How to make leek and egg pie

• 

  1. Wash and dry leeks

• 

  2. Wash and chop the mushrooms, microwave them on high heat for one minute to create the fragrance and cool them down for later use.

• 

  3. Beat the eggs with a little salt.

• 

  4. Heat up an appropriate amount of oil in a wok, add the egg liquid and stir-fry it into flakes, cool Serve cold.

• 

  5. Heat an appropriate amount of oil in a wok, add ginger, garlic and a little light soy sauce Fry the meat filling until cooked and cool until ready to serve.

• 

  6. Combine the dough: Add a little salt and cooking oil to the flour and mix well.First add an appropriate amount of boiling water and mix about half of the flour into a flocculent form.Then use cold water to mix the remaining half of the flour into a flocculent form.Combine the two flours together to form a smooth dough.Cover with a damp cloth and let it rest for fifteen minutes.

• 

  7. Chop the dried leeks into fine pieces, pour them into the sesame oil, mix well, and stir-fry them Combine egg floss, shiitake mushrooms, and minced pork together, add five-spice powder, ginger powder, a little sugar, pepper oil (powder), and chicken essence and mix well.Salt needs to be added last when starting to make the pie and mix well.

• 

  8. Divide the risen dough into 0.5 taels/piece.

• 

  9.Use a rolling pin to roll the dough into a dough slightly thicker than the dumpling wrapper.

• 

  10. Use the bun method to wrap the leek filling, as much filling as possible, with the mouth facing downwards Flatten gently with the palm of your hand.

• 

  11. Brush oil on a flat pan, put in the raw material and cook over low heat until both sides are slightly yellow, and leeks The pie is ready to eat.