How to make leek quiche

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Leek omelet making tutorial.

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

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.

Materials. Leeks: 1 small handful of eggs, 1 all-purpose flour, appropriate amount of salt, a little vegetable oil, appropriate amount.

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.

Tips: 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? 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.

Leek omelet can still be eaten like this, layer by layer!

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

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

Preface. Leeks contain volatile essential oils and sulfur-containing compounds, which have the effect of promoting appetite and reducing blood lipids, and have certain effects on hypertension, coronary heart disease, and hyperlipidemia. Since ancient times, there are folk sayings of "early spring leek" and "late autumn late chiek".

"Chin" refers to Chinese cabbage, and "leek" is naturally leek. According to the health principle of "four seasons emphasis" in traditional Chinese medicine, the five organs should be nourished in spring to nourish the liver first, and leeks are the things that warm the liver and kidneys. The quality of leeks in early spring is the best, followed by late autumn, and the worst in summer.

Material. Ingredients: 100g leek, 100g egg;

Excipients: appropriate amount of oil, appropriate amount of salt. Leek quiche.

Prepare the required ingredients: leeks, eggs.

Chop the leeks and set aside.

Beat the eggs and set aside.

Add the leeks to the egg mixture and add salt to taste.

Add a small amount of oil to the electric baking pan and wipe well.

Pour the egg mixture from the leeks into the electric baking pan, cover and fry.

When the light in the electric baking pan is extinguished, lift the lid. The upper surface solidifies, and it can be turned over.

Fry on both sides until browned, then remove from the pan.

Tips: 1.Try to cut the leeks into small pieces, otherwise it will not be easy to flatten.

2.You can add some flour to make leek egg cakes, which are nutritionally balanced and very good for breakfast!

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