leek patty

Recipe Recommendations

• tenderloin appropriate amount
• leek appropriate amount
• lard appropriate amount
• eggs appropriate amount
• cornflour appropriate amount
• salt appropriate amount

• salty and fresh
• fried
• three-quarters of an hour
• ordinary

Steps for leek patty

1

Prepare the fillings first and chop the tenderloin into powder.

2

After washing the leeks, cut them into pieces.

3

Take a large bowl, add both the fillet meat and leeks, and add two spoonfuls of lard (because the fillet is thin, it is too thin to taste good. In addition, leeks are easy to come out of water, so add some oil to lock in moisture).

4

Add 2 eggs, cornflour, and salt.

5

Stir vigorously in one direction.

6

Put flour and a small teaspoon of yeast powder in the bowl (adding yeast will make the cake soft when it cools).

7

Pour 70% hot water into the basin and stir with chopsticks until it becomes cotton wool.

8

Knead into dough.

9

Cover with a damp cloth for 30 minutes.

10

Take out the awakened dough.

11

Squeeze into strips and cut into several doses.

12

Take a dose and roll it into a round shape.

13

Place the filling on the round skin.

14

Make it into a dumpling shape or another round shape.

15

Prepared raw embryos.

16

Put a small amount of oil into the pan and lower the green embryo.

17

Fry the leek patty on both sides to brown.

18

Put a little water in the pan, cover and cook for 5 minutes (this time depends on the size of the raw embryo).

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