Leek and egg pie pasta culture has a long history in China. People can make a variety of delicacies with different flavors from ordinary flour. Among them, my favorite is pie, but when I grow up, I always eat it. The first time I buy it outside, it always has less filling and thicker skin, making it unsatisfactory. I had no choice but to try making it at home, and gradually improved it on my own. Today I want to teach you what my family loves to eat. It has a thin crust and big filling. I will teach you 3 steps to make a paper-thin pie at home, which is delicious. It's amazing, it doesn't get hard even after it cools down. Come and see how such a delicious and tempting pie is made! ?

By Braised Pork My Favorite

Ingredients: 1000 grams of flour, 500 grams of leeks, 3 eggs, appropriate amount of boiling water, 200 grams of pork filling, appropriate amount of peanut oil, appropriate amount of refined salt

Cooking steps: 1. Wash and chop the leeks

2. Thaw the pork stuffing

3. Fry the pork stuffing, stir-fry the eggs and let cool. Add leeks, salt and oil and mix well

4. Mix the flour with boiling water, let cool and knead into a dough, then pull them into small doughs

5. Roll the small dough into dough. Add the leek stuffing and roll it into a round shape, roll it into a pie, put it in an oil pan and bake it until golden brown, and turn it over and bake it again until golden brown

6. Put it into a basin

7. Assembling the plate

Cooking tips:

1. Mix the flour with boiling water, let it cool and knead it into a dough, then pull it into small dough;

2 , after mixing, apply a layer of cooking oil on the surface. It will not stick to your hands when you pick it up, and the dough will be more tenacious;

3. Put the dough directly on the board, do not knead it , directly cut into pieces of suitable size with a knife, because the dough is fermenting while we are preparing the filling. If we knead the dough, the pores inside will be destroyed. This step is very important. Roll the dumpling into a round shape and pack as much filling as possible into a small bun. The sealing position must be pinched tightly, otherwise the filling will be easily exposed;

4. In fact, the main thing is to make the dough, which must be half Let the dough rise so that the baked cake will be very soft. You can't finish it in one meal, and it won't be hard even if you eat it in the next meal.