Preparation of seasonings: vegetable oil salt pepper soy sauce
Steps:
4 grams of yeast into a moderate amount of warm water and stir well, poured into 350 grams of flour and stirred while pouring the water and stirring, the basin is no dry flour can be. Knead the dough so that it is soft and a little sticky when you take it out. Sprinkle some dry flour on the surface of the board and knead the dough smoothly, then put it in a warm place to ferment.
While waiting for the dough to rise, use the time to prepare the leek filling, soak the vermicelli in water to soften it and then chop it up.
Three eggs into a bowl and whisk into the egg mixture, put a moderate amount of oil in the pan, when the oil is seventy percent hot, pour the egg mixture into the pan, use chopsticks to quickly slide the egg mixture, the egg mixture into very small particles, and then put it into a bowl and set aside.
Chopped leeks into the egg fans mix well, first into the right amount of oil, pepper and mix well, and then into the salt, the right amount of soy sauce to mix, so you can reduce the leeks out of water.
The filling is ready, and then look at the situation of the pasta, today's weather is relatively warm, two hours or so on the pasta, faster than I expected, look at the pasta hair very good.
When the dough is 1.5 to 2 times its original size, it's ready. There are many honeycomb holes in the dough, so the dough is ready.
At this point, you can take the dough out, knead it into long strips, and divide it into small balls of similar size.
Small dough rolled into the middle of the thick edge of the thin crust, the leek and egg filling into the middle of the crust, wrapped like a bun, tightly pinched tightly at the end of the mouth does not leave a mouth, pinch tightly after the extra surface pulled down, leek cake on the panel with the hands of gently flattened.
Do not put the leek cake directly into the pan frying, want to make the leek cake more soft, wait another ten minutes, cold days may be a little longer.
Sprinkle some dry flour on the panel, put the leek cake on top and wait until the cake looks fluffy before putting it into the pan.
Grease a frying pan or electric skillet with oil, I used a pan, put in the leek cakes, frying on medium-low heat, when the bottom is a little golden, start to turn over, repeat several times, pay attention to adjust the size of the fire, both sides of the pan after the golden brown can be removed.
The leek cake is thicker at the end, and the frying time is a little longer than the other side.
Fried leek cake a little cool a while you can eat, now do the best taste, cake soft leek flavor.