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

Pick and wash 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, and then cover another dumpling skin tightly, and press the edge tightly.

Brush a layer of hot oil on the electric baking pan or wok, add the leek pie, bake until both sides are golden, and then take it out for eating.

Second course: scallion cake

Scallion peeled, washed and chopped, put into a small bowl, sprinkle with 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, knead it into strips again, then spread it out into a thin rolled dough, and brush a layer of vegetable oil on the surface wall.

Sprinkle a layer of chopped onion, then fold it from one end, finally fold it into a ring, finally flatten it, spread it into a pancake, and brush it with oil in an electric baking pan or wok to heat it.

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

The third way: purslane pie

Portulaca oleracea L. peeled off old stems and yellow leaves, washed with clear water, drained and cut into pieces, and peeled and washed green onions 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 again, cut it into buns and spread it into a round roll.

Put a proper amount of stuffing in the middle of the skin, preform, 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.

Number four: omelet with chopped green onion

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

Pour in the right amount of flour again, stir with chopsticks to make a thick and suitable batter, heat the baking pan or wok with a layer of oil, and then pour in the right amount of egg batter.

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 and eat it.