Egg box with garlic sprouts and fungus

Egg box with garlic sprouts and fungus

Introduction:

"Yucai box is a classic pasta that people like to eat. What should we do if we can't find Yucai? But I have garlic sprouts, which can be used to replace the vegetable. If there are conditions, we have to go up. If there are no conditions, we can't hang s on the vegetable tree

Production steps:

Step 1: beat the egg with 1 / 4 tsp salt, 1 tbsp vegetable oil and 1 / 4 tsp pepper, stir fry and mash, and set aside;

Step 2: overnight, remove the black head of Auricularia auricula, chop it, put it in a pot, stir fry it with a little oil, add 1 / 4 tsp salt, 1 / 4 tsp pepper, 1 / 6 tsp sugar, stir fry for a while;

Step 3: chop the vermicelli after boiling, put them in the pot to dry, add garlic sprouts, add salt / 1 / 4 tsp, stir fry for a while;

Step 4: pour in the egg and broken agaric, 1 / 4 teaspoon sugar, turn well, try again, if not enough, add some salt;

Step 5: use a large bowl, put 2 cups of flour, add about 70-80c hot water, stir with a wooden spoon, when it is not too hot, knead it into a soft dough by hand;

Step 6: divide the dough into several dough, roll the small dough into thin round pieces, pack the stuffing in, and tighten the mouth;

Step 7: use the locking method of oil in corner to lock the edge of the box;

Step 8: put a little oil in the pan over medium heat, put it into the box, add 3 tbsp water, cover the pan for about 1 minute, then lift the pan cover, fry the box into golden yellow on both sides, and finish.

Materials required:

Garlic sprouts: About 100g

Water hair fungus: About 150g

Shuifa fans: about 1 cup

Eggs: 2

All round flour: 2 cups

Water: 1 cup

Vegetable oil: right amount

Salt: right amount

Pepper: right amount

Sugar: 1 / 4 teaspoon

Note: first, hot water hot feeling dough is soft, after heating water do not immediately extend claws and face, with a wooden spoon or with a few chopsticks tied into a thick cylinder, first and face, until the hand can contact the dough after cooling, then start to rub dough; second, in rolling small dough, try to roll the skin as thin as possible, the so-called thin skin filling beautiful, that is to say, the skin should not be too thick; third, the filling is pre fried So when frying the box, you don't have to worry about the unripe inside. When you put the box in the pot, put some water to stew, and the skin will be ripe. Fourth, don't open too much fire when frying, it's easy to scorch, and you can't fry golden yellow.

Production difficulty: Advanced

Technology: decocting

Production time: several hours

Taste: salty and fresh