How to make leek pancakes, how to make leek pies

Leek pancakes, ordinary home-cooked dishes, hurry up and learn it.

The home-style method of leek pancakes, leek grains are attached to the flour, thin but not rotten, soft and chewy.

Today I will share with you a home-cooked breakfast cake "leek pancake" practice, leek pancake is a very ordinary home-cooked meal, the ingredients are also very common, the main nutrients of leeks are vitamins, vitamins, niacin, carotene, carbohydrates and minerals, of which the content of fiber is higher than that of green onions and celery, which can promote intestinal peristalsis.

Someone should say, what's so difficult about this pancake, I often eat it at home, I will make it, it's all the same ingredients, is it better than what I make? That's really not necessarily, the same ingredients make different tastes, it's not uncommon, in fact, the simpler the food, the more it is a test of skills, the following is a detailed way to share the practice for you, and how to season, how to make the cake not easy to rot, like friends to learn it.

Leek pancakes] 1First of all, we prepare a small handful of washed leeks, remove the roots, the roots are relatively hard and difficult to operate, cut the leek leaves into minced pieces and put them in pots.

Add 100 grams of flour, 1 gram of salt, mix with 60 ml of water and noodles, stir until there is no dry flour, we start to knead the dough, about 2 minutes, after the dough is kneaded smooth, cover it with a pot lid, seal the noodles for 10 minutes, the noodles will be more soft and malleable.

2.We sprinkle the bottom on the cutting board, take out the dough, roll it directly into long strips, cut it into evenly sized dough, flatten the dough, and roll it into a round pancake.

3.After rolling, we began to burn, turn on low heat, evenly brush with vegetable oil, when the oil temperature is hot, put the cake blank, cover the pot lid and burn for 1 minute, the surface of the baked cake changes color, slightly bulging small bubbles, indicating that the inside is quickly cooked, we turn it over, and then burn it for 1 minute to get out of the pot.

4.Because this cake is very thin and easy to cook, it is covered with a pot lid to fully retain the moisture inside the cake, and the whole cake is soft and firm.

We stack the pancakes on top of each other, cut them in the middle, arrange them on a plate, and serve them with our favorite dipping sauce for a better taste, so this simple and delicious breakfast cake is ready, so if you like it, try it out quickly.

Leeks have strong adaptability, cold and heat resistance, many areas in the south can be produced all year round, although the aboveground part of the north dies in winter, the underground part enters dormancy, and germinates and grows in spring.

The main nutrients of leeks are vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates and minerals. And there are many ways to eat leeks, today I will share with you a home-cooked method of leek egg cake, and friends who like it should learn it quickly.

Leek omelet

1.Cut the cleaned leeks into chopped leeks and put them in a pot, take a small basin and beat three eggs, add 2 grams of salt and stir for later use.

2.Next, we first fry the eggs, boil the oil in the pot, after the oil is hot, pour in the egg liquid, after the eggs are scrambled, shovel them with a shovel, then turn off the heat and put the eggs on the cutting board, chop them with a knife and put them in a basin together.

3.Take a basin, put in 300 grams of refined flour, separate the flour from the middle, half of the noodles are scalded with boiling water, half are stirred into dough with cold water, after a little cooling, and into a dough, finally add a little vegetable oil and into the noodles, the hot noodles are more sticky, add some vegetable oil is better and, cover the noodles with plastic wrap for 20 minutes.

4.In the process of making a meal, we will adjust the leek filling, the leek eggs should be poured into 6 grams of vegetable oil first, pour vegetable oil to prevent the leeks from water, add 2 grams of salt, 3 grams of five-spice powder, stir evenly with chopsticks and set aside.

5.Sprinkle flour on the cutting board, take out the dough and knead it into long strips, cut it into eight equal parts with a knife, take one of them to knead into a dough first, and then roll it into a thin and uniform dough, after rolling out two dough sheets, cover the rest of the dough with plastic wrap to prevent the surface of the dough from drying.

6.On top of one of the rolled doughs, spread the leek egg filling evenly, being careful not to spread the filling on the edge of the dough, so that the filling will run out during the pancake process, and the two dough will not easily stick together.

