Egg cake with leek
Introduction:
"There are many ways to make leek egg cake. It's not important. Delicious is the king's way. The strong smell of leek is absolutely appetizing!"
Production steps:
Step 1: knead the flour with warm water, vegetable oil and appropriate salt to form a dough. The dough is soft and not sticky. Divide it into equal small dough and knead for about 20 minutes
Step 2: wash leeks, control dry water and chop them
Step 3: clean the eggshell, knock it into a bowl and break it into egg liquid. Add a little salt, a little cooking wine and 1 tbsp water to mix well
Step 4: heat the frying pan, add oil, slide in the egg and fry until done
Step 5: smash with a spatula and let cool
Step 6: mix leeks and eggs, add a little salt and stir well
Step 7: Take 1 dough and flatten it into dough
Step 8: put in the stuffing, wrap it into bun shape, close the mouth, pinch it tightly, press it flat, and roll it into pancakes
Step 9: heat the oil in the frying pan and fry the leek cake over low heat until golden on both sides
Step 10: cut into several equal parts and eat
Step 11: cut some cucumber slices and put on a shape
Materials required:
High gluten flour: appropriate amount (water oil flour)
Leeks: moderate
Eggs: right amount
Cooking wine: moderate
Salt: right amount
Note: high gluten flour can choose ordinary flour, vegetable oil can be replaced by lard
Production difficulty: simple
Technology: decocting
Production time: three quarters of an hour
Taste: other
Chinese PinYin : Jiu Cai Ji Dan Bing
Egg cake with leek
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