Chive pancakes (10 pieces)

Add 600 grams of flour to a little salt, pour about 350 grams of water, knead into a ball, and let it rest for 20 minutes

Wash the leeks and mince them

Sprinkle some salt, mix well, and marinate for a while (I used gauze to pad it, and I will have to squeeze out the water later because it is too troublesome to pour it back and forth)

Heat the pan, add oil and pour in the beaten egg liquid

The eggs must be fried into fine pieces and poured out of the pot for later use

Heat the pan, add oil, fry the onions and ginger until fragrant, take them out, add the minced meat and stir-fry until they change color

Add rice wine and stir-fry the minced meat until cooked (if there is soup, take out the minced meat first and simmer the soup in the pot until only oil is left. Pay attention to the temperature, as it will change the flavor if it is burnt)

Squeeze the water out of the leeks, pour them into the pot together with the minced eggs and minced meat, add salt (salt is added when pickling the leeks, so you should add it at this time as appropriate), chicken essence, and MSG (less), mix well, and the filling is ready

Divide the dough into 10 pieces and wrap the fillings in each one. (If you are a novice, wrap less filling first, otherwise the filling will leak out when pressed into the dough)

Press into a thin cake base, (I accidentally deleted the picture of the cake base, so I can only apologize here)

Heat a pan, pour in oil (more oil, I used soybean oil here, so the fried pancakes will be golden), put the pancake embryo into the pan, fry for a while, then turn over and fry

The pancake is very thin, so don’t fry it for too long. Just fry both sides until slightly brown. It’s a good choice to serve with tofu soup

Overview

Tags

Ingredients

Steps