Shepherd's Purse Filling Pie
1.
Add appropriate amount of warm water to the flour, add a little less salt, stir until there is no dry powder, knead into a dough, put salad oil on the top and cover with plastic wrap. If you eat pies for breakfast, it’s best to make your noodles the night before. It’s especially easy to use the next morning. If the temperature at home is high, you can refrigerate it in the refrigerator.
2.
The fresh shepherd's purse is picked and washed, and the wild vegetables are not polluted. Soak in cold water for a while and then clean it. Add a proper amount of water to the pot, and add a spoonful of salt to the water. The purpose of adding salt is to maintain the vividness of shepherd's purse. Then add the shepherd's purse to blanching water. After the color changes, you can remove the cold water and chop it to remove the water.
3.
Break the eggs, stir them evenly, and add some cooking wine. This is the best way to keep the eggs from being fishy. Whether you are making eggs, goose eggs or duck eggs, you can do this, and the taste is fresh and tender.
4.
Add appropriate amount of oil to the wok, add the egg mixture to the oil, stir quickly with chopsticks, the more crushed the better. Then take it out of the pot and let it cool for later use.
5.
Peel the green onions, wash and chop. Take a large pot, add all the prepared ingredients, add salt, five-spice powder, pepper, a little soy sauce, and a little oyster sauce to taste, and mix well.
6.
Knead the good dough into long strips, evenly divide it into several dough ingredients, which are bigger than dumplings, about 2 times the size, roll into a pie crust and fill with stuffing, knead it into a bun shape, and then press it flat to make a dumpling shape. , As personal preference.
7.
Lightly brush the bottom of the pan with oil, put the wrapped pie into the pan, and bake it over a low heat.
8.
Turn it over and cook it.
