How to cut the leek egg cake will not fall apart, how to make the leek egg stall cake

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.

1. Leek egg cake.

1.Prepare a bowl of flour with 45 degrees of warm water and mix the dough with chopsticks, first stirring it into a cotton wool shape, and then mixing it with your hands to form a softer and smoother dough.

The water should be boiled with lukewarm water, so that the noodles that come out will not harden even if the cake is cold. ）

2.Sprinkle a layer of flour on the cutting board, put the mixed dough on the cutting board, knead the dough again, knead it until smooth, then pull it into long strips by hand, and then change the knife to divide it into evenly sized agents.

3.Knead the cut dough and then knead it into long, short and even strips for later use.

4.Take a plate, brush it with a layer of oil, put the kneaded dough on the plate, and then brush it with a layer of oil, cover it with a layer of plastic wrap and let it rise for 40 minutes for later use.

5.Soak the vermicelli in warm water one hour in advance and set aside.

6.Scrambled a few eggs and set aside.

7.Filling: Prepare a large handful of leeks and clean them, cut them into small pieces and put them in a bowl, then put the prepared egg crushed and vermicelli into a bowl, then add a little sesame oil and a spoonful of salt, stir well and set aside.

Sesame oil can lock in the moisture inside the leeks, otherwise it will be full of water. ）

Some people also add thirteen spices and soy sauce to the filling, but it will destroy the umami of the whole leek, so whether you put it here or not depends on your taste. ）

8.Brush a layer of oil on the board, take a proofing dough agent, press it with your hands, then roll it out into a dough sheet with a rolling pin, put the prepared filling on it after rolling, flatten it with chopsticks, and then fold it in half on both sides as in the picture, and then grab the two ends with both hands and gently shake it on both sides, throw it a little longer, and then roll it up from one end, roll it up to the end, press the finishing part to the bottom, and finally press it into a small cake shape by hand.

Some people will expose the filling when they do this step, the first reason is that the dough is not raised in place, the second is that there is too little oil on it, and the third is that the dough is too hard. ）

9.Take a non-stick pan, brush a little oil in the pot, put in the prepared leek cake, add the lid and slowly sear it over low heat, you need to turn the pot during the baking process, so that the cake can be evenly heated, wait until one side of the cake is baked, and then turn the other side, and take it out after it is golden on both sides.

If you don't have an electric baking pan at home, use the above method to make baked cakes. If there is an electric baking pan at home, then use an electric baking pan to brand, also brush a layer of oil first, then put the cake in, then cover the lid and burn until the electric baking pan jumps the light, open the lid, turn over and continue to burn until the jumper lamp, and the cake becomes golden brown and can be taken out. It will be a little more convenient to use an electric baking pan to make pancakes.

10.The leek omelet is ready.

Cut with a knife, leeks are fresh and green, delicious and nutritious, and contain more vitamin C and carotene. It is not only a commonly used vegetable, but also has medicinal properties. In addition to reducing blood lipids, the effect of warming and replenishing the liver and kidneys and helping yang and solidifying essence is also very prominent, so it is known as "Yang Cao" in the pharmacopoeia, which can be compared with today's "Viagra".

Leeks are a common ingredient in my home, and there are many ways to eat them. Today, Guozi will introduce to you how to make leek egg cakes, and I learned how to make breakfast is simple, convenient and delicious! I hope you enjoy it.

Ingredients: 3 servings.

200 grams of leeks.

2 eggs. 200 grams of flour.

Accessories. Water to taste.

A spoonful of salt. 1 tablespoon of vegetable oil.

Step 1: A complete list of leek egg cakes.

Ingredients: eggs, flour, leeks.

Step 2: Preparation of leek omelets**.

Step 3: A home-cooked recipe for leek omelets.

Add flour and mix with an appropriate amount of water to form a paste.

Step 4: A simple recipe for leek omelets.

The paste can be scooped up with a spoon so that it can flow naturally as well, not too thin and thick.

Step 5: How to eat leek egg cake.

