1. Add flour, milk, honey, sugar, and yeast to make a Sanguang dough. Cover it with plastic wrap and place it in a warm and humid place. When the dough rises to twice its original size, take out the dough, knead out the air, and let it rest to relax.
2. Take proper amount of loose dough and divide into small doses
3. Roll into a garden
4. Stir-fry egg, celery leaves, oyster mushrooms, eryngii mushrooms, green onions, add salt and oyster sauce to season the vegetable filling.
5. Fold up into a ball, beat into a cake, and make a green body
6. After the greens are wrapped, cover with plastic wrap and keep them warm for 20-30 minutes.
7. Put the pan on fire, add oil to the hot pan with smoke, pour into the green, and fry both sides to brown it.
8. Finished product
9. Break it apart, the filling ratio is good
Tips:For the mastery of the time to prepare the dough, the fermentation is usually overnight in winter, and 3-4 hours in summer.