7.Take another sheet of dough with the flour side down, sandwich the leek egg filling in the middle and pinch the edges, and use a bowl to press off the thick skin on the edge of the dough, as shown in the picture, so that the leek egg cake can not eat the thick skin on the edge and taste better.

8.Make a cake, we will **, put it for too long, the filling is too wet will break the pie crust, brush the pot with a layer of vegetable oil, put the dough cake after the oil is hot, and fry the egg cake.

9.After one side is browned, turn it over and fry the other side, and when frying, we also brush a layer of vegetable oil on the side that does not stick to the oil, so that the dough will be more delicious.

10.Wait until both sides are browned, the dough has been fried, and the filling inside is cooked, take out the dough, finish the other dough cakes in this way, and finally cut the leek egg cake in half, put it on a plate and eat.

Ingredients: Leeks a handful of size (about a kilogram).

All-purpose flour 900g

100g whole wheat flour

800 900 g of cold water

Two eggs. Three teaspoons of salt.

Ground white pepper to taste.

2 tablespoons of rice wine.

Three or four tablespoons of Weilin (in addition to simple leeks, you can add any shrimp, pork, mushrooms, and shallots).

Method: Fresh and beautiful leeks, wash and remove the old leaves on the outer layer, and cut off one or two centimeters of the old stems at the bottom (so that there are two handfuls of large ones, cut them in batches because the board is too small to fit).

Cut the leek flowers into about half a centimeter.

Put all the ingredients in a large basin and stir together with a whisk.

Don't use all the water (because each flour has a different water absorption), and after stirring, the batter thickens and slowly decreases.

Prepare a frying pan, brush the bottom of the pan with a layer of oil, first turn on a medium-high heat pan, scoop in a tablespoon of batter, turn the pan to make the batter even, then turn to medium heat, when the bottom of the batter turns white, turn the heat down a little.

After about two or three minutes on one side, you can turn it over, and fry it on both sides until the surface is golden and crispy (the second side will be easier to burn, so pay attention to the heat).

Spread a kitchen paper towel on the plate, arrange the pancakes, and you're done.

It's brunch time, so make a plate to satisfy your cravings, beat two frangipani, sprinkle some salt and mix well, and pour into a pan.

Immediately spread the pancakes and press them slightly with a spatula.

Turn over, the eggs are already cooked and stick to the pancakes (spread the pancakes immediately after beating the eggs, don't wait until the eggs are cooked to spread and you won't break up).

Serve your favorite ingredients (cheese, sausages, fried tomato slices).

Fold the pancakes in half.

Cut into four pieces with a spatula.

Healthy and delicious, full of flavor leek sausage pancakes, drizzled with soy sauce paste, hot and scalding, the aroma of leeks wafts from time to time, and the salty cheese is delicious together!

Cut the leeks and puree the lean pork, then add salt, chicken powder, sesame oil and pepper and stir well. Then add high-gluten flour and water and mix well. Heat the oil in a pan and spoon the batter and fry in the pan. Fry until golden brown on both sides.

Don't put too much flour in.

Leek pancakes, delicious and delicious.

The sound and fragrance have arrived, and the delicious lingers.

Leek egg pancake making tutorial.

The preparation of the leek cake is as follows:1. Prepare leeks, eggs, and flour as simple as that.

2. After washing the leeks (remove the stems and use only the leek leaves), cut them into chopped leeks.

3. Pour flour into the basin, add edible salt and an appropriate amount of water and stir into a batter. Crack in two more eggs and stir well.

4. Put the chopped leeks in a batter bowl and add a spoonful of canola oil. Stir into batter and set aside.

5. Heat a non-stick Maxim frying pan and brush with a thin layer of rapeseed oil. Scoop 1 tablespoon of batter into a nonstick skillet. Shake the nonstick pan and spread the batter evenly on the bottom of the pan. The batter is completely set, and once the omelet is set, brush it with another layer of canola oil.

6. The bottom can be turned over by baking golden brown, and the other side of the egg cake can also be baked golden brown. A simple, quick and delicious leek omelet will do.

