Assorted Dried Vegetable Pies
1.
Dried eggplant, soaked, chopped.
2.
Dried beans, soaked and chopped.
3.
Dry mother-in-law, after soaking hair, chopped.
4.
After soaking the fungus, chop finely.
5.
Cordyceps flower, dried tofu, soaked, chopped.
6.
Heat a pan with cold oil, and stir-fry the onions to create a fragrant flavor.
7.
After the onion is sautΓ©ed for a fragrance, add the chopped dried eggplant, dried beans, fungus, dried tofu, and cordyceps flower. Season to taste, add appropriate amount of oyster sauce, light soy sauce, sugar, five-spice powder, and salt. Add a small amount of water and simmer for a good taste. Drain the soup. The fillings are fried and let cool for later use.
8.
Put an appropriate amount of yeast in warm water, let it stand for a while, and set aside after fermentation starts.
9.
Add appropriate amount of flour to the prepared yeast water, knead the dough into a dough, wake up and set aside.
10.
After the dough is fermented, divide it into suitable size noodles, roll the skin, thick in the middle and thin around the edges, wrap it into buns, and then press flat to form a dough.
11.
Electric baking pan, brush the oil, and start baking. The thick side of the pleats is baked first, and then the side is turned over and baked with oil.
12.
It is baked on a small fire, browned on both sides, and ready to be out of the pot when it matures.
13.
Come for a bite, the crust is crispy, the inside is soft, the filling is salty and fresh, the taste is rich, not bad π.
14.
Make another thousand layers π.
15.
It's not bad to cut it, and there are fillings in every layer, which is also good π.
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