During this period, Professor Zhang Wenhong's suggestion on breakfast attracted many people's attention, and high-nutrient and high-protein ingredients such as eggs and milk were also highly sought after. Our family also actively responded to the call. In order to improve the physical quality of our family, we not only drink milk every day, but also make various foods with eggs in a different way. I'm crazy about leek omelet recently. The method is simple, and the skin is crisp and the stuffing is fragrant. It's satisfying to take a bite, and I can't get enough to eat every time.
Although leek is not as nutritious as eggs, it is a high-fiber food, which can promote gastrointestinal peristalsis and help digestion. So eating high-protein eggs and digesting them well is not a good match.
Only the leeks and eggs in the stuffing will taste a little tight. Adding vermicelli to the stuffing will make it taste different. In addition to fresh fragrance, it is also very soft, and leeks will not collapse. Today, I will share with you the common practices of leek omelet, which saves time and trouble, and tastes delicious and enjoyable.
Food preparation
500g flour, leek 1, 2 eggs, vermicelli 1.
Production steps
Take a ball of vermicelli and soak it in warm water;
2. Put the flour into the basin, add a little salt, and then heat the dough. Add some salt to make the dough stronger and taste better;
3. Beat the eggs into the bowl, add a little salt, and then break up;
4. Heat the oil in the pot, pour in the egg liquid, stir fry, and stir it into broken eggs with chopsticks;
5. After all this, the fans are also soaked, picked up and cut into small pieces;
6. Cut the leek into small pieces, put it in a pot, add some oil and stir, then pour in the vermicelli, chopped eggs and appropriate amount of salt and stir well;
7. Preheat the brush oil of the electric baking pan;
8. Take 1 dough, press it by hand, knead it into dough, add 1 spoon of stuffing, then close your mouth like steamed bread, press it into cakes, put it in an electric baking pan, fry it for 1 minute, brush it with a layer of oil, and turn it upside down for frying;
9. Stir-fry for another 4 minutes, and you will see that the electric baking pan is steaming, and the smell of leeks goes straight to your nose. At this time, the cake is ready.
It was still hot when it first came out of the pot. You can put it on the plate for a minute to prevent burning your mouth. Both sides of the cake fried by electric baking pan are heated at the same time, saving time; And heated evenly, the fried cake looks golden and crisp, and you want to eat it. If you like cakes and don't have suitable pancake kitchenware at home, you can click on the card below to see if you need it:
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Cooking tips
To make leek omelet, the most feared thing is that leek is seriously short of water and difficult to close, even if it is barely closed, it will break the skin. It is easy to know that leek is easy to get water when it meets salt, so when we make it, we will put a little salt in flour, eggs and leek, put a layer of oil on it, and then add salt after mixing the vermicelli, and the problem of getting water will be solved.
2. Novices often have thick crust and thin crust. This problem can be solved only by paying attention to two aspects: 1, the crust is evenly thinned; 2. After the dough is closed, there is the most dough in the middle, so this place should be pressed to the side, and the thickness of the two cakes will be even.
Actually, it's fun to cook well. You can think about it. Why is dough mixing not the first step in my steps? Why does the dough have to be filled after it is stirred? Can the order of these steps be changed? Please tell us your opinion in the comments section. Let's make the leek omelet better.