Chinese Food
Leek and egg pie
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Leek is rich in vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates and minerals. Leek also contains rich cellulose. Every 100g leek contains 1.5g cellulose. It is higher than leek and celery. It can promote intestinal peristalsis, prevent the occurrence of colorectal cancer, reduce the absorption of cholesterol at the same time, and play a role in the prevention and treatment of arteriosclerosis, coronary heart disease and other diseases. Spring leeks are especially delicious. My sister-in-law brought some leeks from home. She brought some back. She grabbed a handful of fungus. An egg. She made noodles at night. She refrigerated and fermented them all night. She got up in the morning to make pies. The son who never eats leeks also eats half a pie. Although the leek is good, it is not suitable to eat more at one time, especially at night, to increase the burden on the stomach. -
Cooking ingredients
Cooking Steps
Step1:Yeast powder is melted in clear water. Add flour. Knead into smooth dough. Cover with plastic wrap. Refrigerate in refrigerator for fermentation.
Step2:Soak the fungus in advance. Remove and chop.
Step3:Wash and chop the leeks.
Step4:Put the oil in the pot. The oil is hot. Put in an egg. Quickly scatter. Turn off the fire.
Step5:Use the remaining oil in the pot. Pour in leek and fungus. Add pepper and salt and mix well.
Step6:Fermented dough. Make bubbles. Make long dough.
Step7:In nine.
Step8:Roll it out into a middle thick, thin edge patch.
Step9:Pack in the stuffing.
Step10:Close up. Press flat.
Step11:In turn.
Step12:Brush a small amount of oil in the pan. Put in the pie. Cover the pan. Heat for 2 minutes.
Step13:Turn it over. Still cover the pot. Bake for two minutes.
Step14:Open the lid and continue to burn until both sides are golden.
Step15:You can eat it when it's cold. It's not hard.
Cooking tips:If you have shrimp skin at home, you can put some shrimp skin to taste better. There are skills in making delicious dishes.
