The quality of leeks in early spring is the best, which is said to be “fragrant when eaten in spring”. The main nutritional components of leek are vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates and minerals. It is not only rich in nutrition, but also can replenish kidney qi and vigorous energy. When it is warm at the beginning and cold at the beginning, eating leek just adds Yang Qi.
50g yeast head
100g ordinary flour
A handful of leeks
A small amount of water
Appropriate amount of rapeseed oil
A small amount of salt
Step 1Prepare the fermentation head in advance.
Step 2Add flour and water, knead evenly, cover with safety film and place for 2-3 hours.
Step 3Wash the leeks and cut them into thin pieces. Beat the eggs and prepare them.
Step 4After heating in the pot, pour rapeseed oil into the egg, slide it for a few times, hold it up, continue to pour oil and heat it, pour in leeks, add salt, stir fry twice, then pour in broken eggs and let it cool.
Step 5After 2-3 hours, sprinkle a thin layer of powder to knead.
Step 6Divided into 35-40g dosage.
Step 7Roll the dough into a round shape with a rolling pin.
Step 8Put egg and leek stuffing on the round pastry.
Step 9Wrap the edges. (it seems that the package method is different)
Step 10Pour a small amount of oil into the pan, heat over low heat, and put it into the box.
Step 11Fry until golden on both sides.