Three fresh leek rolls(san xian jiu cai juan )

Three fresh leek rolls

Introduction:

"No matter how years change or how years grow, the most unforgettable thing is my mother's love. A lifetime of missing, a lifetime of unforgettable taste, generation after generation of inheritance, the memory of the segment is the most delicious food. My hometown is a small village in the northwest plain of Shandong Province, where the land is fertile and food crops are abundant. Even so, in the 1970s and 1980s, there were only a few kinds of vegetables planted in the farmlands. Every year, my mother always made delicious food for us in different patterns. Think about the scallion oil cake, zucchini cake, eggplant box with lotus root, steamed dumplings, wonton stew and so on. Every one of them is my mother's shadow. This leek roll, which we always call in our hometown, is a kind of seasonal high-yield and cheap dishes such as leek, pumpkin and zucchini. The most luxurious thing is to buy some river shrimp in the market and add two eggs laid by our hens. There is no monosodium glutamate or too much oil, but the present condiments can't make it delicious. Qingdao people like all kinds of pasta filled with three delicacies. This three delicacies leek roll uses leek, Haimi and egg as the main fillings. Breakfast is delicious. I'll see you. "

Production steps:

Materials required:

Flour: 500g

Leek: 500g

Eggs: 2

Haimi: 50g

Tofu: 150g

Auricularia auricula: right amount

Salt: right amount

Edible oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : San Xian Jiu Cai Juan