“This cake is really delicious. It’s crispy and tender. It’s cooked and eaten.”
|Oyster sauce||Appropriate amount|
|Old soy sauce||Appropriate amount|
|Chicken essence||Appropriate amount|
|Sesame oil||Appropriate amount|
|time consuming||Ten minutes|
Flour heated water is stirred with chopsticks to form flocculent
Knead the smooth dough with your hands and set aside.
Wash the leek and filter out the water, then cut it well.
Prepare four eggs, add a little salt, and stir them with chopsticks.
Stir-fry the eggs with oil in the pan.
Then put the eggs and leek in a larger pot, add a proper amount of salt chicken essence, oil-consuming pepper oil, and add a raw egg, mix well.
Divide the dough into small uniform doses.
Take a small dose and roll it into a round cake.
Then put the stuffing in, just like the stuffed buns. We must close the mouth to avoid the leaking out of the stuffing. After the stuffing is wrapped, gently press the stuffed buns flat with our hands and press them into round cakes, so we can put them aside in turn.
Put oil in the pan, put the cake in the pan, fry the pancake with a small fire, then turn over and fry the other side, every few seconds.
Fried until golden brown on both sides, you can eat it. It’s really delicious.
Leek will come out of the water. After the filling is ready, there will be a lot of water in it. You can tilt the basin a little, and then carefully pour out the water in the filling.