Dandelion Egg Box

Overview

The box is the family’s reserved pasta. This time I used dandelions instead of leeks. The two flavors are equally delicious!

Boil half of the noodles with boiling water and warm water with the other half. . .
Mix the dough and enjoy it. . .
Select and wash the dandelion cleanly. . .
Boil water and blanch. . .
Cool water. . .
Take it out. . .
Chop. . .
Beat the eggs. . .
Heat a wok, add corn oil and stir-fry into pieces. . .
In a bowl with eggs, put the chopped dandelions, add corn oil, pepper powder, ginger powder, MSG, and salt and mix well. . .
Knead the dough into a ring shape. . .
Grab the ingredients, press the cakes, and roll out the dough. . .
Put appropriate amount of filling in the middle of the dough. . .
Tighten the edges. . .
Cut out the lace. . .
Wrapped box. . .
Heat a small amount of corn oil in a wok and sear over low heat until both sides are golden brown. . .
The second pot. . .
Try it~it tastes really good!
Finished product. . .
Finished product. . .
Finished product. . .