Leek egg pie

1

Add water to the flour, mix to form a dough, and let stand for 30 minutes.

2

Wash the leeks, control the moisture, and cut them into sections about 1 cm. Beat the eggs and stir-fry them, add them into the leeks, add appropriate amount of salt and pepper powder, and mix well.

3

Knead the dough evenly and smoothly, knead it into long strips, and cut into evenly sized dough.

4

Take two dough ingredients and roll them into thin slices.

5

Place the leek and egg filling on the dough.

6

Pinch the edges of the dough together to form a steamed bun shape.

7

Close the mouth with the side down and press it into a cake. Brush a little oil into the electric baking pan, heat it up, and add the cakes. Cover and branding for 2 minutes.

8

Turn it over again and brand the other side.

9

Eat it when it is hot, and it tastes better.

1. The making process of leek egg stuffing is described in detail in the section "Leek Egg Filling Cake", which is briefly mentioned here. 2. Leeks should be selected in advance, washed and dried. Generally, cakes are made at noon and washed in the morning. 3. The thickness of the dough should be moderate. If it is thin, it will easily "expose the stuffing", and if it is thick, it will not taste good. 4. Leeks and eggs are an excellent combination. Try to put as few other seasonings as possible to highlight their freshness and aroma.