Authentic stall leek egg cake in northern Shaanxi
Before the age of 10, I lived in the countryside of northern Shaanxi, every rainy day or non-agricultural busy time, the family will spread leek egg cakes, every household will do, when I was a child, I don't love to eat, barely eat one or two, now I have grown up, as a parent, but I miss the leek egg cake in the countryside when I was a child, I also made it, I can't restore the taste of childhood, and then I consulted the elders of the same village, the elders said the steps and methods of making leek egg cakes, I tried to do it, 100% restored... Now keep track of the amount of ingredients used and the steps.
Ingredients
Cooking Instructions
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Prepare 150 grams of flour, add salt, pour in 150 grams of water and stir for 5 minutes (for a firm and delicious taste) until this thick paste is formed! Then cover with plastic wrap or a lid and let rise at room temperature for 10 to 20 minutes. (I was busy with other things in the morning, so I woke up for 30 minutes, and the longer I let it go, the stronger and more delicious the cake came out).
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Pour water for the second time, pour 100 grams of water, stir until a thin paste, let it rise again for 5 to 10 minutes, during which time you can cut leeks, you can prepare chopped green onions, peppercorns and ginger slices, and prepare oil to splash.
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Finely chop the leeks.
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Prepare a section of green onion and peppercorns (I didn't have ginger at home, so I didn't cut it).
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Finely chopped green onions, a ginger slice, peppercorns in a small bowl, heat the oil, splash the green onions, peanuts, ginger slices, peppercorns, and make cooking oil.
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Add 70g of water for the third time, then add an egg and stir well.
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Add a pinch of salt.
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Add the peppercorn powder.
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Add the oil that was poured with oil just now (so that when you spread the egg cake, you don't need to brush the oil every time)
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Finally, add the leeks and stir well.
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The paste of the egg and leek cake is this thickness, and of course it can be fine-tuned according to the amount of water absorbed by the flour (the water is about twice the weight of the flour.) ï¼
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The first leek egg cake was sprayed with a little oil, for fear that the pot would be "unfavorable", and the second one did not need to be sprayed at all, because the oil on the front fabric had been poured in.
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Pour in a full spoonful of paste, turn the pan so that the omelet is evenly thick, cover the pan, and cook over low heat until the omelet changes color, about 1 to 2 minutes, then turn over.
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After changing color, turn your hands over (you can also borrow a silicone spatula).
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After turning over, cover the pot and continue to sear for 30 seconds to 1 minute, and it is ready to serve.
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150 grams of flour + 320 grams of water, a total of 6 cakes, breakfast for two people.
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I prepared dipping sauce, vinegar and sesame oil, and garlic paste for my hometown. I didn't prepare it in the morning.
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Just dip and eat it. You can also prepare shredded potato vermicelli, shredded cucumbers, spinach vermicelli, shredded carrots, onions, and eat them rolled. (There are a lot of potatoes and vermicelli in my hometown.) I often spread egg cakes, and the shredded potato vermicelli is rolled or eaten on the spot, because I pay more attention to the collocation now, and the potato vermicelli is full of carbs, so I prepared a bowl of green vegetable poached egg soup to eat)
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I had breakfast at the time.
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There are no big plates in the old home. It is to fold it into this "fan shape" while it is being branded.
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The very firm and soft leek egg cake is very authentic and authentic. If you miss the leek egg cake in the countryside of northern Shaanxi, you can try it, it is very delicious.
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One more picture.
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