Leek egg pie(jiu cai ji dan xian bing )

Leek egg pie

Introduction:

"Thin skin and enough stuffing is the opposite, also according to personal preference Taking care of Enze's children's shoes, I put less stuffing in my home

Production steps:

Step 1: pour the flour into the bowl

Step 2: stir the dry flour with a pair of chopsticks and slowly add warm water while stirring

Step 3: when there is no dry dough, knead it into a soft dough by hand (it will be a little sticky when mixing the dough, and you can continuously dip the hand with water); apply a layer of oil to the surface of the blended dough, and cover it with wet gauze for about 1 hour

Step 4: knock the egg into the bowl, add a little soy sauce, and stir with chopsticks

Step 5: heat the oil in the pan, pour in the egg liquid and let it solidify slightly

Step 6: stir quickly with chopsticks and divide into broken eggs

Step 7: clean the leeks, drain the water and cut into pieces; soak the shrimps in warm water, wash and drain

The eighth step: all the leeks, egg and small shrimp into the basin, stir in the oil and stir evenly.

Step 9: put the salt and chicken essence before making the pie. If you put it too early, it's easy to get out of the water

Step 10: knead the loose dough well, rub long strips, cut into small pieces, knead round one by one, press flat, put appropriate amount of stuffing, and wrap it like a bun

Step 11: pinch the joint tightly and press it downward to form a thin green cake

Step 12: put it into the electric cake pan and make it golden on both sides. (it can also be cooked in a pan over medium low heat)

Materials required:

Flour: 200g

Boiling water: 80g

Cold water: 20g

Leeks: moderate

Eggs: right amount

Shrimp: right amount

Soy sauce: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: * the way to identify whether the pie is cooked is to see if the pie has "bulge" during frying. Just a drum means the pie is ripe. *Baby likes to eat the cake with soft taste. Then, after the cake is cooked, it can be put in the basin and covered and stewed for a while, and the taste of the pie will become soft It's OK to use fermented dough, hot dough, cold water dough, or hot dough first and then cold water (it can give consideration to the softness of hot dough and the toughness of cold water dough). However, it's better to make pie dough soft. The reason is that in the process of baking, it is necessary to evaporate water. Once the dough is hard, the baked cake will be hard. Therefore, it's better to use hot water and noodles, and the amount of water can be a little more, so it's easier to wrap the pie (see more at the end of the article). Leek egg filling * leek contains a lot of water, so when making the leek filling, you should put oil and mix well, which can prevent moisture Stop leeks from watering out; * add salt to the leek egg stuffing before you start to make the pie, which is also to prevent leeks from watering out; * if you are a novice, you should put less stuffing when you start to make the pie, otherwise you will not be able to make it, and you can put more stuffing when you are proficient

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jiu Cai Ji Dan Xian Bing