How to make leek pumpkin pancakes

Going out to restaurants to eat is a normal part of life for many families. Although there is nothing wrong with this, eating out every day not only requires a certain amount of money, but is also not necessarily healthy. Of course, being able to cook by yourself is the best. The method of making leek pumpkin pancakes is simple. Once you learn it, you will no longer have to eat MSG outside often for yourself and your family.

1. Peel and remove the flesh of the young radish, shred it, sprinkle salt to remove the moisture, squeeze out the moisture, cut it slightly with a knife, wash the leek, dry it, and cut it into small pieces.

2. Mix the leeks and pumpkin shreds, add salt, cooking oil, and five-spice powder and stir clockwise.

3. Add water to the flour and knead it into a smooth dough. Let it rest for ten minutes and cut it into small pieces with a knife.

4. Sprinkle a little flour on the chopping board and roll the dough into a thinner size than the dumpling skin.

5. Place the filling on one side of the crust and spread it evenly with chopsticks.

6. Put on the crust and press it firmly with your fingertips. It is best to press it twice.

7. Use the edge of a bowl to cut off the edge of the crust

8. Preheat the electric baking pan, put the preform in, close the lid and start heating.

9. Fry one side until it turns yellow, then turn it over and fry the other side.

10. After the two sides are baked yellow, stand the dough upright and bake the bottom. This step can be omitted. I want a completely yellow effect. After baking, you can take it out of the pot and eat it.

11. In the end, there was not enough filling, and there were two crusts left, so I made a big vegetable pancake, which was also delicious.

Eating out may not guarantee the hygiene of the food, so you can only eat with peace of mind if you cook it yourself. The recipe of leek and pumpkin pancakes is simple and guaranteed to be healthy.