Pugua Vegetarian Vegetable Pie
1.
Soak the fungus in advance and then chop.
2.
Wash and chop fresh shiitake mushrooms.
3.
Wash the dried shrimps and wash them several times and drain the water for later use.
4.
Peel and chop the Pugua, leave it for a while and squeeze the moisture out of the vegetable with your hands.
5.
Beat the two eggs and fry them in a pan.
6.
The scrambled eggs do not need to be put out in the pan. Put the dried shrimp skins, shiitake mushrooms and the squash squeezed out in the pan.
7.
Add appropriate amount of sesame oil, salt, oyster sauce and chicken essence to various dishes.
8.
Stir all the fillings evenly.
9.
Mix the flour with a little bit of warm water and a little yeast to form a dough, and set it aside. I usually make the dough first, and then prepare the dishes. The dough is fine when the dishes are ready.
10.
Put the dough on the chopping board, cut into equal pieces, and then roll it with a rolling pin until the edges are thin and the middle is thick.
11.
Add a spoonful of stuffing with the rolled noodles and wrap it like a bun.
12.
Then press flat into a pie shape, and make all of them one by one.
13.
Put the finished cake in an electric baking pan, add an appropriate amount and fry until golden on both sides.
Tips:
The noodles I live are relatively soft. You don’t need to knead the noodles too much when you make the noodles. Just shape them. Because there is a lot of water in the squash, so after chopping it, you can force the water out so that no water will come out when you pack it. .
