Homemade Stuffed Scallion and Vermicelli Omelette Recipe

I especially like adding it here.leek.egg to the filling.fannings, making the texture more varied and giving a chewy bite. A very simple home-style rice dish that can be easily prepared using a flat pan to fry. The fried pancake is crispy golden brown on the outside, with a soft and fresh leek filling, making for an excellent taste. Served with a bowl of thin porridge,millet porridge would be perfect as breakfast.The ingredients mainly include:

　　flour 200g, 2 eggs,sweet potato fannings a small portion, leek a small bunch, an appropriate amount of oil and salt, 1 teaspoon of rice wine.Steps 1. Mix flour with water to form a smooth dough;

2. Cover and let it rest for 20 minutes;

3. Beat eggs into a bowl, add an appropriate amount of salt and 1 teaspoon of rice wine, mix well;

4. Heat oil in a pan, pour in the egg mixture;

5. Once set, use a fork to break it up into small pieces and remove from heat;

6. Boil sweet potato fannings until soft;

7. Divide the rested dough into equal portions;

8. Cover again and let rest for 10 minutes;sweet potato fannings.

9. Mix prepared sweet potato fannings, eggs, and leeks in a bowl, first add sesame oil to mix well;

10. Then add salt and

pepper powder

to mix well;(Note the order; always add oil before salt to prevent the leek from releasing water); 11. Roll out the rested dough into round sheets, wrap them with filling;12. Seal and press into pancake shape;

13. Add a little oil to the pan, place the pancakes inside, add a little water.

14. Cover and simmer for two or three minutes.

15. Uncover and fry over low heat until both sides are golden brown.

Tips

1. Adding rice wine to the eggs helps remove fishy taste and makes them fluffier;

2. Soak sweet potato fannings, then cook until soft before adding to the filling, cut into small pieces.

3. When mixing the filling, always add oil first, followed by salt.

Yam fans should be softened by soaking before cooking, and then cut into small pieces when mixed with the filling.

When mixing the filling, oil should be added before salt.