Leek Egg Pie breathtaking

Published Feb 26, 2023 at 08:15am ET

Food Material List

1 Leek
2 Egg
3 Dried shrimps

Operational steps

1 Wash leek, control dry water, 2-3 eggs, shrimp skin appropriate amount
2 Cut leek into small pieces and put them in a bowl. Whip the eggs into a bowl.
3 Add a little cooking oil to the pan, heat it and pour in the egg juice.
4 Stir with chopsticks or shovels and stir until eggs are crushed.
5 Shredded eggs, shrimp skin and leek in the same bowl
6 Add proper amount of fragrant oil and mix lightly, evenly, and season with salt before filling.
7 Appropriate amount of flour
8 Add warm water to the flour, mix with chopsticks to form flour and dough. Mixed dough covered with preservative film for about 20 minutes
9 Sprinkle some flour on the board and knead the dough evenly.
10 Divide into small dough of moderate size
11 Take one of them and roll it into a round face.
12 Place leek egg filling in the center of the dough
13 Knead edges, folds as small and tight as possible
14 The wrapped pie is laid flat on the board, patted a few times, rolled gently on the wrinkled side with a rolling pin to make round pancakes, rolled gently on the opposite side, not broken. Make other pies according to the above method
15 Heat the pan, add a little cooking oil, and place the pie embryo in the pan and braise it over medium or small heat.
16 On the contrary, both sides of the pot are golden.
17 Eat while its hot.

Tips

Leek filling is easy to come out of water and change color. Attention should be paid when filling to avoid this problem. ~Three tips of keeping the leek filling fresh and tender without water:
Leek cleaning action should be light, avoid leek damage and chives in the cleaning process;
cut with a quick knife to avoid repeated cutting easy to come out of water. When filling, salt should be put in the end. Its better to put salt before filling, so as to avoid killing water.
Mix the filling lightly and gently. Adding shrimp skins properly can enhance freshness and neutralize the taste of leek.

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