Leek Cake

“People call it “rising vegetable”. Laymen eat maca, while insiders eat it exclusively. It strengthens the stomach, refreshes the mind and nourishes the kidneys

I don’t know Before you know it, the New Year is gradually fading away. This year everyone has had a very special Spring Festival. After staying at home for more than ten days and lacking exercise, do you feel full and have poor digestion? As the saying goes: Spring is sleepy and autumn is tired. As soon as spring comes and the temperature warms up a little, many people will feel that they don't get enough sleep and have no energy all day long. This is actually a lack of yang energy.

In spring, everything revives and the climate gradually warms up, which affects the physiological state of the human body. It will also change accordingly. The blood flow of capillaries on the body surface increases, and the blood and oxygen supplied to the brain decrease. People will feel sleepy due to insufficient blood supply to the brain. As the pace of urban life accelerates, young people are under great pressure and lack of physical fitness. If you exercise and do not pay attention to health care in the four seasons, you are more likely to suffer from spring sleepiness.

Spring is here. Meimei introduces eggs to a delicacy that can prevent spring sleepiness and promote yang energy. Eat more in spring, not only will you be in good spirits, but you will also be healthy. Helps digestion and strengthens the spleen and stomach.

The climate in spring is cold and warm, and it is particularly necessary to nourish Yang Qi, and leeks are warm in nature and are most suitable for human Yang Qi. Traditional Chinese medicine also believes that human liver Qi tends to be strong in spring, which affects the body's health. The digestion and absorption function of the spleen and stomach can enhance the spleen and stomach Qi of the human body. From this perspective, it is most suitable to eat leeks in spring. Leeks are known as the natural "Viagra". Leeks contain nutrients such as volatile oil, protein, fat and multiple vitamins. It has the effects of strengthening the stomach, refreshing the mind, and strengthening the kidneys. Eating more leeks in spring can not only nourish the kidneys and strengthen the yang, but also supplement amino acids, crude fiber, vitamins, and laxative effects, and prevent habitual constipation. And intestinal cancer, it can also wrap up some debris in the digestive tract and excrete it with the stool, so it is also called intestinal cleansing grass among the people.

Leeks are the most plump in spring, and the leeks grow up. It is very fast, so the price is quite cheap. It only costs three yuan per pound for us. For a family of three, two yuan is enough for a meal. Every spring, my family eats it almost every day in the morning. Today I will teach you. Make the most classic dumplings stuffed with leek and egg. They have a thin skin and a big filling. You won’t get tired of eating them every day.

When mixing the fillings, be sure to add some oil-consuming fillings and ignore the oil-consuming fillings. It’s really not that delicious.

The spoon is the size of a ceramic spoon. If you are worried about adding too much seasoning, you can add a small amount at a time and taste it again. If it is not enough for your taste, add more. ”

Ingredients

Main ingredients

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600 grams of flour

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Water 400g

Accessories

Chives

500g

Eggs

Light soy sauce

3 spoons

Sesame oil

Two spoons

Oyster sauce

A spoonful

Salt

Half a spoonful

Shopee

A small handful

Pepper < /p>

A few

How to make leek pancakes

1.

This recipe contains a lot of water and cannot be kneaded. Just use chopsticks to stir evenly. Can.

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2.

After mixing, seal it with a layer of oil and let it sit for an hour.

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3.

Wash the leeks in advance, let them dry for a while, and cut them into roughly the length as shown in the picture.

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4.

Crack the eggs into a deep bowl, beat them up, and pour oil into the wok. When the oil is hot, pour in Pour in the egg liquid, stir quickly after pouring in, wait until the egg liquid is completely solidified, pour the shrimp skin into the pot, stir-fry until fragrant, turn off the heat, and use a spatula to mash the egg pieces in the wok.

Put the leeks in, simmer the Sichuan peppercorns in hot oil, remove the Sichuan peppercorns, pour into the filling, add oyster sauce and mix well. Don't use too little oil, otherwise the filling will be too dry and unpalatable. Be sure not to add salt first, otherwise water will become more severe. Then add oil and light soy sauce in sequence and stir evenly. Just add salt and stir evenly before wrapping.

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5.

Put more flour on the dough table. No need to knead, just cut into small pieces and roll them out gently.

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6.

Scoop up the filling and place it on the dough.

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7.

Tuck it like a bun, and pull off the excess noodles at the top.

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8.

With the seam facing down, use the palm of your hand to make a round shape, and then use a rolling pin to roll the cake thin. I usually wrap a few of them first and bake them together. Remember that the flour is richer and will not stick, otherwise it will break easily and it will be difficult to knead it together again.

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9.

Put oil in a frying pan and gently put the leek cake into the pan. Once one side is done, flip it over and cook the other side until the surface becomes golden and slightly burnt.

The amount of this recipe is enough to bake eight cakes. It’s really delicious!

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Picture of finished leek cake

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The ratio of water to flour is generally 1:2, half a pound of water and one pound of flour. Since the moisture content of flour varies greatly, the moisture content of flour will be smaller after being stored for a long time, and the moisture content of new flour will be larger. Therefore, the amount of water should be adjusted appropriately according to the specific situation. You can add less water at the beginning, and then add more according to the situation. .