Chives and shrimp skin pie
Leek shrimp skin pie-can be listed as one of the most classic home-cooked cakes. It is a pasta that almost every family eats here and is also popular among the public. The stuffing is still made with leek shrimp skin and eggs, and the stuffing is folded in half into a semicircle shape, and the method is used to make it hot. Whenever I eat this cake, I believe that the feelings and memories it brings to everyone belong to him alone ~
Recipe Recommendations
- flour 400g
- leek 400g
- shrimp skin 40g
- eggs of 2
- peanut oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cold water appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Chives and shrimp skin pie
1
Wash the leeks.
2
Cut it into pieces.
3
Add shrimp skins and eggs to leeks.
4
Sprinkle in peanut oil, salt and chicken essence to taste and stir well.
5
Add cold water to the flour, mix to form a dough, and soak for a while.
6
Divide into evenly sized doses weighing about 40g.
7
Press flat and roll into a round pancake.
8
Apply the filling evenly on the semicircular position, leaving less space on the edges.
9
Fold the other half in half.
10
Pinch the edges together and remove the excess edges of the crust. (I am used to rolling the edge of the bowl along the curved edge of the cake to remove the excess dough)
11
Brush a little oil in the pan and add the cake blank. Paneled over medium to medium heat, turned over when coloring one side.
12
Wait until the other side is colored and turn it over again. When the pie is bulging and both sides are colored, it is ripe.
13
Serve the pan and plate.
14
Put it into a plate, cut it open, and you can taste it ~ The leek filling is still eaten hot and it tastes authentic!