A home-cooked recipe for a leek vegetarian filling breakfast cake

Today I made a breakfast cake with leeks + fungus + shiitake mushrooms + vermicelli + shrimp skin.

A home-cooked recipe for a leek vegetarian filling breakfast cake

First and Noodles:

Put an appropriate amount of flour in a basin, add a little salt and stir well, and blanch a small part (about one-third) with boiling water; Mix the rest with cold water and dough, stir all into flocculents, then mix into a dough with moderate softness and hardness, cover the lid and let the dough rise for 30 minutes.

1. Soak the fungus in water, wash and chop it in advance.

Soak the vermicelli in boiling water until soft and cut into small pieces.

Wash the mushrooms, remove the stems and chop them.

2. Wash the leeks, control the moisture, chop them, put them in a basin, put them in sesame oil and mix well to lock in the water and prevent the loss of nutrients.

3. Put oil in the pot, add chopped green onion and minced ginger and stir-fry until fragrant; Then add shrimp skin, cooking wine, white pepper, and stir-fry evenly.

4. Put the fried shrimp skin together with fungus, shiitake mushrooms and vermicelli.

Add salt, oyster sauce and peppercorn powder and stir well.

When it's time to stuff the stuffing, stir in the leeks

5. Roll out the skin and wrap the filling.

Preheat the electric baking pan, brush the oil, turn on the upper and lower heat, put in the finished cake blank, and brush the surface with oil to lock in the moisture.

Sear until both sides are golden brown, press it with a shovel to quickly rebound, and you're good to go.