How to make leek and egg pie

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  1.Remove the roots, wash and drain the leeks

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  2.Kneading noodles.Use boiling water to knead the dough, stir with chopsticks while adding water, add an appropriate amount of oil and salt, and start kneading the dough with your hands.After the dough is soft, let it rest for about 20 minutes

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  3. Make stuffing.Cut the leeks into small pieces and put them in a container; chop the intestines and put them in a container; stir 2 to 3 eggs into egg liquid and put it into a bowl.Add a little salt and five-spice powder for a better taste.Pour a little oil into the pot.After it's hot, pour in the egg liquid, stir and break it up with chopsticks, take it out and put it in a container.Add appropriate amount of sesame oil/edible oil, salt, pepper powder, and five-spice powder.

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  4.Stir evenly

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  5.The reconciled dough is soft and can be pulled by hand.Take a small piece of dough and press it evenly into a round shape

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  6.Put in the stuffing, seal it like a bun, and then press it gently, not too hard to avoid exposing the stuffing

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  7. Heat a pan, add a little cooking oil, and put the cake into the pan.Fry over low heat until golden brown on both sides

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  8.Out of the pot