The new method of leek pie is crispy on the outside and soft on the inside, and you won't get tired of eating it every day!

【Leek pie】

Ingredients: 200 grams of flour, 80 ml of warm water, 2 eggs, 2 grams of salt, 2 grams of chicken essence, 1 gram of five-spice powder, 5 ml of vegetable oil

Directions:

1. Pour flour into a basin, mix the dough with warm water, knead the dough, seal it and let it sit for 20 minutes. (When mixing noodles, use warm water to make noodles, which is highly malleable and easy to form)

2. Leeks, after picking and washing, dry and chop into minced pieces and put them in pots.

After beating the eggs, adding 2 grams of salt, 2 grams of chicken essence, 1 gram of five-spice powder, and putting the seasoning, do not stir, it will come out of the water after salt, which is not convenient for packing.

3. After the dough is ready, don't knead the dough, take it out and knead it into long strips, and then divide it into two parts, (if you knead the dough, it will increase the gluten of the dough, and the taste will be worse and it is not easy to operate) Then, roll it into a thin dough, use a knife to cut the edges, and cut it neatly.

 

4. After it is done, mix the filling evenly, then put it on top and spread it flat, fold it up and down, and pinch the two ends to prevent the juice from flowing out.

5. After heating the electric baking pan, drizzle with oil, put the wrapped pie, cover with a lid, fry until golden brown and turn over.

6. Keep medium and low heat, fry for about 3 minutes, let's take a look, both sides are golden and blooming, if there are many people in the family, cut into small pieces to eat, take a bite, the outside is charred and the inside is soft, the filling is more, I feel that I have made two is not enough for me to eat alone.

This kind of pie, the skin is very thin, the skin is very crispy after frying, in fact, the leek filling, it is still very good to eat, you can also change it to other vegetables, you can try it if you like it.

Tips                                                        

1. What we make, this kind of pie, is relatively soft, and the skin is easy to break, so we can leave a small piece of noodles to make patches, where to make up where it is broken.

2. When frying, turn it over often, the skin is relatively thin, and it is especially easy to paste.

3. When adjusting the filling, you can put the seasoning after the dough is ready. Or add some sesame oil so that the water does not come out.