How to make leek, shrimp skin and egg pie

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  1. Break the eggs into the oil pan and stir-fry until cooked, then mash into pieces, then add the dried shrimps and stir-fry evenly.Turn off the heat and let cool.

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  2. Pour the flour into hot water in circles, and use chopsticks to mix it into cotton wool while pouring., if it feels hot to your hands, let it sit for a while, then knead it into a smooth dough, cover the surface with plastic wrap and let it sit for 30 minutes.In winter, the time should be extended appropriately.

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  3. Wash the leeks in advance, drain the water, chop them into a container, and then season them Add 50 grams of cooking oil and mix well, then add eggs and shrimp skin and mix well, wait a while before adding salt.

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  4. Knead the dough evenly and divide it into ten even portions.Use the palm of your hand to Press flat.

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  5.Use a rolling pin to roll the pie crust into a thick center and thin edge, do not operate Cover the surface of the pasta with plastic wrap to prevent it from drying.

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  6.At this time, add an appropriate amount of salt to the filling, mix well, and take a sheet Put appropriate amount of filling on the crust.

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  7. You can pinch it tightly like a bun, anyway, you just need to find a way to seal it Just stay.

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  8. Then turn it over with the mouth facing down, gently flatten it into a cake shape, and fold it into a cake shape.Follow the above steps to wrap all dough ingredients and press them flat for later use.

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  9. Put an appropriate amount of cooking oil in the pan, put the cake embryo into the pan and turn it to low fire.

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  10. Wait until both sides of the pie are browned, then remove from the pan.

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  11.A thin-skinned leek, shrimp skin and egg pie with large fillings, crispy and delicious It’s done!