Leek and Egg Pie

Name: Leek and Egg Pie
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: A handful Chives; 3 egg; Some Flour; 2 spoons Thirteen incense; 2 spoons Soy sauce; 2 spoons Miso; Spoonful Chicken Essence; 2 spoons salt; Some Cooking oil

by Yang Yang Yang Yang Yang

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Everyone in the family likes to eat leeks, whether it is dumplings, pies or buns, they are basically stuffed with leeks. So the stuff I make with leek stuffing will be a little bit better than others. Some parts of the recipe may not be particularly detailed at the first time. Welcome to consult. I will answer when I see it.

Ingredients

A handful Chives
3 Egg
Some Flour
2 spoons Thirteen Incense
2 spoons Soy Sauce
2 spoons Miso
Spoonful Chicken Essence
2 spoons Salt
Some Cooking Oil

Leek and Egg Pie

1. Heat the pan with cold oil, add the beaten egg liquid, and beat

2. Wait for the egg to cool in the gap, knead the white flour and water into a smooth dough, wake up for a while

3. Wash the leeks and control the moisture, chop them into cold eggs, add all the seasonings and stir evenly

4. Roll the dough into long strips and cut into even-sized noodles

5. Use a rolling pin to roll into a dumpling wrapper shape

6. Seal like a bun and press gently

7. Preheat and oil the electric baking pan, put in the pie, and close the lid. Turn it over when one of the red lights is off, and it will be out of the pot when both of them are off.

8. Put the lid on the finished pie, otherwise it will become hard

Tips:
1. Put all the seasonings except oil and stir evenly. Finally, add the oil and stir again to prevent the leeks from leaking out.\n2, the soybean paste can be put on, because my mother likes to enlarge the sauce, so I am good at it.