Preheat the pan or pan, rub a little oil on the pan and scoop a spoonful of batter into the pan.

Step 6: How to make the leek omelet.

Using a spatula or cake spreading tool, spread the batter into a large sheet of pancakes.

Step 7: How to fry leek omelets.

Spread one side, turn it over and spread the other side.

Step 8: How to cook leek omelets.

The leek omelet is cut into cubes and served with porridge for breakfast.

Finished product drawing. Cooking skills.

The batter can also be left without vegetable oil.

How do you cook leek omelet?

In addition to leek eggs and flour, the unique spicy flavor of leeks is formed by the sulfides they contain, which have a certain bactericidal and anti-inflammatory effect, which helps the human body improve its own immunity. Naturally, the omelette is also great.

The practice of leek egg cake is no different from the practice of conventional egg cake, the main thing is to add minced leeks to the egg flour paste, so you have to wash and chop the leeks first, many people can't eat leeks, I can't eat them at first, I feel fragrant when I eat them, sometimes that's it, and the same is true for durian.

Flour 120 grams and three eggs mixed evenly, is to beat into a batter, of course, you have to add water, while adding water while whipping, will beat for a longer time, to see the effect of the particles is better, if the batter is good, you can cut the chives and five-spice powder and salt poured in, whipped evenly again, it can be said that the raw materials of the leek egg cake are almost ready. Next up is the pancakes.

The biggest feature of pancakes is that they are fried slowly over low heat, and boiling is a feeling, and if the heat is high, it is easy to fry the paste. Heat the pot and smear the oil, pour in the prepared leek egg liquid, and then use a spatula to spread out the batter of the mixed egg flour and leeks evenly, fry until ripe and fragrant, and then spread out and fry the other side.

Leeks are called "Yiyang grass" in traditional Chinese medicine, but Yiyang is not an aphrodisiac, leeks contain trace element zinc, which plays an important role in growth and development and reproductive function. However, every 100 grams of leeks only contain zinc milligrams, and the effect is limited, so don't be too superstitious about the medicinal effect of food, everything is psychological, eat food, taste its taste, not too much, don't treat food as medicine.

While the spring is still there, let's eat a stubble of fresh spring leeks. The green leeks on the goose yellow eggs are piled up on the plate, which is the most tender picture in spring. You must have eaten scrambled eggs with leeks, so try another combination of them, very, very simple!

Process: Frying. Taste: Salty umami.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Wash and chop the leeks, beat the eggs with a pinch of salt to form an egg mixture.

2.Heat a frying pan over low heat, pour in a little oil, and turn the pan so that the oil is thinly spread over the bottom of the pan.

3.Pour in the egg mixture and spread out into a round quiche shape.

4.Then sprinkle the leeks on top of the egg mixture, which has not yet set.

5.Once the bottom of the quiche has set and the whole quiche can be moved around the pan, turn the quiche over.

6.Cook for about a minute and then remove from the pan.

Cooking Tips:

Put salt in the egg liquid, leeks can no longer be put in, you can also add some small shrimp skin to the leeks Shuren spring recommended leeks to eggs, leek eggs as a spring sacrifice. The specifications are high enough, and the taste is enough! It can be seen that leeks and eggs became the best combination in the pre-Qin period, and they have been popular for thousands of years, and they are still popular on various tables!

The family version of the omelet recipe is here, let's learn together!

I'm going to eat leek egg pie!

Teach you how to make leek omelets, simple and delicious.

Bao Ma made leek egg cakes for breakfast, boiled a pot of millet porridge, and the children were full.

Leeks we can eat all year round, but only the quality of leeks in early spring is the best, the folk are known as "spring leeks fresh and summer leeks smelly", the leeks in this season are the freshest, the taste and taste are also the best, and eating leeks in spring can benefit the most. This is because the yang energy rises in spring, and the temperature of leeks is suitable for maintaining the yang energy in the human body, which can not only nourish the liver but also help yang. Today, I will introduce a simple and fast way to eat leeks, leek egg cakes, prepare all the ingredients before going to bed at night, and get up ten minutes early to have a nutritious breakfast to eat.

by Meier Gourmet.

