Chives and egg omelette
Overview
Leek and egg filling, so delicious and simple.
Tags
Ingredients
Steps
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Take 200 grams of flour, slowly add 90 grams of boiling water, stir quickly with chopsticks to make the flour evenly cooked, add 30 grams of cold water, and knead into a smooth dough. Relax for 15 minutes.
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Wash the leeks and drain them.
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Beat the eggs, add 1 tsp salt and 1 tsp rice wine and stir evenly.
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Heat a wok, add an appropriate amount of salad oil, pour in the egg liquid when the oil is hot.
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Quickly stir it up with chopsticks, fry the eggs into pieces, take them out and let them cool.
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Finely chop the leeks.
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Mix chopped chives and eggs.
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Add salt. Mix light soy sauce, cooked salad oil, sesame oil, and thirteen spices.
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Roll the dough into a long strip and sprinkle with dry flour to prevent sticking.
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Divide into evenly sized dough balls. .
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Take a small piece of dough and flatten it into a square dough that is slightly thicker in the middle and thinner around the edges.
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Put an appropriate amount of leek filling aside.
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Fold the lower end of the dough upwards and fold both ends toward the middle to wrap the filling.
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Fold the remaining dough at the front downward to form a baggage shape. A fried roll is ready.
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Do it all, overlapping parts down.
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Heat a frying pan, apply a layer of salad oil, put the fried rolls in the hot oil, and fry the seam side down first. Fry until golden brown, then flip over and continue frying until both sides are golden brown.
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Serve hot.
