Beat a few eggs into a bowl to make a delicate egg liquid, sprinkle with a little salt and water and mix well. Take the hot oil out of the pan, pour it into a wok, fry until cooked, tamp it, let it cool, and cut it into pieces.

Select and clean amaranth, dehydrate and cut into pieces, put it in a bowl, pour in vegetable oil and stir well, then pour in chopped eggs, sprinkle with some 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 flat, then cover another layer of dumpling skin tightly and press the edge tightly.

Brush a layer of hot oil on the electric baking pan or wok, add the leek cake, bake until both sides are golden, and then take it off and eat.

Second course: scallion cake

Peel the scallion, wash and chop it, put it in a small bowl, sprinkle a little salt and mix well. Prepare the right amount of vegetable oil. Take a clean bowl.

Pour in a proper amount of water and wheat flour, stir it into a flocculent shape, knead it into a smooth dough, then knead it into strips, then spread it out into a 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 circle, finally flatten it, spread it into pancakes, and brush it with oil heat with an electric baking pan or wok.

Put the chopped green onion cake in until it is brown, and you can take it down and eat it.

The third way: purslane pie

Purslane is stripped of old stems and rotten leaves with yellow leaves, washed with clear water, drained and cut into pieces, and scallions are peeled, washed and cut into pieces.

Put chopped green onion and horse teeth into a bowl, pour in proper amount of vegetable oil and mix well, sprinkle with proper amount of edible salt and sesame oil, and mix well to make stuffing.

Take a bowl, pour a proper amount of flour and water, stir it into a flocculent shape, knead it into a ball, knead it into strips, cut it into 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, finally flatten it, spread it into a thin stuffing cake, pour it into a boiling electric baking pan, steam it until it is golden yellow, and then take it out for eating.

Fourth: chopped green onion omelet

Peel, wash and chop the scallion, put it into a large bowl, beat a few eggs, beat them into a delicate egg liquid, then sprinkle with appropriate amount of salt and water and stir well.

Then pour in a proper amount of flour, stir it with chopsticks into a thick and suitable flour paste, brush a layer of oil on the baking pan or wok to heat it, and then pour in a proper amount of egg flour paste.

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