Wrapped in crispy pastry, the chive and egg filling melds together tender chives with a generous amount of eggs, emanating a strong aroma and mouthwatering texture. The outer layer of the pastry is crispy and delectable, enhancing the entire gustatory experience with additional layers of flavor. Each bite is filled with pure satisfaction and pleasure, reminiscent of the taste of home.
Ingredients for Chive and Egg Pancakes
| Flour | 500g |
| Salt | 10g |
| Edible oil | 20g |
| Leek | 450g |
| Carrot | 20g |
| Egg | four |
| Wood ear fungus | 10g |
| Five spice powder | 4g |
| Essence of chicken | 3g |
| Oyster sauce | 6g |
Steps:
1.In a large bowl, add an appropriate amount of flour and a teaspoon of salt. Slowly pour warm water into the flour while continuously stirring with chopsticks or a mixer until all the flour turns into a moist dough. Knead the dough by hand until it becomes smooth and elastic. Cover it with a damp cloth or plastic wrap and let it ferment for about 30 minutes to 1 hour in a warm place until the dough slightly expands.
2.Divide the dough into several small balls. Roll each ball into a long strip shape, then brush with a moderate amount of cooking oil. Cover with plastic wrap and let them rest for 30 minutes.
3.Wash the chives, remove old leaves and roots, and finely chop them. Prepare a carrot, wash and peel it, then cut it into small cubes. Soak a few wood ear mushrooms in warm water, then chop them into small pieces. Beat the eggs in a bowl and stir evenly with chopsticks. Heat a frying pan with some cooking oil, pour the beaten eggs into the pan, and stir-fry with a spatula until the eggs turn golden. Put the chopped chives, carrot cubes, wood ear mushroom pieces, and scrambled eggs into a bowl. Add an appropriate amount of salt, chicken bouillon, five-spice powder, and oyster sauce. Mix well with chopsticks.
4.Take a rested dough ball and roll it out into a thin pancake shape using a rolling pin. Place a suitable amount of the filling on the pancake, then fold and seal it tightly. Place the filled pancake on a work surface, roll it up with your hands, and press it flat.
5.In a frying pan, add an appropriate amount of cooking oil and place the pancakes in the pan. Fry them over medium-low heat until both sides turn golden brown. Remove the cooked pancakes from the pan using a spatula and transfer them to a plate.
Tips
1.When selecting chives, choose fresh ones with vibrant green leaves and a tender texture. This ensures a more delicious flavor in the pancakes.
2.While rolling out the dough, control the thickness of the pastry, not too thick or too thin, to avoid affecting the texture. Generally, the pastry should be approximately 3-5 millimeters thick.
3.When frying the pancakes, use an appropriate amount of oil, not too much or too little. Excessive oil will make the pastry greasy, while insufficient oil can cause sticking. Use a brush to evenly spread oil on the surface of the pancakes.
4.Chive and egg pancakes are best consumed hot to maintain their crispiness and enhance the rich flavors of the chives and eggs. Serve them with your preferred condiments or dips, such as chili sauce or soy sauce, to add extra flavor.
This culinary delight not only pleases the palate but also brings forth a sense of warmth and contentment akin to home. Every time we create this dish, it conjures memories of our grandmother’s expertise and the flavors of home from our childhood. And now, amidst the hustle and bustle of our busy lives, we can also discover moments of tranquility and savor in the process of preparing this dish.