How to make leek omelet with thin skin and big stuffing?

We can eat leeks all year round, but only the leeks in early spring have the best quality. There is a folk saying that "spring leeks are fresh and summer leeks stink". This season's leeks are the freshest and have the best taste and taste. Eating leeks in spring can benefit the most. This is because the yang is rising in spring, and the leek is warm, which is suitable for maintaining the yang in the human body, nourishing the liver and helping the yang. Today, I will introduce you to a simple way to eat leeks faster in Aauto, leek omelet. Get all the materials ready before going to bed at night, so that you can have a nutritious breakfast ten minutes in advance, which is convenient for Aauto to change seasons faster.

By Meier gourmet

material

Leek 1 a handful of eggs 1 medium gluten flour with a little salt and a little vegetable oil.

Practice steps

1, wash and chop a handful of leeks.

2. 1 Beat the eggs and add appropriate amount of medium gluten flour.

3. Add clear water several times, then add 1 teaspoon salt, stir evenly by hand, and let stand for a while.

4. Then add chopped leeks.

5. Stir well again (remember to take a photo after eating a spoonful).

6. Brush the wok with a thin layer of vegetable oil and put a spoonful of noodles into the wok.

7. Wait until one side is fried, then turn over and fry until the surface is slightly burnt.

8, all fried and cut into small pieces to eat.

9. Finished product drawing

skill

1. If you want to eat a thinner cake, the batter should be thinner and the thicker batter should be thicker. 2. In the process of frying, turn it over after setting, and don't worry about turning it over.