1. Leek pancakes


200g of all-purpose flour: 200g of water (ratio 1:1, add the water slowly)

2 eggs

150g of leeks (adjustable amount)

1 small onion


Moderate amount of Salt, pepper, and sesame oil



1. Finely dice the leeks and onions.

2. Add all the ingredients into a large container and stir evenly to complete the batter. (The amount of seasoning depends on one’s preference)

3. After mixing the batter evenly, cover it with plastic wrap and store it in the refrigerator for about half an hour.

4. Use a flat-bottomed or non-stick pan, pour some oil over it under medium heat.

5. Put the batter into the pan and fry slowly over medium heat until it becomes golden on both sides.

Gentle Reminder:

The thickness and brittleness are all adjustable, and the time is not fixed. A thinner taste will be more crispy, and a thicker taste will be more floury. You can dip it with sauce according to your personal preference . You Can also include seafood to make seafood pancakes


2. Fried Mushrooms with Leek and Egg


A bunch of leeks

5 shiitake mushrooms (sliced)

2 eggs

Minced garlic


Salt, 1/4 spoon of chicken essence


1. Handle the eggs first. When one side is fried, turn it over. After turning the egg over, use a spatula to scatter the eggs to make scramble eggs.

2. Add in fried garlic

3. Then, Add all the ingredients and stir fry.

4. Before taking it out, add in the seasonings and stir evenly to complete.

3. Leeks in Sauce


200g of leeks

1 tablespoon of soy sauce

10g of bonito flakes

1 tablespoon of oil



1. Add a small portion of water to the pot and bring it to a boil over medium-high heat. Simmer the leek heads for about 10-15 seconds, then put the green ends in and cook for about 2 minutes. Remove the leeks and drain the water.

2. You can also soaked it in cold boiling water to maintain the green color. It can also be eaten cold immediately. Cut the leeks into sections and place them on a plate. Sprinkle the oil evenly, then drizzle with soy sauce or Japanese-style soy sauce.

3. The bonito flakes are edible.


4. Korean Kimchi Pancake


1/4 onion

2 scallions

A handful of leeks

200g of kimchi

130g of low-gluten flour

1/4 of teaspoon salt

150g of water

2 tablespoon of sesame oil


1 Shred the onion, cut the shallots into small sections, and cut the leek into sections

2. Chopped Korean kimchi

3. Sieve low-gluten flour

4. Add salt with low-gluten flour and mix well

5. Add water and stir evenly

6. Add all vegetables with kimchi and mix well

7. Pour sesame oil into the pan

8. Heat up the oil and pour the batter flatly.

9. Fry it over medium to small fire until the 2 sides become golden

5. Leek Minced Meat


150g chives

100g of ground pork

4 garlic cloves

1 red pepper

50g of water


1 tablespoon of soy sauce

1 tablespoon of rice wine

1 teaspoon of sugar

1/8 teaspoon of white pepper

1/4 teaspoon of salt


1. Wash the leeks and cut into small pieces
2. Mince the garlic and red pepper
3. Pour 1 tablespoon of oil into the pan and heat the oil. Then, put the ground pork in the pan.
4. Stir-fry the ground meat over medium heat to help loosen its color
5. Add 50g of water and all seasonings (except salt) and mix them well
6. Cover the lid and cook for 8-10 minutes until the sauce has dry.
7. Add in the leeks and salt
8. Stir fry them over high heat for 30 seconds quickly

(Visited 9 times, 1 visits today)