Recipe: Leek egg tart

Home Cooking Recipe: Leek egg tart

Notes:

A while ago, when I was baking the spring plate, I listed the most popular vote of Zhang Yicai. I voted for nearly 400 people. The stuffing of buns, dumplings, boxes, and pies did not live up to expectations. The best way to eat leeks is to have these traditional home-style flavors. This season, I went to the main season of leeks, and I chose one of them. I would like to share with you the most common way to eat leeks - leeks, and sum up the leeks by the way. A few tips to keep the stuffing fresh and not water~

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the leek to control the moisture, 2-3 eggs, the right amount of shrimp

    Wash the leek to control the moisture, 2-3 eggs, the right amount of shrimp

  2. Home Cooking Recipe: Cut the leeks into small bowls, and beat the eggs into egg bowls.

    Cut the leeks into small bowls, and beat the eggs into egg bowls.

  3. Home Cooking Recipe: Add a little cooking oil to the pot, heat and pour the egg mixture

    Add a little cooking oil to the pot, heat and pour the egg mixture

  4. Home Cooking Recipe: Stir with chopsticks or shovel and fry the egg

    Stir with chopsticks or shovel and fry the egg

  5. Home Cooking Recipe: Eggs, shrimps and leeks are placed in the same bowl

    Eggs, shrimps and leeks are placed in the same bowl

  6. Home Cooking Recipe: Add a small amount of sesame oil and mix well. Season with salt before filling.

    Add a small amount of sesame oil and mix well. Season with salt before filling.

  7. Home Cooking Recipe: Flour

    Flour

  8. Home Cooking Recipe: Add warm water to the flour, stir it with chopsticks, and form the dough. Cover the dough with a plastic wrap for about 20 minutes.

    Add warm water to the flour, stir it with chopsticks, and form the dough. Cover the dough with a plastic wrap for about 20 minutes.

  9. Home Cooking Recipe: Spread the flour on the chopping board and evenly knead the kneaded dough.

    Spread the flour on the chopping board and evenly knead the kneaded dough.

  10. Home Cooking Recipe: Divide into small dough of moderate size

    Divide into small dough of moderate size

  11. Home Cooking Recipe: Take one of them and make a round dough

    Take one of them and make a round dough

  12. Home Cooking Recipe: Put amaranth egg filling in the center of the dough

    Put amaranth egg filling in the center of the dough

  13. Home Cooking Recipe: Kneading the edges, pinching as small as possible, pinching

    Kneading the edges, pinching as small as possible, pinching

  14. Home Cooking Recipe: The wrapped pie is placed flat on the chopping board, patted a few times, and gently rolled into a round pancake on the wrinkled side with a rolling pin, and the back is light and not broken. Make other pies as described above

    The wrapped pie is placed flat on the chopping board, patted a few times, and gently rolled into a round pancake on the wrinkled side with a rolling pin, and the back is light and not broken. Make other pies as described above

  15. Home Cooking Recipe: Heat the pan, add a little cooking oil, put the pie embryo into the pot and simmer it in a small fire.

    Heat the pan, add a little cooking oil, put the pie embryo into the pot and simmer it in a small fire.

  16. Home Cooking Recipe: Timely reverse, two sides of the golden pot

    Timely reverse, two sides of the golden pot

  17. Home Cooking Recipe: Eat hot

    Eat hot

Tips:

Leek is easy to make water and easy to change color. When you adjust the filling, you can try to avoid this problem. 3 tips for keeping the stuffing fresh and not watering: The cleaning action of the leek should be light, avoiding the damage of the leek in the cleaning process; Cut with a sharp knife to avoid repeated cutting and easy to effluent. When the filling is finished, the salt is finally placed. It is best to season the salt before filling to avoid moisture. Stir the stuffing lightly and mix gently. In addition, the proper addition of shrimp skin can play a role in refreshing and neutralizing the taste of amaranth.


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