There is a trick to making leek pie with thin crust and filling without breaking the skin or revealing the filling. The ones with thin skin and large fillings are tender, juicy and delicious. Hello everyone, I am a silly gourmet sister. In this life, only food and beauty can match me. There are only a handful of leeks left at home, which is a bit too little for dumplings. Just before noon, before I could think of anything to eat, I used it to make a pot of pie. Vegetables and rice come out in one pot, simple and delicious. Like pies and dumplings, the most popular vegetable filling must be leek filling. I personally think that leek pie is more delicious than leek dumplings because the skin is crispy and fragrant. When making pancakes, the umami flavor of leeks will penetrate into the dough, making it a hundred times more delicious than dumpling skins. Do you agree with me? The most important thing to master when making pies is the softness and hardness of the noodles. If it's too soft, the filling will be exposed easily, if it's too hard, it won't taste good. Dough is the best. Today I will share with you how to bake a pie at home. The crust is thin and the filling is large, and you will learn how to make it.

The skin is not broken and the filling is not exposed. The skin is thin and the filling is large. It is simple and practical. How to make leek and egg pie? Prepare 300 grams of plain flour and put it in a basin. Add 3 grams of salt to increase the gluten of the flour. Mix the salt and flour evenly, then add 200 grams of cold water in several batches, stirring while pouring, until it forms a large flour floc. Knead the dough into a dough. There is no need to go too smoothly at this time. At first, it was a little sticky. Just give it a kick and knead it, and you can roughly form a dough. Then move the mixed dough to the board and knead for a while. The more you knead it, the less sticky it becomes. Once the dough is smooth, roll it into a long loaf. Cut the kneaded noodles into 8 evenly sized portions, each weighing about 62 grams. Arrange the divided noodles into oval balls from the outside to the inside, brush the noodles with cooking oil on the plate, put the noodles on the plate, brush the surface with oil, cover with plastic wrap, and let it rise for about an hour.

Crack 2 eggs in a bowl, add a few drops of rice vinegar, and stir the eggs. The purpose of adding vinegar is to make the omelette more tender. Pour an appropriate amount of oil into the pot, heat the oil, pour the egg liquid into the pot, stir quickly with chopsticks, fry the eggs into granules, and let cool. Rinse the leeks with running water and place them in a basket to control the moisture, or use a dry cloth to absorb the moisture. After the surface of the leek is dry, place it on a cutting board and cut into pieces. Put it into a clean basin, add one spoon of vegetable oil and one spoon of sesame oil, and stir evenly. Each piece of leek is coated with oil so that the leek won't kill the water. Put the fried eggs on top of the leeks, add a handful of dried shrimps to keep them fresh, add a spoonful of chicken essence, a spoonful of oyster sauce, a little salt, and leave out other seasonings. The face has woken up and the ductility is very good. Take out one pill, flatten it and add the leek filling. If you are a novice, you can add less fillings. Then stretch the edges of the noodles and wrap the leek filling around the opening. It can also be kneaded and sealed like a bun. Place the leek-stuffed pills, seal side down, on the chopping board, then roll them into balls.

Do not heat the baking pan. Brush oil on the bottom of the pan. You can brush more oil, then put the prepared cake embryo in, gently flatten the edge of the cake, then brush cooking oil on it, and lock it. Keep the moisture in the dough. Cover and grill over medium heat until the bottom is browned, about 2 minutes. Open the lid, flip the cake over with a spatula, and continue baking until the cake puffs up. It's ready to serve when both sides are golden brown. You can eat the crispy skin while it's hot, it's especially fragrant. You like to eat soft food in a plastic bag with a lid, and after a while it becomes very soft. Depending on the size of your pan, bake the wrapped cake first. Don't wait any longer. Over time, the filling inside becomes moist and it is easy to peel off the pie crust. I believe many friends like leek pie as much as I do, right? So today I will share with you how to make leek pie. Maybe my method is different from the past, but it is definitely simpler and more practical. No need to knead the dough or stir with chopsticks. The made leek pie is soft, glutinous and delicious, without breaking the skin or revealing the filling.