The leek egg pie is thin and filling, and it is divided into multiple layers, and it doesn't need to be dough, it's too fragrant

 

Leek egg pie

Ingredients: 300 grams of flour, a handful of leeks, 3 eggs, salt, 190 ml of water at 70-80 degrees Celsius, salt, cooking oil, pepper

Step 1: First pour 300 grams of flour into a bowl, pour a small amount of flour into the flour with warm water of more than 80 degrees for many times, stir it into a flocculent shape with chopsticks while pouring the water, and then knead it into a smooth dough, cover it with plastic wrap and let it rise for 30 minutes. In this way, the dough is more resilient and malleable.

Step 2: Wash the leeks to control the moisture, chop them and put them in a pot, and pour in an appropriate amount of vegetable oil to seal the moisture.

Step 3: Crack the eggs into a bowl and stir well. Boil water in a pot, pour in the egg mixture, fry until the eggs are chopped, let them dry and pour them together. Then add salt and pepper and stir well, and the selection of ingredients is ready.

Step 4: Take out the awakened dough, arrange it into long strips, cut it into evenly sized pieces, sprinkle some dry flour, flatten the dough, and roll it out into a dough.

Step 5: Spread the leek filling on the dough, and do not spread the remaining corner. Slide a knife over the dough from the middle, wrap it in turn like in the picture, and finally pinch the cuff tightly with your hands. Roll it out again and roll it out into a pancake.

Step 6: Brush the pan with oil, put the cake into the pan, the cake is very thin, turn it over on two sides until golden brown, the cake is cooked.

The leek pie made in this way has many layers of filling, and it does not need to be dough, it is particularly soft and fragrant, and it is not hard when it is cold.