Shepherd's purse pie
Overview
Spring is here, the sun is shining brightly, and the earth is ushering in the scene of spring. On the dry fields in winter, patches of tender green wild vegetables grow. When I step forward, I find shepherd's purse with a special fragrance. The flowers and leaves stretch out, saying hello to spring and waving to people. Smelling the mellow aroma of shepherd's purse, I couldn't help but pick some and take them home. I carefully selected and washed them to make delicious pies.
Tags
Ingredients
Steps
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Main raw material: Shepherd's purse, it looks good-looking, shepherd's purse with flowers and leaves.
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Ingredients: shepherd's purse (already blanched), eggs, flour.
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Add 1 gram of salt to the flour and mix well.
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Slowly add warm water to the flour and knead into a soft dough.
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Let the dough rise in a bowl for 20 minutes.
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Chop the shepherd's purse into pieces and set aside.
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Add 2 grams of cooking oil to the pot, beat the eggs, stir-fry and chop into pieces.
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Add the broken eggs to the shepherd's purse, add 7 grams of cooking oil, 3 grams of salt, five-spice powder, light soy sauce, and dark soy sauce and stir evenly.
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After the dough has risen, take it out, knead it a little and cut it into 10 equal parts.
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Roll out the dough into a round dough piece that is thick in the middle and thin around the edges.
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Take out a round dough piece and wrap the shepherd's purse stuffing like a bun.
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Turn the seam downward and flatten gently with the palm of your hand. Wrap the rest of the filling into the dough.
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Grease the pan with a little oil and bake the pie dough over medium heat.
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Fry the bottom side for 1 or 2 minutes first. When it is formed, flip it over and bake the other side. When both sides are golden brown, take it out. Fry other shepherd's purse pies in the same way.
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Finished product.
