Tomato egg pie

Tomato egg pie

Introduction:

"I haven't made a pie for a long time, and I'm hungry for the flavor and satisfaction of the filling. I look at the leftover materials at home, and then I make this tomato and egg pie. It's full of juice ~ ~"

Production steps:

Step 1: add a small amount of salt to flour, pour in warm water, stir chopsticks into flocs;

Step 2: knead into smooth dough, cover and wake up for about 20 minutes;

Step 3: peel and chop the tomato;

Step 4: break up the eggs, oil them in the frying pan, fry them, and break them into pieces;

Step 5: put the scrambled egg and tomato in a big bowl;

Step 6: add appropriate amount of salt and raw powder;

Step 7: stir evenly and reserve;

Step 8: take out the dough and knead it well;

Step 9: divide the preparation and roll it into the right size dough;

Step 10: add the right amount of stuffing;

Step 11: close the mouth and wrap it well;

Step 12: make the pie in turn;

Step 13: put a little oil in the frying pan and fry over medium low heat until both sides are golden.

Materials required:

Flour: 120g

Tomatoes: two

Eggs: three

Raw powder: appropriate amount

Edible oil: right amount

Salt: right amount

Note: 1. When mixing noodles, putting a little salt can make the dough stronger, can wrap the soup without breaking, and can knead several times during the process of waking up, which can also play such an effect; 2. When the pancake is not ripe, you can first fry both sides until it is set, and then simmer over low heat.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: light