knead them one by one, press them flat, and put some stuffing on them to wrap them like a bun;
10. After the joint is pinched tightly, press it gently to form a thin pancake blank;
11. Put it into the electric pancake pan and burn it into golden yellow on both sides. (it can also be cooked in a pan with medium or small heat)
Tip: the way to identify whether the pie is cooked thoroughly is to see if the pie has "bulged" during the frying process. Just a drum means the pie is ripe. Leek and egg are two partners, they seem to be together forever, whether it is into the dish, or making pie, are good ingredients!