How to make leek and egg pie

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  1.Wash the leeks and dry them., remove the roots, cut into pieces and put into a pot

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  2.Knead the noodles.Knead the dough with slightly hot hot water, add water while stirring, until there is no dry powder, and knead into a dough, the softer the better, cover with plastic wrap and let rest for 20 minutes

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  3. Scrambled eggs.Heat the oil in the pot until it is warm.Pour the beaten eggs into the pot and spread them quickly with chopsticks until they are basically formed.Leave to cool and set aside

• 4. Pour the cooled minced eggs into the leek basin, add bean paste, salt, minced ginger, thirteen spices, soy sauce and oil, and stir thoroughly.
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  5. Divide the dough into multiple small portions and roll into a cake with a thick middle and thin edges.Skin

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  6. Hold the pie crust with your hands, add the leek filling and shape into a bun.Be sure to pinch the opening tightly to prevent the filling from being exposed

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  7. Gently press the pinched buns with your fingers Gently press it into a cake shape.If you like to eat thin skin, you can use a rolling pin to gently roll it out.Be careful not to squeeze the skin.

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  8. Preheat a flat-bottomed non-stick pan over low heat, add a small amount of oil, put the pie dough into the pan, and cover it with a lid, preferably a transparent one.Looking inside, it’s difficult to control the heat during the first baking process.You can adjust it by yourself

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  9. Watch the upper layer of the cake change color.Flip to the other side and continue frying until the cake puffs up and is cooked.Remove from the pan

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  10.Place the plate and start eating