Leek cake (10 pieces)

Leek cake (10 pieces)

Introduction:

"28cm pan, one cake, one pot, it's bigger, ha ha"

Production steps:

Step 1: 600 grams of flour with a little salt, 350 grams of water, knead into a ball, 20 minutes

Step 2: wash the leeks and cut them

Step 3: sprinkle some salt, mix well and marinate a little (i pad it with gauze, and I'll squeeze out the water later, so it's troublesome to pour it over and over)

Step 4: heat the pan, drain the oil, and pour in the egg mixture

Step 5: the eggs must be fried into small pieces, pour out the pot

Step 6: heat the pot, add oil, fry the onion and ginger until fragrant, remove and stir fry the minced meat until discolored

Step 7: add yellow rice wine and stir fry the minced meat (if there is any soup, take out the minced meat first, boil the soup in the pot until there is only oil left, pay attention to the temperature, and the flavor will change after boiling)

Step 8: squeeze the leeks to dry, pour them into the pot together with the egg and meat, add salt (because the leeks are salted, you should add salt as appropriate), chicken essence and MSG (less), mix well, and the filling is ready

Step 9: divide the dough into 10 ingredients and wrap them in the stuffing respectively. (if you are a novice, you should pack less stuffing first, otherwise the stuffing will leak when pressing into the cake embryo)

Step 10: press it into a thin cake. (I'm sorry because I accidentally deleted the picture of the cake.)

Step 11: heat the pan, pour in the oil (more, I use soybean oil here, so the fried cake is yellow), put the cake embryo into the pan, fry for a while, then turn over and fry

Step 12: the cake is very thin. Don't fry it too long. Fry both sides until it's slightly yellow. It's a good choice to add tofu soup

Materials required:

Common flour: 600g

Leek: 300g

Eggs: 2

Minced meat: 200g

Shallot: 3

Ginger: 3 tablets

Salt: right amount

Chicken essence: appropriate amount

MSG: appropriate amount (powder)

Yellow rice wine: right amount

Salad oil: right amount

Note: the cake embryo must be pressed very thin, or it can be rolled with a rolling pin

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh