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~
Wash the leek to control the moisture, 2-3 eggs, the right amount of shrimp
Cut the leeks into small bowls, and beat the eggs into egg bowls.
Add a little cooking oil to the pot, heat and pour the egg mixture
Stir with chopsticks or shovel and fry the egg
Eggs, shrimps and leeks are placed in the same bowl
Add a small amount of sesame oil and mix well. Season with salt before filling.
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.
Spread the flour on the chopping board and evenly knead the kneaded dough.
Divide into small dough of moderate size
Take one of them and make a round dough
Put amaranth egg filling in the center of the dough
Kneading the edges, pinching as small as possible, pinching
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
Heat the pan, add a little cooking oil, put the pie embryo into the pot and simmer it in a small fire.
Timely reverse, two sides of the golden pot
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.