Pickled Mustard Fungus and Egg Pie
1.
Soak the fungus, remove the roots, cut into strips and set aside. Add a little salt to beat the eggs and fry them for later use. I use the ready-made bagged mustard strips, so you can use it without changing the knife
2.
Heat a little oil in the pot, add the fungus and mustard sticks and stir fry
3.
Add minced eggs and stir-fry, add chili oil and salt to season and serve as filling (for chili oil, please search Douguo: Compound Spice Chili Oil)
4.
Mix 200 grams of flour, 110 grams of water, 1/4 teaspoon of white sugar and 1.5 grams of yeast to form a smooth and uniform dough. Cover the surface with a damp cloth and place it in a warm place for the first fermentation. A hole, it does not shrink or collapse)
5.
Exhaust after one shot, rub into long strips, and cut into 10 dough pieces
6.
Take an agent and roll it into a slightly thinner dough in the middle and later on the edge
7.
Filling prepared on the tundish
8.
Knead like a bun without leaving a mouth
9.
Place it with the mouth down, and press lightly with your hands to squash the green body.
10.
After proofing for 15-20 minutes, drain into a pan with a layer of primer
11.
Cover, low heat, no water, fry for 5-7 minutes on each side until golden on both sides
