Zucchini, cucumber and egg vegetarian pie (fridge stock)

Overview

When I woke up in the morning, the sun was shining brightly, and two days of rainy days had passed. The day has come for a day of exposure, making me as black as an old bag! 😜 I had a meal of steamed dumplings with vegetarian fillings last night, and the noodles and fillings were left over. I baked them directly into pies in the morning, just enough for breakfast!

Tags

• staple food
• home cooking
• old man
• breakfast
• summer recipes
• buckwheat flour
• cucumber
• egg
• flax oil
• flour
• light soy sauce
• onions
• thirteen incense
• zucchini
• ginger
• salt
• sesame oil

Ingredients

Steps

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

   

2. 2 Finely chop onions, spring onions and ginger and set aside

   

3. 3 Beat the eggs and fry until cooked

   

4. 4 Put all ingredients and seasonings together and stir evenly.

   

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

   

6. 6 Let the dough rest for about 30 minutes, shape into dough,

   

7. 7 Place the wrapped pies directly in the pan

   

8. 8 Turn on low heat to appropriate amount of sesame oil and fry until both sides are golden brown. The sesame oil produced by Stupid Press is darker in color and has a special aroma, especially the eggs scrambled with sesame oil are particularly fragrant and the color is beautiful

   

9. 9 Although I am busy in the morning, I must eat well for breakfast