Egg Pancakes with Chives and Vermicelli
1.
Prepare ingredients: leeks, eggs, sweet potato vermicelli
2.
Wash and chop the leeks, pour in a little vegetable oil, mix well and set aside
3.
After the vermicelli is soaked softly, blanch in boiling water for 1 minute, remove and cut into small sections, then pour in a little vegetable oil, mix well and set aside
4.
Beat the eggs, pour them into hot oil, and use chopsticks to crush them for later use
5.
Mix the fried eggs, vermicelli and chives together, add salt, minced ginger, white pepper, chicken essence and 8g vegetable oil, mix well and set aside
6.
Make the dough after the filling is done. Pour 100g of boiling water into the flour (stir with chopsticks while pouring), and then pour in 60g of cold water and mix into a flocculent
7.
Knead into a smooth dough with your hands, cover with plastic wrap and relax for about 20 minutes
8.
After kneading the loosened dough into long strips, divide it into about 22g pieces
9.
Take a potion, roll it into a round dough and add the filling
10.
Wrap it like a bun, and seal the mouth tightly
11.
Turn the dough and press it slightly to form a cake shape.
12.
All the cakes are ready for use
13.
Pour an appropriate amount of vegetable oil into the electric baking pan, then add the cakes in turn, turn on the power of the lower plate, and close the upper cover for frying
14.
After about 2 to 3 minutes, you can turn it over and fry it until it is golden on both sides and it will be out of the pan. It is very crispy when eaten while it is hot. You can also mix it with dipping sauce according to your preference!
Tips:
1. Stir in vegetable oil after chopped leeks to prevent water from coming out of leeks when exposed to salt
2. After the vermicelli is cut into sections, stir in vegetable oil to prevent mutual adhesion and lumps.
3. The use of semi-hot noodles can effectively retain the tendons of the dough, so that the dough is not easy to crack
4. The filling can also be added with other ingredients according to personal preference
