Leek and Egg Omelette
by Far away call
Favorite
Difficulty
Normal
Time
15m
Serving
2
Leek and egg stuffing is so delicious. "
1. 200 grams of flour, slowly add 90 grams of boiling water, stir quickly with chopsticks, so that the flour is evenly cooked, add 30 grams of cold water, and form a smooth dough. Relax for 15 minutes.
2. Clean the leeks and drain the water.
3. Beat the eggs, add 1 teaspoon of salt and 1 teaspoon of rice wine and stir well.
4. Heat up a wok and put an appropriate amount of salad oil. Pour the oil into the egg liquid.
5. Stir it quickly with chopsticks, fry it into broken eggs, serve and let cool.
6. Finely chop the leeks.
7. Mix with chopped chives and eggs.
8. Add salt. Light soy sauce, cooked salad oil, sesame oil, thirteen spices and mix well.
9. Knead the dough into strips and sprinkle with dry powder to prevent sticking.
10. Divide into small doughs of even size. .
11. Take a small dough and flatten it into a square dough with a thicker middle and thinner sides.
12. Put an appropriate amount of leek stuffing aside.
13. Fold up the bottom of the dough and fold the two ends toward the middle to wrap the filling.
14. Fold down the remaining dough at the front end into a baggage shape. A raw embryo of a fried roll is ready.
15. Do everything, and the overlapping part goes down.
16. Heat the pan, spread a layer of salad oil, add the raw embryos of the fried rolls in the oil, and fry them first. Fry until golden brown, turn it over, continue to fry until golden brown on both sides and serve.
17. Serve while serving hot.
Tips:1. Leeks are prone to water. Let the broken egg cool before mixing with the leeks. The dough will relax and then add salt to mix the stuffing.
2. Like the fried rolls, the outer skin is crispy and hard, so you can put more oil in the pan.
