Leek pie is like this, my family eats it 3 times a week, with a thin skin and a large filling, which is simple and satisfying

A new method of leek pies, one pull and one roll, thin crust and big filling, 4 at a time is not enough to eat, it is so fragrant!

I have been very fond of eating leek pie since I was a child, and today I share a new way to eat a pie with leeks and three tomatoes. The thin skin and big filling are fragrant and delicious, very delicious, and I drooled before I got out of the pot. It's simpler than buns, it's better than dumplings, let's take a look at how I make it.

Steps:

1. Pour 300 grams of ordinary flour into the bowl, add a spoonful of salt to increase the gluten of the flour, mix the dough with 180ml of warm water, and stir while pouring. After stirring into a flocculent dough, knead it into a smooth dough (the dough is not very smooth when kneaded, we can relax for five minutes, and then knead it twice to make it smooth).

2. After kneading, knead into long strips and divide into eight evenly sized dough agents. Take a dough and roll it into a long strip, and after all is done, brush the surface with a layer of oil to lock in the moisture of the dough block. Then place on a plate, cover with plastic wrap and let stand for more than an hour (you can also refrigerate overnight).

3. Soak the black fungus in advance, cut off the hard pedicle and cut it into shreds. Chop the soaked vermicelli and put it in a bowl for later use.

4. Beat three more eggs into the bowl and stir them with chopsticks. Pour oil into the pot, pour in the egg mixture when the oil is hot, stir it with chopsticks until the eggs are broken, and then put it out to cool for later use.

5. Prepare three tomatoes with a cross knife on the top, blanch them with boiling water for 2 minutes, then peel off the skin and cut them into small pieces. Pour into gauze and squeeze out the water vigorously and put it in a dish for later use. The juice of the squeezed tomatoes can be drunk secretly.

6. Pick and wash the leeks, chop them with a knife after controlling the moisture, and pour them into a large bowl. Adding a little cooking oil to it can lock in the moisture of the leeks.

7. Add the tomato cubes, cooled eggs, a handful of no-wash shrimp skin, black fungus and chopped vermicelli. Now for the seasoning: a spoonful of salt, pepper, oyster sauce and sesame oil, then stir well with chopsticks so that the filling is ready.

8. Take out the good dough, press it flat with your hands, then roll it out into a rectangular sheet with a rolling pin, put the filling in the middle, fold the dough up and down, and then roll it up from one end, put it at the bottom of the mouth, and then gently press it flat with your hand, so that the leek box embryo is ready.

9. Preheat the electric baking pan and brush the oil, put in the raw embryos one by one, cover the lid and burn for three minutes, burn until the bottom is golden brown, turn over and burn the other side, and continue to burn for three minutes.

10. Turn over repeatedly and bake until both sides are golden brown. The pie crust made in this way is thin and the filling is large, the filling is fragrant, it is very delicious, and the method is also very simple and homely, and friends who like it can collect it first!