Zucchini, Cucumber and Egg Vegetarian Tart (refrigerator Sweep)

Name: Zucchini, Cucumber and Egg Vegetarian Tart (refrigerator Sweep)
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 bowls Flour; 1/2 bowl Buckwheat flour; Some squash; Some Cucumber; 3 pcs egg; a little onion; a little shallot; a little ginger; Some Flax oil; a little sesame oil; a little salt; a little Soy sauce; a little Thirteen incense

by Foodies who fall in love with black coffee

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The sun was shining when I got up in the morning, and two days of rainy days passed.
The day of welcoming a day of exposure has arrived, making me as dark as an "old bag"! 😜
I had a meal of steamed dumplings with veggie fillings last night. The noodles and fillings were left. I baked them into pie in the morning, which was just early enough! "

Zucchini, Cucumber and Egg Vegetarian Tart (refrigerator Sweep)

1. Grate the zucchini and cucumber, sprinkle with a little salt, and save the vegetable juice.

2. Finely chop onion, shallots and ginger and set aside

3. Beat and fry the eggs

4. Put all the ingredients and seasonings together and mix well.

5. Vegetable juice, flour, buckwheat flour and dough.

6. Wake up the dough for about 30 minutes, pull it into an agent and roll it into a dough.

7. Place the wrapped pie directly in the pan

8. Turn on a low heat to the right amount of flax oil, and fry until golden on both sides. The squeezed flax oil is darker in color and has a special aroma, especially when scrambled eggs with flax oil has a special aroma and a beautiful color.

9. Although I am busy in the morning, I must eat early

Tips:
The taste is according to the family’s taste, the ratio of flour to buckwheat flour is 4:1
Since it is the leftover stuffing and dough from yesterday, I didn't introduce more in this article. Please forgive me.