Leek Egg Pancake

Name: Leek Egg Pancake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; Some warm water; Some yeast; 250g Chives; 2 pcs egg; Some Soaked black fungus; 2 (shiitake mushrooms) Pleurotus eryngii; Some Dried shrimp; Some salt; Some Thirteen incense; Some Vegetable oil

by Cai Xi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Leek Egg Pancake

1. Pour the yeast into the flour, mix the noodles with warm water, stir the flour with chopsticks, pour warm water at the same time, and when there is no dry noodles, the dough will be fermented by hand. When you see the holes in the dough, the dough has been fermented. (This is the made dough)

2. Pull out the dough and knead it

3. Fry the eggs and chop finely, chop the leeks, pleurotus eryngii, black fungus, and mix well. If you like chicken essence, you can use sesame oil.

4. Knead the noodles into strips, cut them into small pieces, and lay them out

5. Put the vegetables and wrap them tightly, put them on the chopping board and click

6. Wrap the finished product, put it in a non-stick pan, and fry on both sides

7. Fried finished product

Tips:
1. After washing the leeks, dry and cut them, put the vegetable oil and mix well and then add the salt. It is not easy to get water. 2. When the dough is slightly thicker, it is not easy to break