The process of scrambled egg cake with leeks, the steps of making egg cakes with leeks

First of all, break the baked cake into small pieces, put it in the oil pan and fry it, and when the color of the baked cake is slightly dark, remove it and put it on a plate for later use.

Prepare three eggs, beat them and stir them with a pinch of salt. Put oil in a wok, scramble the eggs and pull them into small pieces with a frying spoon.

Cut the leeks into sections in advance, pour the leeks into the pot after the eggs are scrambled, stir-fry over high heat to prevent the leeks from being too soft, pour in the fried baked cakes before leaving the pot, stir-fry twice and put them on the plate. In this way, the delicious scrambled eggs with leek baked cakes are completed.

Half a pound of leeks, four eggs. Add salt to taste and a pinch of MSG. Then stir these guys, usually the leeks are on top, it doesn't matter, after a while the salt will work, then the leeks will obediently wilt down and mix with the eggs.

Heat the pan and add oil, the oil should be slightly more. 7. When it is hot, pour the egg and leek mixture into the pot. The fire is reduced to about medium.

You can stir it constantly, and when you see that it is about to condense, you can turn it in one piece. The effect is to make the eggs and leeks cooked, and don't let them paste the pot. When the eggs are a little browned by the frying, you can turn off the heat and remove from the pan.

Look, that's it.

Leek omelet, first beat the egg in a bowl, then beat it, add the appropriate flour, add the appropriate water to be fluid, and then add the chopped leeks in it, stir well, it is still fluid.

Put oil in a pan until it is hot, then add an appropriate amount of batter, spread out a thin layer of pancakes, then turn over and cook, a leek omelet is done, of course, if you want to taste, you can add your favorite seasoning to the flour batter, and the leeks omelet will be flavorful.

Vegetable scrambled egg cake, first of all, the leeks should be selected and the more tender ones should be washed, cut into sections, put less oil in the pot, and then put the egg cake in the pot eight or two times, cut the egg cake into pieces and stir-fry it out of the pot, and put less salt.

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.

Ingredients: 350g of all-purpose flour

400g of leeks

3 eggs. Excipients salt to taste.

Star anise powder to taste.

Appropriate amount of lukewarm water. Sesame oil to taste.

Appropriate amount of chicken bouillon. Steps to make leek omelets.

space1.Wash the leeks and let them dry before chopping.

space2.Crack the eggs into a bowl, add a pinch of water, salt and stir well in the space

3.Pour the egg wash into the bottom oil of the pan and gently push the egg wash space with a spatula after setting

4.Stir-fry until the eggs are tender and let cool on the heat.

space5.Add a pinch of salt to the leeks and stir well with sesame oil.

space6.Add the scrambled eggs and stir well.

space7.Flour add a pinch of salt, star anise.

space8.Add warm water and stir with chopsticks to form a flocculent.

space9.Knead the dough and cover and let rise.

space10.Remove the proofed dough and knead until smooth.

space11.Cut into evenly sized noodles.

space12.Roll out with a rolling pin into a thin crust.

space13.Scoop on the leek filling.

space14.Tighten the mouth and wrap it up and flatten it into a cake shape.

space15.Add the leek cake in a hot pan and fry over medium-low heat until one side is golden brown

16.Turn over the other side and continue to fry until golden brown.