550g flour

500 grams of leek

Auricularia auricula 15 flower

6 eggs

Peanut oil 15g

A little salt

A little pepper noodles

How to make leek and egg pancakes?

Mix flour and warm water, knead into a ball and put it in a basin to wake up for a while. Divide the dough into small round pieces for later use.

Cut the washed leek into 2mm dices, put proper amount of oil into the wok to fry the eggs in advance, then dice the fried eggs with fungus, leek and shrimp skin, and add proper amount of oil, salt, pepper powder and vegetable cake stuffing.

Roll the dough into thin dough with a rolling pin. This step is of course thinner, and the baked cake tastes better. But it won't be long before I can roll my mother so thin.

Put the rolled dough into the prepared leek stuffing and feel well.

Cover another dough and press it around hard to make sure it is not exposed.

Put the cake in the pot, turn on the small torch on the gas stove and bake it on both sides until the surface is light golden yellow. In the meantime, turn the cake by hand from time to time to avoid burning. Be careful not to put oil in the pot! Otherwise, it will become an oil cake.

The cake is baked, so eat it while it is hot! That's the smell! Crispy outside and fragrant inside, the fragrance of leeks, eggs and fungus plus salted shrimp skin is a perfect match. And rich in nutrition, less oil and low fat, will never live up to your stomach.

skill

Preheat the pancake pan in advance, and then put the raw cake in for baking. Never put oil. Cook them slowly on both sides with low heat. Don't be impatient, you can't eat hot tofu with impatience!