Leek cake is a special traditional snack. It is widely distributed in a vast area north of the Yangtze River.

1. Preparation of ingredients.

500g of leek, 1000g of flour, 100g of oil, 15g of salt.

2. Preparation of kitchen utensils.

Rolling sticks, frying pans, containers, chopsticks, spatula, basins, kitchen knives.

3. Specific steps:

1.Prepare ingredients such as water, containers, chopsticks and flour.

2.Pour the flour in a container and add some water. Stir slowly with chopsticks.

3.After stirring into a flocculent shape, knead the dough with your hands and knead it into a smooth dough.

4.Then seal the mouth with plastic wrap and let stand for 15 minutes.

5.During the resting process, wash the leeks, finely chop them and squeeze them out of the water, and put them in a basin. Pour in cooked oil and salt and mix well.

5.After waking up, take it out and knead it into long strips. Then cut into small doses found evenly.

6.With a rolling pin, roll out the small agent into a dough shape.

7.Then wrap the dough with leek filling and wrap it like a bun. Then gently roll out into a round cake.

8.Prepare a frying pan and put cooking oil in the pan. Place the round cakes in a pan and sear until one side is golden brown, then turn over and cook the other side. Roll golden brown.

Wash and chop the leeks, use five-spice flour oil shrimp skin, mix the dough with warm water, make the dough with moderate softness and hardness, make a small agent, roll it into a round cake, put the leek filling, spread it out, beat an egg on it, cover it with a small round cake, put it in an ice pan, and fry it.

If you like to eat leek filling, let's do it together, pay attention to the skin rolling thicker for the first time, and press the cake thinner, so cooked!

Preparation of leek vegetarian pie.

The leek pie layer in this way is much colder, and it is not hard to eat.

The leek cake made by this is super delicious with a thin crust and a large sunken skin.

Leek pies are very popular.

Homemade leek pie preparation.

Summary. Hello, dear, it is a pleasure to serve you, the practice of leek cake 1...Blanch the dough with boiling water, stir into cotton wool, add some oil, knead into a dough, and knead the dough on the panel.

2.Roll into long strips, cut evenly, round again, and flatten. 3.

Add two tablespoons of oil, half a spoon of Sichuan pepper noodles, add a spoonful of sugar, add some shrimp powder, and stir well. Roll out thinly with a rolling pin, put the leeks, beat in an egg, add a little salt and stir well. Spread evenly, cover with a layer of flatbread, press the edges, brush the oil on the electric baking pan, put in the cake, brush some oil, and turn it over when the dough is hard, and the dough is hard.

How to make leek cakes?

Hello, dear, it is a pleasure to serve you, the practice of leek cake 1...Blanch the dough with boiling water, stir into cotton wool, add some oil, knead into a dough, and knead the dough on the panel. 2.

Roll into long strips, cut evenly, round again, and flatten. 3.Add two tablespoons of oil, half a spoon of Sichuan pepper noodles, add a spoonful of sugar, add some shrimp powder, and stir well.

Roll out thinly with a rolling pin, put the leeks, beat in an egg, add a little salt and stir well. Spread evenly, cover with a layer of flatbread, press the edges, brush the oil on the electric baking pan, put in the cake, brush some oil, and turn it over when the dough is hard, and the dough is hard.

The process of making leek cake with old cellar, yeast, and baking powder. How do you make the sauce for sauce cakes?

Is it okay to wake up with cold water in summer?

"In summer, you can ferment the dough with cold or warm water, because warm water kneading is mainly to raise the temperature of the dough and make the dough rise faster, and the ambient temperature in summer has reached the temperature required for yeast fermentation, so there is no need to warm it with warm water.

The sauce you need to make the sauce cake. Add 2 tablespoons of sweet noodle sauce, 2 tablespoons of bean paste, 2 tablespoons of garlic sauce to the bowl, add a small amount of water and stir well, stir-fry the sauce. After the oil in the pot is hot, pour the sauce in the bowl and stir-fry until fragrant, then add a spoonful of cumin powder, a spoonful of Sichuan pepper powder and sugar, stir well, and turn off the heat when the soup is viscous, and the sauce of this sauce cake is ready.