Sweet potato leaves make cakes, burnt and fragrant, thin skin and large filling, not hard when cooled, and fragrant without meat

Today, I use sweet potato leaves to make pies for my family, the skin is thin and the filling is big, it is more fragrant than eating meat, and it is not hard when it is cold, and friends of all ages love to eat it.

Here's a minute of how I made it:

Add a spoonful of salt to 1,300 grams of flour, mix well, divide into two, blanch half with 80ml of boiling water, and half with 80ml of cold water and dough, knead into a smooth dough, cover and let rise for 30 minutes.

2. Wash the sweet potato leaves, add some cooking oil to the boiling water, and blanch the sweet potato leaves for about 30 seconds.

3. Put it in cold water and dry it. Then chop it.

4. Chop some carrots and scramble some eggs.

5. Pour the chopped carrots into the chopped eggs and stir-fry for a while.

6. Put all the side dishes into a large bowl, add an appropriate amount of salt, light soy sauce, dark soy sauce, sugar, thirteen spices, sesame oil, and mix well.

6. Roll the awakened dough into long strips and divide it into pieces evenly. Roll out each piece of dough into a round cake.

7. Add the filling and wrap it.

8. Press flat.

9. Brush the oil in the pan, put in the small cakes, and brush the surface of the cakes with a layer of oil to lock in the moisture. Cover and fry over low heat.

10. Fry until golden brown on both sides and the cake is visibly bulging. Cook for about 3 minutes on each side.

The burnt flavor is beautiful, it is not hard when it is cool, with some side dishes and porridge, it is delicious and nutritious, and friends who like it can try it!