Leek and Ear Pie

Name: Leek and Ear Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Chives; 50g Earth ear; 1 piece egg; Some Soaked vermicelli; Some Five spice powder; Some Ginger powder; Some Cooking oil; Some salt

by Line line 3896

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There are many ways to eat ground ears, such as stir-frying, cold dressing, distilling, braising, and making soup. The scientific name is "Ordinary Nostoc" with many aliases. Some areas are called Diruan, Di fungus, Dipi vegetable, Wild fungus, Diazepam, Dionysus, Rock dress, and some people also call it as Tianxiancai and green vegetable.
Earth ear is a wild delicacy with rich nutritional value. It contains protein, carbohydrates, minerals, vitamins, cyanobacteria, calcium, phosphorus, iron and other nutrients. In particular, it contains a lot of calcium. It contains more than 2,000 mg of calcium per 500 grams, which is extremely rare in vegetables and vegetables. It contains higher protein than soybeans and higher carbohydrates than many vegetables. It also provides considerable calories. An adult needs calories per day. More than 3,000 calories, 1 kg of fresh ear ears can meet the needs. In addition, it also contains glycogen and other ingredients. In terms of nutritional value, it is comparable to fungus and fat vegetables, and even stronger than fungus. The use of earth ears has broad prospects, and modern scientists are still exploring its value in aerospace food. "

Ingredients

150g Chives
50g Earth Ear
1 piece Egg
Some Soaked Vermicelli
Some Five Spice Powder
Some Ginger Powder
Some Cooking Oil
Some Salt

Leek and Ear Pie

1. Take an appropriate amount of dry ear ears and soak in warm water.

2. Cut the leeks and scrambled eggs into small pieces, cut the vermicelli into small pieces, clean the ears and squeeze out the water, lightly dry and grill a small handful of shrimp skins. Add an appropriate amount of five-spice powder and ginger powder.

3. Put a spoonful of oil (about 10g) in the wok. When the oil is hot, deep fry a few peppers, remove the peppers when the aroma is released, and add them to the vegetables while they are hot. After stirring well, add the right amount of salt.

4. With 200 grams of flour, first blanch half of the noodles, let them dry to hand temperature, and then mix with the remaining half with cold water, and finally knead them into a smooth and soft shape. Cover the lid to save noodles. If you like soft, add more water, if you like crispy, add less water.