Leek egg cake is such a homely dish, but it contains many happy memories of childhood. The leek egg cake made by my mother when I was a child is so fragrant and delicious. When I grow up, I grope for my mother’s way to make this dish. It is delicious, but it never tastes as good as my mother’s taste in my memory. Mom, I love you

Ingredients

A handful of wild leeks
2-3 eggs
200g flour
Proper amount of water

Directions

Step 1
Prepared ingredients: leek (I bought wild leek in the supermarket here. I miss the taste when I was a child and think the wild leek is more fragrant), eggs and flour
Step 2
Chop the leeks, then add the scattered eggs, salt and flour, mix well and mix them into a paste. If the taste is heavy, you can add some five spice powder, which I didn't add here.
Step 3
When the pan is red and the oil is 5-6% hot, turn down the fire, pour a tablespoon of egg and leek liquid into the pan and fry it. You can spread the unripe egg and leek liquid out from time to time. In this way, it becomes a cake shape and is easy to cook. After frying one side, turn over the other side and fry it again. Until all the eggs and leeks are fried into cakes.
Step 4
Spread one side to a little golden, turn it over and spread the other side
Step 5
The leek egg cake with the smell of leek and eggs can be put on the table ~ the cake can also be cut into its favorite shape with a mold. In addition, I cut the red rabbit with virgin fruit. Ha ha, is it cute