Pies are no stranger to northerners and are one of the most common staples on the table. Our family basically eats a pie or two a week. Pies can be divided into three types:, hot pie and dead noodle pie. The dough pie needs to be fermented first, which is time-consuming. The dead-noodle pie will become dry and hard when left cold. So the most common thing we do in our house is to blanch the pie, not only is the method simple, the crust is soft, and it will not harden after being cooled. There is a trick to the noodles, and when you are noodles, remember to put boiling water first, and then put cold water, so that the dough will be softer. The most classic home-cooked filling is the leek egg filling, and the shrimp skin will taste more delicious. The small shrimp skin is not only delicious but also nutritious, and is a very good fresh seasoning. Leeks are very delicious to make stuffing, but it is particularly easy to get out of the water and change color, pay attention to these points when adjusting the filling, you can try to avoid this problem: the action should be lighter when washing the leeks, after washing well, you must first control the leeks in the water, and add sesame oil when filling can lock in the water, so that the leeks are not so easy to get out of the water. Finally, add salt to taste before filling to avoid killing the water. Let's take a look at how this [Leek Egg Pie] is made, right?
By the cat who didn't want to go downstairs
<h2>Royalties</h2>
Flour 250g
Boiling water 110g
Cold water 30g
Leeks 200g
3 eggs
Shrimp skin 30g
Peanut oil 20ml
Salt 3g
<h2>Practice steps</h2>
1. First of all, we must prepare all the ingredients needed to make this [leek egg pie]: flour 250g, leek 200g, 3 eggs, 30g shrimp skin. First, pick and wash the leeks and drain the water for later; then pour the flour into the basin, add hot water in parts and stir with chopsticks to form a flour flocculent, add water slowly while stirring, and do not pour all the water into it at once. Let it cool and knead it into a smooth dough by hand, then cover the reconciled dough with plastic wrap for about 20 minutes.
2, beat the eggs into the bowl, and then use chopsticks to whisk until the egg whites and egg liquid are completely fused, the surface of the egg liquid has a layer of finely crushed foam; the shrimp skin is cleaned and set aside; take the pan and heat it until the palm is burning, pour 15ml of peanut oil, pour the egg liquid into the pot after the oil is hot, and then shake the pan to make the egg liquid expand rapidly and fix the type. Sprinkle in the shrimp skin you have washed before, and use chopsticks to quickly stir the egg pieces, stirring as much as possible. Because the scrambled eggs are not only tender in taste, but also do not have to be chopped.
3: Cut the dried leeks into small pieces and put them in the cooking pot, add the fried egg shrimp skin. Add 10ml of sesame oil, stir well with chopsticks, and add salt to taste before preparing the filling, so that the filling is not easy to come out of the soup.
4: Sprinkle the appropriate amount of flour on the board, take out the dumplings and knead well. Divide into medium-sized dough seeds, knead them round by hand, and then use a rolling pin to roll out a thin, thick dough crust around the perimeter so that the finish of the wrapped pie will be thinner. Try to roll out a thin point, thin skin and large filling to be delicious.
5, at this time, the filling can be added salt, mix well, put the mixed leek egg filling in the center of the rolled dough, to put a little more stuffing. Then pinch the edge of the skin like a bun pleat, wrap it like a bun, and finally pinch the closing point tightly and put it down, and gently press it with your hand to form a thin pie raw blank.
6: Heat the pan until the palms are burning, brush with an oil brush with a layer of oil, and put the pie raw embryos down into the pot over medium heat. Burn to the bottom slightly golden brown, then turn over and continue to burn the other side.
7, both sides are burned to golden brown, you can come out of the pot. The fragrant leek egg pie is freshly baked and tastes best when eaten hot.
<h2>Tips</h2>
1, the pie noodles can be made of noodles, hot noodles, you can also use cold water dough, or first blanch the noodles, and then add cold water and noodles. Make the pie dough as soft as possible, because some water will evaporate during the baking process, and if the dough is a little hard, the crust of the baked pie will be a little hard. 2, when cutting leeks, the roots will enter some soil, it is not easy to clean, after picking the leeks, use a knife to cut off the roots for a section and then clean it. After the leeks are washed, you must control the water, if you are worried about the leeks coming out of the water, you can first do not put salt, roll out the dough and prepare the package and then add salt to stir. 3, leeks and shrimp skin itself is very fresh taste, no need to put other excess seasoning seasoning, only with salt and sesame oil is enough. The filling can be added to your liking, and you can also add vermicelli, black fungus, carrots and shrimp for a more delicious taste. 4, the time of the pancake pie should not be too long, the basic skin can be turned over by browning and coloring, and the pan can be plated until it is golden on both sides, because the filling itself is relatively easy to cook.
<h2>Nutritional benefits of flour</h2>
Nourish the heart and kidneys, strengthen the spleen and intestines, remove heat and quench thirst. Wheat taste sweet, cool, into the heart, spleen, kidney meridians; nourish the heart, benefit the kidneys, in addition to heat, quench thirst; main treatment of dirty mania, heat, thirst, diarrhea, carbuncle, trauma bleeding and burns.
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