Leek cake(jiu cai bing )

Leek cake

Introduction:

Production steps:

Step 1: prepare the ingredients, wash the shrimp skin, cut the bamboo shoots into small pieces, wash the leeks, knock the eggs into a bowl and add a little salt

Step 2: add flour to boiling water

Step 3: stir into snowflakes

Step 4: knead until smooth, cover with plastic film and wake up for half an hour

Step 5: heat the pan, add corn oil, beat the eggs evenly, stir fry until done, stir fry until broken, and serve

Step 6: stir fry shrimps in low heat

Step 7: stir fry the bamboo shoots and turn off the heat

Step 8: mix leeks with corn oil, then mix with other ingredients, add salt, pepper and chicken essence to taste

Step 9: mixed stuffing

Step 10: knead the noodles into long strips and divide them

Step 11: roll out the rectangle and fill it with leek

Step 12: fold as shown

Step 13: pinch the edges

Step 14: add a little corn oil to the pan, lower the heat and cover,

Step 15: cook on both sides

Step 16: crispy outside and fragrant inside

Step 17: you can also roll out the oval shape and spread the stuffing

Step 18: make a semicircle

Step 19: cook both sides over the same low heat

Step 20: different shapes, same taste

Step 21: the skin is crisp and the stuffing is delicious

Step 22: two shapes

Step 23: really delicious

Materials required:

Flour: 500g

Leeks: moderate

Eggs: right amount

Dried shrimps: right amount

Fresh bamboo shoots: appropriate amount

Boiled water: 320G

Salt: right amount

Chicken essence: appropriate amount

Corn oil: right amount

Pepper: right amount

Note: Hot dough, cold cake skin will not be hard

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Bing