Leek and egg pie recipe-Chinese Food-best chinese food recipes-cooking food

Leek and egg pie

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I really like the vegetable market in spring. Fresh bamboo shoots, peculiar Chinese toon and green water celery will give birth to a unique delicacy in spring behind every kind of food. Although this leek egg cake can be made all year round, I always think that only the fat and tender spring leeks have a unique taste. Take advantage of the spring leek market. Let's do it as soon as possible.

Cooking ingredients

sesame oil:moderate amount

salt:moderate amount

chicken essence:a few

cooking oil:moderate amount

Cooking Steps

Step1:After flour and water knead the dough, cover with plastic wrap and wake up for 20 minutes.

Step2:Put a proper amount of cooking oil in the wok. Pour in the egg liquid. After frying, mash it with a spatula.

Step3:Soak dried shrimps in water for ten minutes in advance.

Step4:Chop the leeks. Mix them with sesame oil first.

Step5:Add dried shrimps and mashed eggs. Mix well with leek. You can add some five spice powder. It depends on your taste. Before making, add salt and chicken essence to avoid leek water.

Step6:Rub the dough long.

Step7:Divided into six preparations.

Step8:Take one and press it.

Step9:Add enough leek stuffing. Be sure to add it as much as possible. The pie will be full and beautiful.

Step10:It looks like a bun.

Step11:Gently press it flat with the mouth closed down. Then gently roll it into a pie shape with a rolling pin. Pay attention to the gentle technique.

Step12:Put in a little oil in the pan. Add to 50% heat and put in the pie. At the same time, brush a layer of oil on the upward side with a brush. Keep the heat low. When frying to a micro side, turn it over and fry again. It can be eaten after both sides are yellowish. Keep a small fire. Keep a small fire. Keep a small fire. Say the important things three times. Otherwise, it's easy to paste noodles. And the stuffing is not ripe.