Mother-in-law Ding Egg Pie
1.
Prepare a cup of boiling water, take a basin of suitable size, add flour, divide into two, half of the noodles, half of the noodles at room temperature, knead them together, and cover them with plastic wrap;
2.
Fresh mother-in-law removes the old leaves, removes the roots, repeatedly washes, chopped, sprinkle some salt and mix well, marinate for about 10 minutes, remove the water and set aside. The mother-in-law has pulp, and the pulp will become darker or black after being chopped, without affecting the taste
3.
Break up the eggs and stir evenly. Add a little more oil to the wok. You don’t need to add oil when mixing the stuffing. Pour the oil into the egg liquid. Stir quickly with chopsticks.
4.
Scallion is a kind of onion. It is relatively small. There are more scallions in the north. It has a richer taste than onions. It is more delicious than green onions. My family loves the taste of scallions. The northeastern dialect is called bright onions, which is really good. If you are interested, you can try it. Peel the scallion, wash and chop, take a larger container, and put in all the prepared ingredients
5.
Add salt (a little, because the mother-in-law has been marinated with salt, it has a certain saltiness), mushroom powder, and a little oyster sauce, mix well
6.
Knead the dough evenly and knead it into long strips, evenly divide it into several equal parts, roll it into small noodles, roll it into a pancake, take a piece of dough and wrap it with mother-in-law's egg filling, take another piece of dough and wrap it into a box, twist the lace
7.
Brush the bottom of the pan with oil, add the wrapped pie, and bake it over a low heat
8.
Use a shovel to push the pie, it can be turned over and baked
9.
Pour in a little water (about half a bowl of water), cover the pot and simmer for 1 minute, let the filling cooked
10.
Dry the water and the pie will be ready
11.
Put it out of the pan, and you can start a meal. See if you have a particularly appetite, but it's delicious. Friends who are interested may wish to try it.
Tips:
Dandelion can be eaten raw, fried, soup, simmered, and has a unique flavor. Eat raw: Wash the fresh and tender leaves of dandelion, drain the water and eat it with sauce. The love of the Northeast people, it has a slightly bitter taste and is very refreshing.
Cold dressing: Boil the washed dandelion in boiling water for 1 minute, drain, and super cool water. Served with chili oil, monosodium glutamate, salt, sesame oil, vinegar, garlic paste and other favorite seasonings, you can also mix them into different flavors according to your own taste. It should be noted that dandelion has a cold nature, and those suffering from wind-cold and cold should be taken with caution.
