Eggs, Fungus, Chives Box
1.
Ingredients: leeks, eggs, flour, black fungus
2.
Add 0.5 g of salt to the flour, add warm water, and form a soft dough, cover with plastic wrap and wake up for 20 minutes
3.
Soak black fungus with hot water
4.
Cut the leeks into fine pieces, put them on a plate, pour in edible oil, mix well and set aside
5.
Beat the eggs, fry them and chop them for later use
6.
Chop the soaked black fungus into fine pieces and set aside
7.
The awake dough is divided into equal-sized noodles and rolled into round noodles with a thick middle and thin edges
8.
Mix the leeks, eggs and black fungus, add steamed bun seasoning powder, Knorr seafood dipped in fresh dew, Knorr hot fried fresh dew, salt 0.5g and mix well
9.
Add sesame oil and mix well
10.
Wrap the right amount of leek stuffing into the round noodles like a bun
11.
Pinch the seal tightly and gently squeeze it with the palm of your hand
12.
After the pan is heated, spread some cooking oil, put the pie in, and bake over medium heat
13.
Seared to golden brown on both sides, take out
14.
Finished product
15.
Finished product
Tips:
1. The water absorption of flour is different, warm water should be added gradually, and the dough should be soft.
2. The leeks are relatively tender. Pour the edible oil and mix well after cutting. This will reduce the amount of water when you mix the stuffing.
3. Roll out the round noodles in advance, and then mix the leek stuffing, which can also reduce the amount of water produced by the leek.
4. The seal of the pie must be squeezed tightly.
5. The leek stuffing is easier to mature. When the pie crust is bulging, it indicates that the pie is ripe.
6. After the dough is reconciled, be sure to wake up the noodles.
