Leek Pancake Box

Leek Pancake Box

1. Beat the eggs. Put twice as much oil in the bottom of the pot as normal scrambled eggs, pour in the egg liquid after heating, and stir into the froth with chopsticks. Let cool for later use.

2. Wash the leeks, empty water, cut into froth, mix with cold eggs, add salt and monosodium glutamate, and mix well.

3. Cut the pancakes into squares with a knife and spread them on the panel. Fold the bottom edge upwards, as shown in the figure.

4. Put the fillings in the folds on both sides of the bottom, flatten and flatten them, leaving 2 cm on each side, as shown in the figure.

5. Encrusting as shown.

6. Fold in half as shown.

7. Fold as shown.

8. Put it in a pan, low heat, and sear the layered side first.

9. Haha~ Thin, crunchy, with a bowl of porridge, do you really want to eat it? Hurry up and act with me~

Tips:

1/ Leeks are more prone to water, so you should eat them freshly and bake them, and add salt before wrapping. 2/ The filling process should be fast, otherwise the pancake will break easily. 3/Because the scrambled eggs add twice as much oil than usual, so there is no need to add oil after adding leeks!