Leek Egg Tortillas
1.
Filling: 50 grams of leeks, 1 egg, a little salt
2.
Salt and beat the eggs and set aside.
3.
Wash and chop the leeks and set aside.
4.
Pour a little oil in the pan and heat it up.
5.
Pour the eggs,
6.
When the eggs are in a semi-solidified state, use chopsticks to scatter them.
7.
Pour in the leeks,
8.
Stir-fry evenly, wait until the leeks are soft and cooked, overflowing with fragrance, and turn off the heat.
9.
Remove from the pot, let cool, and set aside.
10.
Dough: 80g cornmeal, 40g soybean noodle, 70g boiling water, 1g baking soda
11.
Mix corn flour, soybean flour, and baking soda,
12.
Pour in boiling water while stirring,
13.
Stir it into granules,
14.
Knead into dough.
15.
Divide into three equal parts,
16.
Press a big nest,
17.
Add the fillings.
18.
Dump up, seal and close, and pat into a pie.
19.
Heat the pan and brush with oil,
20.
Put in tortillas, add a little water,
21.
Cover the lid and simmer for 5-8 minutes
22.
Uncover the lid and continue frying until the moisture is completely dry.
23.
Out of the pot.
24.
Break apart while hot and serve.
Tips:
The water consumption of the dough should be adjusted according to the actual situation.
The filling can be changed arbitrarily according to your preferences.
Use a small fire when frying, so as to avoid the external coke and internal growth.