Leek cake
Introduction:
Production steps:
Step 1: prepare the ingredients, wash the shrimp skin, cut the bamboo shoots into small pieces, wash the leeks, knock the eggs into a bowl and add a little salt
Step 2: add flour to boiling water
Step 3: stir into snowflakes
Step 4: knead until smooth, cover with plastic film and wake up for half an hour
Step 5: heat the pan, add corn oil, beat the eggs evenly, stir fry until done, stir fry until broken, and serve
Step 6: stir fry shrimps in low heat
Step 7: stir fry the bamboo shoots and turn off the heat
Step 8: mix leeks with corn oil, then mix with other ingredients, add salt, pepper and chicken essence to taste
Step 9: mixed stuffing
Step 10: knead the noodles into long strips and divide them
Step 11: roll out the rectangle and fill it with leek
Step 12: fold as shown
Step 13: pinch the edges
Step 14: add a little corn oil to the pan, lower the heat and cover,
Step 15: cook on both sides
Step 16: crispy outside and fragrant inside
Step 17: you can also roll out the oval shape and spread the stuffing
Step 18: make a semicircle
Step 19: cook both sides over the same low heat
Step 20: different shapes, same taste
Step 21: the skin is crisp and the stuffing is delicious
Step 22: two shapes
Step 23: really delicious
Materials required:
Flour: 500g
Leeks: moderate
Eggs: right amount
Dried shrimps: right amount
Fresh bamboo shoots: appropriate amount
Boiled water: 320G
Salt: right amount
Chicken essence: appropriate amount
Corn oil: right amount
Pepper: right amount
Note: Hot dough, cold cake skin will not be hard
Production difficulty: simple
Technology: decocting
Production time: three quarters of an hour
Taste: salty and fresh
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