Home-cooked chive cake
By BradyHuels
Leek cake is one of the staple foods I have often eaten since I was a child. Whenever it comes to leek season, my mother makes leek cakes for us to eat. At that time, leek cakes were made with rice dumplings. Now the times have advanced and there is a non-stick frying pan. Whenever you want to eat leek cakes, you can easily eat leek cakes with a non-stick frying pan. My daughter and husband wanted to eat leek cakes, so I baked a few, so it would be enough for three people to have a satisfying meal.
Recipe Recommendations
- salty and fresh
- fried
- an hour
- ordinary
Steps for Home-cooked chive cake
1
Wash the leeks first and chop them into pieces.
2
Soak and wash the fungus, and cut it into fine powder.
3
Put leeks and fungus in a clean basin.
4
Stir the eggs in oil and fry them into pieces and place them in a bowl.
5
Add another egg and mix well.
6
Add salt, pepper, and peanut oil.
7
Stir well.
8
Add cold water to the flour and make dough, and soak for 10 minutes.
9
Divide into even doses and press flat.
10
Roll into oval pancakes.
11
Place half of the cake with leek filling.
12
Close it from the inside to the outside and press it slightly. Use a bowl to press along the edge of the cake and
13
Remove the edges.
14
Place in a non-stick pan.
15
Pancake with medium to medium heat, shape and turn over.
16
Watch the cake swell up and become golden yellow.
17
Allow it to dry for a while, cut open and set on a plate. Time to eat ~