Name: Chives and Fungus Egg Pancakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Zhongyu Wheat Fragrant Wheat Flour; 140g water; 400g Chives; 80g Soaked fungus; 20g Dried shrimp; 3 pcs egg; 3g salt; 1g pepper powder; 15g Peanut oil; 10g sesame oil

Chives and Fungus Egg Pancakes

by I have dried shrimp

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

In the spring, major audition shows emerge in endlessly, and now before the release of Creation Camp 2020, Youth With You 2 is called a fire, occupying the hot search on all major platforms. Those little sisters, their looks are really good, their dancing postures, and their singing are memorable.
Of course, there is also my favorite leek egg pancake, haha~~ There is a folk saying "spring leek, fresh for a while", so of course we can’t miss eating leek at this time, no matter how you make it, the leek is very delicious. , Delicious and delicious, and among the many practices of leeks, I prefer to eat leeks and fungus egg pancakes, which are crispy and thin on the outside and filled with fresh and delicious leeks. The taste is good and nothing to say.
Below I will share the method of chive fungus omelet with you in detail. Every time I use this method, my family will eat it every bite. During this epidemic, why not practice at home? Seeing Qing 2 eating chive and fungus egg pancakes, it was mouth watering.
Speaking of leeks, it is definitely the favorite of Shandong people, leek dumplings, leek boxes, leek cakes. I remember when I was young, I could eat leek pancakes every time I fry them at home. Today I will make a leek pie, which is also called a leek box in some places.

Chives and Fungus Egg Pancakes

1. Slowly pour the water into the flour, stir with chopsticks while pouring, stir it into a dough shape, and then knead it into a smooth dough. Proof at room temperature for half an hour. The filling can be prepared during this period.

2. Wash and chop the leeks and fungus, mix them with shrimp skin, salt, pepper powder, peanut oil, and sesame oil.

3. Take out the proofed dough and divide it into 6 small doughs evenly.

4. First, roll the 2 small doughs into 2 1-2 mm thick dough crusts. The dough is soft. Put more flour when rolling to prevent it from breaking.

5. Put a piece of dough on the cover, take 1/3 of the filling and spread it evenly on the dough without filling on the edges.

6. Beat an egg in the middle of the filling and use chopsticks to stir the egg.

7. Cover the other sheet of dough and pinch the edges of the upper and lower dough sheets tightly.

8. Put a little oil in an electric baking pan or a pan. After the pan is hot, put the cake into the bake until it is golden on both sides.

9. When baking the first pie, start making the second pie and repeat the above process.

Tips:
Putting raw eggs in the filling is the trick. After being cooked, the eggs are wrapped with chives, and the taste is invincible after a bite. Zhongyujia's original wheat flour is processed by Buhler's wheat flour milling technology. It is scientifically blended with wheat and reasonable flour. The wheat has a strong aroma and it is crispy and rich when it is eaten.

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