1. Preparation: Wash the leeks and control the water; scramble the eggs, put an appropriate amount of white pepper, oyster sauce, and salt to cool, put in the cut fungus and wakame for later use; stir the noodles into a flocculent shape with hot water, and then mix them. Make the dough, soak up the noodles; before preparing to wrap, chop the leeks and mix with fillings.
2. Begin to wrap the dough, divide the dough into appropriate size agents; put it in a pan, and bake it over low heat.
3. It is baked on a low fire, non-stick pan, no need to put oil. Some noodles left, bake two cakes by the way!
4. Leek zygote, out of the pot!
5. Come on a photo!
6. Baked pie, cut!
Tips:When scrambled eggs, they should be tender so that they are more delicious. This time, I put some fungus and wakame that had been soaked a few days ago by the way. It was a surprise. With wakame, it tastes more fresh! I still put some red yeast rice in the dough. Mom likes colored dough. I originally wanted to use carrots. Uh, no, I used red yeast rice instead. There is still not much oil when scrambled eggs, so add flaxseed oil after letting cool. I use an electric non-stick pan. The heat can be controlled better. It is baked on a low heat so that there is no need to add oil. Well, I can eat two more! If you use gas, you will need some oil when baking, but you don't need to put too much, just control the heat!
