The first course: dumpling skin leek box

Beat a few eggs into a bowl to make a fine egg liquid, sprinkle a little salt and clear water, stir well, take the hot oil out of the pan, pour it into a wok, fry until cooked, pound it, let it cool and cut it into pieces.

pick and wash amaranth, dehydrate and cut it into pieces, put it in a bowl, pour in vegetable oil and stir well, then pour in chopped eggs, sprinkle a little edible salt and sesame oil and stir into stuffing.

roll the dumpling skin very thin, put a proper amount of stuffing in the middle of the skin, spread it out, cover the other dumpling skin tightly, and press the edge tightly.

Brush a layer of electric baking pan or wok with hot oil, put in leek pie, and bake it until it is golden on both sides, then take it off and eat.

the second course: scallion cake

the scallion is peeled, washed and chopped, put in a small bowl, sprinkle with a little salt and stir well. Prepare the right amount of vegetable oil. Take a clean bowl.

pour in a proper amount of water and wheat flour, stir them into floc, knead them into smooth dough, knead them into strips again, then spread them into thin rolled dough, and brush a layer of vegetable oil on the wall.

sprinkle a layer of chopped green onion, then fold it from one end, finally fold it into a ring, and finally flatten it, spread it into pancakes, brush it with oil and heat it with an electric baking pan or a wok.

put the processed chopped green onion cake in it until it is cooked and brown, and then you can take it off and eat it.

The third way: Portulaca oleracea pie

Portulaca oleracea is stripped of old stems and rotten leaves with yellow leaves, washed with clear water, drained and cut into pieces, and peeled and washed green onions are cut into pieces.

put chopped green onion and horsetooth in a bowl, pour in a proper amount of vegetable oil and mix well, sprinkle with a proper amount of edible salt and sesame oil, and mix well to form a filling.

take a bowl, pour in proper amount of flour and water, stir it into floc, knead it into dough, knead it into strips again, cut it into steamed buns, and spread it into a round roll.

put a proper amount of stuffing in the middle of the skin, pre-mold, pinch the edge, and finally flatten it, spread it into a thinner stuffing cake, pour it into a boiling electric baking pan, bake and steam it to show golden color, and then take it off and eat.

the fourth course: chopped egg cake with chopped green onion

Peel and wash the chopped green onion, put it in a big bowl, beat a few eggs into a fine egg liquid, then sprinkle with proper amount of salt and water and mix well.

Pour in a proper amount of flour again, stir with chopsticks to make a thick and proper flour paste, brush a layer of electric baking pan or wok with oil and heat, and then pour in a proper amount of egg flour paste.

spread it flat with a shovel, cover it until one side is shaped, then turn it over until both sides are golden, and then take it off and eat it.