Garlic Seedling Fungus Egg Box
1.
Add 1/4 teaspoon of salt, 1 tablespoon of vegetable oil, and 1/4 teaspoon of pepper to beat evenly, stir-fry while mashing, set aside;
2.
After the fungus water has been released overnight, remove the blackheads, chop them, put them in a pot and fry the water with a little oil, add 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/6 teaspoon sugar, and fry for a while;
3.
Boil the vermicelli, chop it, put it in a pot and simmer the water, add the garlic sprouts, add salt/1/4 teaspoon, and fry for a while;
4.
Pour in the eggs and the chopped fungus, 1/4 teaspoon sugar, stir well, try again, if it is not enough, add some salt;
5.
In a large bowl, put 2 cups of flour, add hot water of about 70-80C, stir with a wooden spoon and when it is not too hot, knead it into a soft dough with your hands;
6.
Divide the dough into several doughs, then roll the small dough into thin round pieces, wrap the filling in, and pinch the opening tightly;
7.
Use the method of locking the oil angle to lock the box;
8.
Put a little oil in the pan on medium heat, put it in the box, add 3 tablespoons of water, cover the lid for about 1 minute, then lift the lid, and fry the box into golden brown on both sides.
Tips:
1. The hot water feels that the dough is relatively soft. Don’t stretch your claws to make the dough immediately after heating the water. Use a wooden spoon or a few chopsticks to form a thick cylinder to make the dough first. Start to knead the dough;
2. When rolling out the small dough, make the skin thinner as much as possible. The so-called thin skin filling is that the skin should not be too thick;
3. The stuffing is pre-fried, so don’t worry about the unripe inside when frying the box. Put a proper amount of water on the box and simmer it, the skin will be cooked;
4. Don't turn on too much fire when frying, it will burn too much and the golden brown effect will not be obtained.
