Leek Bean Flour Tortillas

Name: Leek Bean Flour Tortillas
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g Soybean Noodles; 80g Cornmeal; 70g boiling water; 40g Chives; 1g baking soda; a little salt

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

A handful of leeks in a flowerpot, part of it was used to eat dumplings, and a small part was used to work with cornmeal.
In fact, I wanted to make another kind of tortilla at first, but somehow, the leek pie with this method suddenly jumped out. In contrast, this approach is obviously much simpler. Simplify first and then complex.
Using the method of blanching the noodles, the tortillas produced in this way are relatively soft and a little bit softer. Stew with a cover and cook faster. When the burnt aroma of corn and the fragrance of leeks overflowed, the cake was almost baked.
The surface is verdant and the bottom is golden brown. . . . "

Ingredients

Leek Bean Flour Tortillas

1. Ingredients: 40 grams of soybean noodles, 80 grams of cornmeal, 70 grams of boiling water, 40 grams of leeks, 1 gram of baking soda, a little salt

2. Wash and chop the leeks and set aside.

3. Pour the soybean noodles, cornmeal, and baking soda into a large bowl and mix well.

4. Stir while pouring in boiling water,

5. Into granules,

6. Knead into a uniform dough.

7. Divide into 2 equal parts,

8. Press into a pie.

9. Pour salt into the chives and mix well.

10. Heat the pan and brush with oil,

11. Put in tortillas,

12. Spread half of the leeks on the surface of the tortilla,

13. Cover the lid and simmer for a few minutes over medium-low heat.

14. Uncover, the cakes are well cooked,

15. Out of the pot.

Tips:
Leek can also be replaced with other vegetables.
Mix the leeks during pancakes to prevent the leeks from leaking water.
Use medium and small heat when frying, to prevent scorching and overcooking.