Leek and Shrimp Pie
Overview
Among the pasta making, my favorite is pancakes. In my blog, there are more than 40 kinds of pancakes. There is only one reason. I like to eat pancakes. If you like to eat pancakes, don’t miss this pie:
Tags
Ingredients
Steps
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Add two tablespoons of oil to the dry noodles
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Blanch half of the noodles with hot water, and the other half with cold water (a pound of noodles, a ratio of 6 liang to 6 liang of water)
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Then knead the dough, grease the surface with oil, put it in a plastic bag and let it rest in a warm place for 30 minutes.
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Cut the leeks in a controlled manner
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Remove the shrimp lines from the shrimps, marinate them in cooking wine for 20 minutes, then drain them and set aside
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The oil temperature is higher and more oil is needed. Stir the egg liquid and add 3 drops of water, then fry the eggs, stir quickly and set aside.
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Add the cooled eggs to the leeks and the remaining oil from the fried eggs (there must be more oil when frying the eggs, otherwise there will be less oil at this time and the leeks will easily become watery), mix well so that there is oil on the surface of the leeks, add shrimps and five-spice powder, mix well, add salt and mix well before filling.
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Roll the dough into strips and add the ingredients, and oil the pan (brush some oil on the surface. It is best to use an oil pan when pancakes are pancaked. If the dough is pancaked, the dry flour will paste and turn black when pancakes are pancaked)
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Roll out the dough to wrap the filling as shown in the picture, the middle of the dough should be slightly thicker and the edges should be thinner.
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Just like making buns, remove the excess dough to avoid making the middle of the cooked cake too thick
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Brush peanut oil on the flat surface
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Add peanut oil to the pan. When it is warm, arrange the cakes and bake them
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Once set, turn over and sear both sides until cooked
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Thin skin and big filling
