Chive cake
Overview
I went back to my hometown on May Day and brought back leeks from my garden. They were tender and tender. While they were fresh, I made leek cakes😄
Tags
Ingredients
Steps
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First, knead the dough. Because the noodles need to rest for a while, I always knead the noodles first, cover them with a lid, and set them aside to rest.
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Pick the leeks and clean them. The purchased leeks may contain pesticide residues, so it is best to soak them in a basin for a while.
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Four eggs. The amount of eggs can be adjusted according to your own preferences. Because I brought back raw salted eggs when I got home, I used two pheasants and two raw salted eggs.
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Beat the eggs and fry until cooked.
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To control water in leeks, it is best to use kitchen paper to soak up the water. Cut and set aside.
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Let cool, put the chopped eggs into the leeks, add salt, an appropriate amount of five-spice powder, Totole chicken essence, and a spoonful of peanut oil. Don't stir yet, the salt will make the leeks water out, so prepare the noodles before stirring.
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Place the dough on the cutting board and knead the surface until it is smooth.
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Knead the dough evenly and cut into equal-sized pieces.
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Roll out two pieces of dough of the same size. If you want it to be delicious, the dough needs to be thin.
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At this time, stir the seasonings evenly and prepare pancakes.
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Put the stuffing on a piece of dough and spread it out, a little more, the leeks will shrink after heating.
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Place the other piece of skin on top of the stuffing.
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Use a clean bowl without water and press the bowl around the outside of the filling.
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Neat indentation. 😄
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Remove the excess edges and knead the cut dough until it is ready for use.
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Rub a little oil into the pot and set it to medium heat.
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Put the cake in, cover the pot, and turn it over for a minute.
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Brown both sides until golden brown. Remember, don’t put too much oil, just rub a little on the pan. Pancakes are not pancakes.
