Leek Pie
1.
Put the vermicelli in water to soak for a while, then put it in the pot and cook
2.
Beat the eggs into a bowl, add 2g of salt, a little cooking wine, and beat
3.
Pour a little oil into the pot and add egg liquid
4.
Scramble the eggs and put them in a bowl for later use
5.
Pick and wash the leeks, mince the ginger, wash the sea rice, cut the green onion and chopped green onion
6.
Put the vermicelli, egg, chopped green onion, minced ginger, leeks and dried sea rice into the food processor and start to mash
7.
Put the stirred ingredients in a large bowl, 6g of salt, light soy sauce and a little five-spice powder
8.
Pour 5g of olive oil into the pot, add the pepper and fry it until fragrant
9.
Pour the fried pepper oil into the filling, pick out the peppercorns and stir evenly
10.
Take a basin, put flour and cornmeal, 2g salt, 10g olive oil
11.
Add water and make a softer dough. Proof for about 20 minutes
12.
Spread a layer of cornmeal on the chopping board, put the awake dough and knead
13.
Cut the dough into small long strips and cut into small pieces of uniform size
14.
Press the small medicament flat, roll it into a dough piece with a little thicker middle and thinner sides, and put in the leek stuffing
15.
Close the mouth like a bun, with the closed side facing down, and roll it into a pancake
16.
Wrap all the pies
17.
Put the pie and fry on low heat. (I have some pies confiscated, and there is such a loophole...)
18.
Slowly fry on low heat until golden on both sides
19.
The fried leek cake, hurry up and take a bite.
Tips:
Put a little olive oil when kneading the dough, the dough will be more extensible, and it will not stick when it is wrapped and it will not break so easily. (I broke it is purely a personal technical problem...)
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