Leek and Egg Vegetarian Pie

Name: Leek and Egg Vegetarian Pie
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Zhongyu Multi-purpose Wheat Core Flour; 4 egg; 250g Chives; 160g water; Some salt; Some sesame oil

by I have dried shrimp

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

For breakfast, we always eat steamed buns and steamed buns. It is inevitable that we will feel bored. So in order to make our family eat more delicious, we need to cook in a different way. Pies are often seen on my breakfast table, such as vegetarian pies and meat fillings. Pies and so on, the methods are rich and varied, all kinds of ingredients can be cooked into pie, the outer skin is thin and crisp, and the filling is fragrant but not greasy, which is deeply loved by the public.
What I want to share with you this time is a recipe of leek vegetarian pie, which is cooked with leek, egg, shrimp skin and vermicelli. As long as the steps of kneading are done, the pie has a thin crust and a lot of stuffing. A bite of crispy dregs, even children who don’t usually like to eat leeks, have eaten 3 in a row, but they are not enough. The method of pie is very recommended for everyone to learn, use the right method, and let it cool without getting hard. Now I will share with you how to do it.

Ingredients

300g Zhongyu Multi-purpose Wheat Core Flour
4 Egg
250g Chives
160g Water
Some Salt
Some Sesame Oil

Leek and Egg Vegetarian Pie

1. Add water to the flour.

2. The kneaded smooth dough is softer and more suitable for pies. Wake up with a damp cloth for 15 minutes.

3. Knock the eggs into the bowl.

4. Heat the bottom oil in a pan, spread the eggs and fry them until cooked.

5. Finely chop the leeks.

6. Put the eggs and leeks in the basin.

7. Add appropriate amount of salt and sesame oil.

8. Mix well and use the rest of the seasoning.

9. Divide the awake noodles into the size you want. The pot pie is big.

10. Take a potion and roll it into a circle with a slightly thinner edge.

11. Put on the fillings, the fillings are a little bit delicious.

12. Close the mouth like a bun and pinch it tightly. The mouth should be as small as possible and the excess noodles can be pulled down, otherwise the pie will have a gnocchi.

13. With the mouth facing down, without a rolling pin, gently press the flat pie with the palm of your hand.

14. Brush the bottom of the pan with a thin layer of oil, put the pie in and arrange it, and brush the surface with a thin layer of oil, and bake it over low heat.

15. It must be a small fire, otherwise the surface will soon be blurred. Turn one side golden and burn the other side.

16. Bake golden brown on both sides with low heat.

Tips:
1. The noodles of the pie should not be too hard, but softer and have a good taste. Because the water absorption of flour is different, adjust it according to the condition of the dough when making the dough. When rolling the pie, because the dough is relatively soft, just press it gently with your hands. If you use a rolling pin, it will leak easily. Be sure to low heat when baking the pie. My recipe made 9 pies.
2. Zhongyu multi-purpose wheat core powder adopts advanced technology and equipment. In the production process, the wheat core essence is extracted through precise ratio matching and scientific moisture adjustment, which has the original natural yellowish color of wheat. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented.