In the spring of March, it is the time when the amaranth tastes fresh and tender. There are many ways to eat leek, which can be steamed, can be mixed, and can be fried. It can also be used for dumplings, glutinous rice dumplings, leeks and omelettes. It is simple in practice, soft in the mouth, and faint wild vegetables.
Choose amaranth and yellow roots, wash, and drip a few drops of oil in a boiling water pot. After drowning, damp the water and chop it up;
Pour the eggs into the flour, stir them, add the leeks, add the appropriate amount of salt, and taste the a little fragrant;
Slowly add cold water, stir in one direction, adjust into a porridge-like batter, and let stand for 30 minutes;
Pour a little oil into the pan, spread evenly, pour a spoonful of batter with a spoon, and then shake quickly to spread the flat paste;
Simmer on low heat until both sides are slightly yellow. Soft and delicious leeks, it’s already delicious, and you can also sip your favorite garlic vinegar.
1. The ratio of surface water is about 1:1.5; 2. After the batter is poured into the pot, shake it quickly and level it. 3, leek can also be replaced by spinach, leeks and so on.