Cornmeal and Leek Paste Cake
by Zerry's mother
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Required raw materials
2. Add cornmeal to warm water and wake up for 30 minutes, (the pancake will be crispy at the bottom if it’s dry)
3. Beat and fry the eggs and put them in a basin.
4. Stir-fry the shrimp skins with oil and put them in a basin.
5. Chop the leeks and put them in the pot with the dried shrimps and eggs.
6. Add five-spice powder, edible oil, salt, sesame oil to the filling and mix well.
7. Put a little cooking oil in a pan, turn on a low heat, pour in the reconciled cornmeal, and gently press around to form a corn tortilla with your hands until it reaches the thickness you want. (I like to be thinner, that is more crispy)
8. Pour the tuned leek filling on the tortilla and spread it evenly. Sprinkle a small bowl of water around, cover and simmer on medium heat for 5 or 6 minutes.
9. Open the lid and the leeks have changed color. If you like the crispy bottom, you can fry it for 1 or 2 minutes.
10. The crispy corn husks and the fragrant leek fillings are delicious.
