Egg, Shrimp Skin and Leek Pie

Name: Egg, Shrimp Skin and Leek Pie
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Soft dough; 1 piece Chives; 3 pcs egg; 1/2 bowl Dried shrimp; Some oil; Some salt

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Leek, also known as "aphrodisiac" and "intestinal herb", is cultivated in the east, west, south and north. Because it contains special ingredients such as volatile essential oils and sulfides, it emits a unique spicy smell, so it is especially popular with the public. According to traditional Chinese medicine, this ingredient helps to regulate liver qi, increase appetite, and enhance digestive function. Hair rises in spring. In addition to exercising and sunbathing, eating more leeks is also a good therapeutic method. In addition to classic dumplings, leeks can also be stir-fried with other vegetables, boiled noodles, and even eaten raw. However, the "leek flower" is missing in the lamb-boiled seasoning in old Beijing.
The quality of leeks in early spring is the best, followed by late autumn, and the worst in summer. There is a saying that "spring food is fragrant, summer food is smelly". Today I will bake a few pots of thin-skinned egg, shrimp-skin and chive pies. With it, even vegetables can be saved. A pot of gruel is a fragrant meal. I usually bake the pie in different sizes. This time I deliberately used a new 6-pan frying pan. The baked pie is the same size as the one carved out of a mold. Through the skin, you can see the yellow eggs and green chives inside. Shrimp skin has the effect of replenishing calcium and can increase the aroma. Although there is no meat in it, it is more fragrant than meat. I accidentally ate 6 of them. "

Ingredients

1 piece Soft Dough
1 piece Chives
3 pcs Egg
1/2 bowl Dried Shrimp
Some Oil
Some Salt

Egg, Shrimp Skin and Leek Pie

1. Knead a piece of soft dough with all-purpose flour and cold water. The amount of water is about 60% of the amount of flour. First use chopsticks to stir it into a flocculent shape, and then knead it into a dough without dry powder. Knead it again after 10 minutes with the plastic wrap. The dough is smooth. And moisturize; once again Mongolian plastic wrap until the start of production;

2. Wash and drain the leeks, chop them for later use, beat the eggs into a bowl, and make an appropriate amount of shrimp skins;

3. Heat the pan with cold oil, pour the beaten egg liquid into the pan, use chopsticks to stir continuously in one direction to make the egg liquid solidify and be beaten into small lumps, then pour the shrimp skin into the pan and mix evenly. Let cool and set aside; leeks and shrimp skins are more oily, so you can put more oil;

4. When the egg and shrimp skin is cool, pour the chopped chives into the pot and mix evenly. Sprinkle salt before filling the pie to prevent the soup from coming out. In addition, the shrimp skin is also salty, so put the salt appropriately; if you think it is too wood, you can drizzle Some sesame oil can also increase the fragrance;

5. The dough is very soft. Sprinkle a little flour on the chopping board, roll the dough into long strips, divide them into small pieces, and roll them into round skins with a thicker middle and thinner edges, the size of a palm, and it’s okay if you roll it out for a while. Can be saved when

6. Take proper amount of leek stuffing and put it on the skin, how much depends on your craft;

7. Pinch the edge of the skin with the method of making a bun. If you don't know how to make a bun, just pinch the edge to the middle, and then twist the noodles in the middle up and pull off, so that there will be no thick skin in the middle;

8. The wrapped buns are gently pressed between the two palms to form a pie-like shape. Put them on the curtain first, and then bake them together;

9. Heat the frying pan, use a brush to apply a little oil on the frying pan, put the pie in the frying pan, press gently with your hands to make the pie the same size as the frying pan, so that even if the craftsmanship is poor, the final filling will be out of the pan. They are all the same size, which seems perfect for people with obsessive-compulsive disorder; if you don’t have this pan, you can cook them with an ordinary frying pan or electric baking pan; brush the surface of the pie with a little oil;

10. After the bottom is finalized, the pie can be turned over and baked, and the pie can be turned over several times in the middle, with or without the lid, keeping the mid-range firepower until there are beautiful burn marks on both sides.

11. Egg, shrimp skin and leek pie, a thin-skinned pie with a bite of juice!

Tips:
1. The dough for the pie must be soft. After the dough is kneaded, it needs to be thoroughly squeezed, and the wrapped pie can be thin and thick;
2. Because the stuffing is cooked, it doesn't take too long to cook. Adjust the fire power at any time during the process, so that both sides are golden and cooked, and you can get out of the pot;
3. This kind of filling is very tempting with egg, shrimp skin, and chive fragrance. It is not recommended to dip in vinegar when eating, as it will block the fragrance.