Leek Egg Tortillas

Name: Leek Egg Tortillas
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Cornmeal; 40g Soybean Noodles; 70g boiling water; 1g baking soda; 50g Chives; 1 piece egg; a little salt

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There is a handful of leeks left, and I want to pack it into a tortilla of pure whole grains. Think of the leek and egg stuffing that is spread all over the world, it has never appeared on the table. Then let it appear in the tortilla.
Of course, the leeks and eggs were fried together. Later, I thought about making the stuffing with leeks and eggs. Should we scramble the leeks and eggs together, or mix scrambled eggs with raw leeks? However, this problem doesn't matter anymore. Wrap the leeks and scrambled eggs in tortillas, and the taste is good, although the filling will produce a little less water when filling, and it will be a little troublesome when closing.
There are few leeks and too many eggs. What I wanted was green eyes, but was squeezed into a supporting role by a large egg. . . "

Ingredients

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.