Taotaizi is a traditional pasta, which is a vegetable batter mixed with flour and chopped vegetables, and is fried in a pan. However, it seems simple, but there are still some skills and precautions. , if too much water is added, the vegetable batter will be too thin, and the batter will not be easy to shape. If too little water is added, the batter will be too dry, and the resulting batter will be hard and unpalatable. Therefore, it depends on the water content of the vegetables. To master the ratio of water to noodles. Let’s share with friends the detailed recipe of glutinous rice dumplings with leek and eggs

Main ingredients: 2 eggs, 1 handful of leek moss, 80 grams of flour

Supplementary ingredients : 2 grams of salt, appropriate amount of vegetable oil

Note: Leek sprouts must be eaten when they are at their freshest and tenderest, otherwise they will be out of season and bloom too late. Chives are generally sold in bundles. When buying, pick up one at the root and gently fold it with your hands. If it breaks easily, it means it is relatively fresh. If it is tough and difficult to break, try not to buy it.

Production process:

1. Wash the leek moss, arrange it neatly, cut off the part about 1 cm from the root that is not easy to clean, pick off the flower bones at the top, and then cut it Cut into very fine pieces, the more broken the better, pour into a large bowl and set aside; wash the egg shells, and pour the egg liquid into the bowl containing the chives.

2. Add flour and salt to the bowl. If you like to eat ham sausage, you can put some chopped ham sausage or chopped carrots at this time, and then stir evenly. The leek moss contains less water, so you can try adding flour. , if it feels dry, add an appropriate amount of water, stir evenly, scoop a spoonful of batter and try to pour it down until it becomes a slowly flowing batter.

3. Clean and heat the pan. When it feels slightly hot, pour a small amount of vegetable oil, then scoop two spoons of batter into the pan and spread it flat, shape one side, then turn it over and bake the other side. If both sides are set and can spring back when pressed lightly with a spatula, it means it is cooked. Take it out of the pot, cut it into pieces and enjoy it.

The chives and eggs are mushy, soft, tender and fragrant. When you eat it, you still have the crispy and grainy texture of the chives in your mouth, which is fragrant and delicious. It is simple to make and is also very good as a quick breakfast for office workers. Friends who like it can try making it.

That’s it for today’s sharing. Thank you for seeing this. I am a fitness life recorder. I share simple food preparation and life experiences and skills every day. If you like it, let’s make friends. , see you next time!