Ingredients: 1 leek, 1 small handful of eggs, 1 all-purpose flour, appropriate amount of salt, a little vegetable oil, appropriate amount of steps.

1. Clean a small handful of leeks and chop them.

Beat the eggs and add an appropriate amount of all-purpose flour.

3. Add water in batches, then add 1 teaspoon of salt, and stir evenly with your hands to stand still for a while.

4. Then add the chopped leeks.

5. Stir well again (I only remembered to take a picture after scooping a spoonful).

6. Heat the wok and brush with a thin layer of vegetable oil, scoop a spoonful of batter and put it in the pan.

7. Wait for one side to fry until it is set, then turn it over, and fry until the surface is slightly charred.

8. Cut it into small pieces after frying it all.

9. Finished product drawing.

Tip 1: If you want to eat thinner cakes, the batter should be thinner, and if it is thicker, the batter should be thicker. 2. During the frying process, wait for one side to set before turning over, don't be in a hurry to turn over.

How do you cook leek omelet? Dice leeks and carrots, add shrimp skin, salt chicken essence 13 spices, two eggs and two bowls of flour, half a bowl of water stir evenly, and fry in oil.

Chop the leeks, add a few eggs and salt, stir and fry in the pan, it is very simple and delicious.

How do you cook leek omelet? Cut the leeks into small pieces, add cooking oil, diced ham, diced carrots, two eggs, 13 spices of salt, pepper, flour, add a little water and stir well, and put into the pot.

The leek cake has a thin skin and a large filling, and it tastes charred on the outside and tender on the inside, which is particularly fragrant.

Article**1 First prepare 350 grams of flour, then add 180 grams of hot water at 45 degrees, and stir the noodles into a dough flocculent.

Article **2 and then knead the dough into such a smooth and non-sticky hand and non-stick board, the whole process takes more than ten minutes, and then divide it into small agents one by one after kneading.

Article **3 is like the picture below, and then rub it into thumb-thick strips.

Article**4 Finally, take a plate, brush the bottom of the plate with some oil, and then apply a layer of oil seal and plastic wrap on the top of the dough, and let the dough rise for 40 minutes.

Article**5 Take advantage of the time to wake up, we can prepare some leeks, add some chopped vermicelli, add a little broken eggs, but the eggs must be fried a little older, because to make a leek box or make such a leek cake, the older the eggs are fried, the more fragrant the taste when eating, seasoning We can put edible salt, thirteen spices, light soy sauce, sesame oil, sesame oil is the most important step, if there is no sesame oil, you can put salad oil, oil in the leeks, can play the role of leeks do not come out of water.

Article**6 Finally, clean up the board, brush a layer of oil on it, press the dough we have risen into a long strip by hand, and then roll it into a long sheet.

Article**7 Then put the adjusted filling thin on top of the dough, put it in the middle, and spread it out at both ends to form a long shape.

Article**8 Fold it up and down again, wrap the filling tightly in the middle, and pull it at both ends, so that it can be pulled longer, and the dough will become thinner.

Article**9 Finally, roll it up and roll it into a circle like a scallion pancake, and then press it with your hand to turn it into a leek cake.

Article **10

Clean the pot on the fire, brush a little oil first, put in the leek cake, turn on low heat to fry, this process needs to add the lid of the pot to fry, if there is an electric cake at home is the best.

Article **11

After turning over, fry again for two minutes, and then fry the leek cake, you must remember that the heat must be even, if the fire is relatively small, the pot is relatively large, you must turn the pot from time to time to ensure that the temperature in the pot is the same.

Article **12

In the end, it was all fried until it was golden brown on both sides, and it looked a little faint, and you could see that the filling inside the leek box was already fried.

Article **13

Tips, if you say that when making this leek cake, remember one point, that is, the noodles must be mixed with warm water at 45 degrees, so that the noodles come out, even if they are cool, this leek cake is very soft and will not become hard.