In April, this dish is fresh and tender, and it is used to make pies, which are fragrant and delicious and easy to digest, and the whole family loves to eat them

 

Family version [Golden zucchini egg pie]

Ingredients Required:

Plain flour ...... About 300 grams

Cornmeal...... About 100 grams

Sodium bicarbonate...... About 2 grams

Zucchini (zucchini) ...... Half

Egg...... 3 pcs

Scallions...... 1 root

Pepper ...... Half a scoop

Oyster sauce...... 1 scoop

Salt...... crumb

Sesame oil...... crumb

Vegetable oil...... Amount.

Here's how

1. Pour ordinary flour and cornmeal (ratio 3:1) into the basin, then put in a little baking soda, pour the boiling water that has just been boiled from the cornmeal side and stir it into a flocculent, and the other half of the flour is stirred with warm or cold water to form a flocculent, pour in some vegetable oil and knead it into a dough, and close the dough for about 10 minutes.

Second, the time to make the stuffing for the noodles. Cut the zucchini in half, wash the skin, dig out the flesh inside, rub it into fine strips with a rubble, put a little salt and mix well. This time, I used the old variety of zucchini, the meat is slightly thicker, especially suitable for making buns and pies, and this kind of gourd is called cucumber in our hometown.

3. Beat the eggs into a bowl and stir together, pour in the egg liquid and fry after the oil is hot in the pot, and put it out for later use. Try to scramble the eggs into small pieces, and if the pieces are large, you can use a spatula to crush them into small pieces.

4. Squeeze out the zucchini and put it together with the broken eggs, then add chopped green onions, pepper, oyster sauce and sesame oil (you can also add some shrimp skin) and stir well. At this time, don't put salt first, the oyster sauce is already salty, and the water is used in the front, so wait until the pie is wrapped to see the situation.

5. Arrange the noodles into long strips and cut them into evenly sized dough pieces.

6. Roll out the dough into a thin skin with a thin side and a thick middle, and put the filling to tighten the mouth. The dough of the pie is relatively soft, so be careful when closing it.

7. Put away the cake and put it on the board and gently flatten it with your hands, with moderate strength to avoid the skin breaking.

8. Heat the bottom of the pan or electric baking pan, brush with some oil, and put the wrapped cakes in, you can put a few more at a time, according to the size of the bottom of the pot.

9. The whole process of baking must be on medium and low heat, and the bottom of the cake should be baked until it changes color and turns over, and the lid can be covered during the baking period to promote the inside of the pie to be cooked thoroughly. If the crust of the cake rebounds easily when pressed, it means that the cake is cooked.

Finished product:

Cooking tips

1. If the pie wants to have a thin skin and a large filling, the dough must be reconciled, and the proportion of cornmeal is not easy to be too much, one-third of the flour can be. When mixing the dough, add some salt and oil to the dough to make the dough more tender and malleable. In addition, the dough of the pie must be soft.

2. Zucchini is easy to get out of the water, so be sure to brake the water in advance. In addition, all the ingredients in the filling are relatively easy to cook, just make sure that the crust is cooked thoroughly.

3. When baking cakes, you must use medium-low heat throughout the whole process, and the bottom of the pot can be brushed with some oil, so that the pies will be more fragrant.