Leek zygote

Add 200g flour to 180g boiling water (hot water that is boiled and allowed to cool to 80 degrees) to scald the noodles. Pour water in one hand and use chopsticks in the other hand to stir quickly until there is no dry noodles.

While the noodles are cooling, prepare the filling: fry a goose egg and cut it into small pieces, chop 50 grams of water-cooked fungus, and chop and stir-fry 130 grams of mushrooms (see picture 3 in the next step for processing of mushrooms). 330g chives cut into small pieces and a small handful of dried shrimps.

Wash 130 grams of mushrooms, squeeze out the excess water with your hands and chop them into pieces. Add a tablespoon of oil to the wok, stir-fry the mushrooms, and add a tablespoon of soy sauce to adjust the color.

Wait for the fried goose eggs and fried mushrooms to cool and mix all the fillings. Add ginger powder and five-spice powder and mix well, then add a spoonful of sesame oil and mix well (if you don't like sesame oil, you can heat some peanut oil and fry a few peppercorns), and add the salt while wrapping.

Knead the hot dough into a ball, take it out and cover it with plastic wrap to preserve it. Put 100g flour into the basin. Prepare 55g of room temperature water, first pour in 45g of water and stir the noodles into filaments. Then add 200g of hot and cooled dough and knead it evenly. Dip your hands in the remaining 10g of water to neutralize the dough (it's a little sticky) until all the water is inserted.

Apply a little oil on the chopping board, knead the dough vigorously on the chopping board, and knead until smooth. Cover loosely with plastic wrap.

Add appropriate amount of salt (about 3.5g) to the filling. Divide the dough into two parts, roll into long strips, and cut into small pieces (each weighs about 38g). There are 14 in total.

Roll it into a round piece, slightly thicker than the dumpling wrapper.

Wrap into a moon bud shape and pinch the thin edges firmly.

Shape the edges into an ear of wheat shape.

Cover the wrapped zygotes with cloth to prevent the skin from drying out. I usually wrap four of them and bake them in one pot.

Use an oil brush to coat the non-stick pan with a layer of oil, maybe a little more. Add four vegetables and don't put the vegetables in the middle if the heat is high. Use an oil brush to lightly brush each zygote with oil. Cover the pot and cook over low heat until the bottom turns brown (about 1 and a half minutes).

When the bottom turns yellow, turn the zygote over.

It's ready to serve when both sides turn golden.

Attractive color.

The aroma is fragrant

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