Main ingredients

Leek? : 100

Flour? : 200

Side Ingredients

Egg? : 150

Salt : 40

Oil : 80

Specific Steps

First Step

1, in a small bowl, beat 2 eggs, beat the eggs well

Second Step

2, add a little oil in the wok, when the oil is hot, add the egg mixture, stir fry the eggs until golden brown, mash them with a spatula to form small pieces, and leave to cool. Standby.

Step 3

3: Cut the leeks/chives into small pieces, add them to the scrambled eggs, add a few drops of cooking oil and mix well, add salt to taste (I like to add some pepper), and set aside.

Step 4

4: Pour half a bowl of cool water into a slightly larger container and slowly sprinkle the flour into the container, stirring with chopsticks while pouring in the flour, stirring until it is dry, then take out the dough and knead with your hands, feeling the dryness of the flour, adding flour as appropriate, and kneading until it doesn't stick to your hands and forms a ball.

Step 5

5. Divide the dough into several portions and use a rolling pin to push the dough away from the surface and push it flat, pushing it into a thin crust (push it thinner to fry it out and make it more crispy), but watch out, the thickness can't allow the filling to leak out.

Step 6

6: Spread the leek and egg filling over the spread out crust and cover with another layer of crust. Using your fingers, moisten the edges where the two layers join and pinch the top and bottom crusts together to secure.

Step 7

7: Add enough cooking oil to the pan, and when the oil is hot, lower the heat, put the leek pancake into the pan and fry, pay attention to turn over, and fry until golden brown.