Then, if you want to make a cake with leek eggs and flour, what can you do to make it difficult to get out of the water and delicious?
In fact, if you choose the right leek and master the filling skills, whether it is used to make steamed buns, jiaozi or pies, it is very delicious.
First, there are skills in choosing leeks. Generally, leeks with narrow leaves should be chosen as fillings, because leeks with narrow leaves are not only rich in fragrance, but also have relatively little water content, so it is not easy to produce water when filling. In addition, when adjusting stuffing, pay attention to the order of ingredients; Second, the ingredients of leeks are exquisite, generally like three fresh stuffing, pork leeks, mutton leeks and so on. This collocation is delicious.
In addition to being paired with meat, leeks can also be used to bake pies with eggs and shrimp skins. Today, three fresh pies are baked with leeks, with eggs and shrimp skins. It's very delicious. Let me share with you the specific production process.
Leek pie
Ingredients: flour 250g, leek 150g, egg 3 USD, shrimp skin 30g.
Required complementary food: 3g salt, 65438+ 0 tbsp soy sauce, proper amount of oil and a little sugar.
Production process:
1. First of all, no matter what kind of pasta you make, the first step is to mix the dough, especially the dough for pancakes. The better the dough proofing, the better the softness and ductility, and it is not easy to break the skin to make soup when wrapping. In addition, the dough of pancakes should be soft. When kneading dough, stir in one direction with chopsticks and reach warm water at the same time. When there is no dry flour, knead it into dough If it is not smooth once, cover it with plastic wrap and continue kneading until it is smooth. Cover it with plastic wrap and wake it up.
2. Wash the leek, control the moisture, then align the roots of the leek, cut off the roots that are not easy to wash, and then cut into very fine leek slices with a knife and put them in a basin for later use.
3. Put three eggs in a bowl and try to stir them with chopsticks; Pour vegetable oil into the pot, pour the broken egg liquid when the oil temperature is 70% hot, quickly break it into particles, the finer the better, and fry until cooked.
4. After the broken eggs are cooled, pour them into the chopped leeks, then wash and chop the shrimps and add them together. Note: Be sure to wait until the eggs are cold, otherwise the fresh leek will wither or even come out when it meets the steaming eggs just out of the pot. After that, vegetable oil, soy sauce and a small amount of white sugar are added according to personal preference, so monosodium glutamate is not put here, because the egg itself contains a large amount of glutamic acid and a certain amount of sodium, and the two substances will react to generate sodium glutamate after heating. The main component of monosodium glutamate is sodium glutamate, which is very fresh. If monosodium glutamate is added to eggs, it will destroy the original flavor. The leek stuffing is finally salted, that is, before wrapping, to avoid the long-term contact between leek and salt leading to water ingress.
5. The stuffing is ready and the noodles are waking up soon. Move to the chopping board for operation. Rub it into long strips, then pull it into noodles with uniform size, roll it into noodles with thin edges and thick middle, and add the prepared stuffing.
6. Close your mouth like a steamed stuffed bun, then put it on the chopping board and flatten it with your palm. Don't roll, just press it with your index finger and pull it like an edge. Both sides should be operated, and finally it can be stretched to a certain thickness. A pie embryo is ready.
7. Cook the prepared pie embryo in a pot. Take it out of the pan, put it in a flat plate and enjoy it while it is hot. The leek cake with three fresh fillings made in this way is thin and big, and it is delicious.
Tips:
Jiaozi, steamed stuffed bun and pie had better choose leek with narrow leaves. This kind of leek has a strong flavor and little water, which is not only delicious, but also easy to operate. When mixing leek egg stuffing, let the broken eggs cool and then mix them with leek, otherwise fresh leek will wither easily when it is hot, or even come out of water. With the addition of eggs, there is no need to put monosodium glutamate in the stuffing. Today's sharing is over. Thank you for seeing this. I am a fitness life recorder. I share simple experiences and skills in food production and life every day. Please like it if you like it. Let's be friends. See you next time!