Don't steam steamed buns with flour, teach you a new way to eat, all of them are as thin as paper, fresh and crispy, really satisfying your cravings

 Today I will share a more delicious breakfast, don't steam steamed buns with flour, teach you a new way to eat, all of them are as thin as paper, fresh and crispy, and really satisfying your cravings.

1. Prepare a larger basin, then pour in an appropriate amount of flour, and add the amount of flour needed by the family. When mixing noodles, use warm water, which is softer and easier to digest, especially if there are elderly people and children at home. The water should be stirred while pouring, stirring into a flocculent shape, that is, stirring until there is no dry flour in it

2. After the flour is stirred, start to knead the dough by hand, if it is more laborious when kneading, you can simply knead it, and then cover the lid and wake up for a while. Wake up for 10 minutes, and continue kneading the dough after waking up, at this time it will be easy to knead smooth and save time. The dough should be kneaded to three lights, face light, basin light, and hand light, so that the kneaded dough is the best

3. After the dough is kneaded, you don't need to wake up, move it directly to the panel, and then knead it for him, knead it into long strips, and don't rub it too thickly

4. Prepare a clean plate, brush the surface of the plate with more cooking oil, and then neatly put the sorted small noodles into the plate one by one, and brush the surface of the small noodles with cooking oil, and brush more cooking oil, so that the ductility of the noodles is better, and the cakes made are softer and more delicious. Cover the surface of the plate with plastic wrap and set aside to let it rise for more than 60 minutes, or you can put it in the refrigerator

5. Let's prepare some fillings while the noodles are awake, I use zucchini and carrots here, and the zucchini and carrots should be washed, and then rubbed into a thin shreds with a silk grater. When everything is done, add an appropriate amount of salt, stir well with chopsticks, and set aside to marinate the moisture inside

6. Prepare a small bowl, beat in three fresh eggs, add a little salt, which can increase the bottom taste of the eggs, fully stir the egg liquid, heat the oil, pour in the egg liquid when it is warm, slide the egg liquid with chopsticks, and when it is slightly set, quickly fry it into broken eggs, and put the scrambled egg pieces into a bowl for later use

7. The zucchini has been pickled out of the water, with the help of gauze to squeeze out the water in the zucchini carrot shreds, after it is completely done, put the carrot zucchini shreds into the basin, put the scrambled eggs in, put in a handful of shrimp skin, add salt chicken essence, oyster sauce, pepper to taste, stir well, the filling is ready, put aside for later use

8. Take out the dough agent, brush the edible oil on the panel, brush some more edible oil, and then take out the small agent, because the ductility of the flour agent is better, so try to roll it out a little thinner, roll the small agent into a square thin dough sheet, and then divide it into equal quarters

9. Take out the adjusted filling, scoop out the filling with a spoon and put it on the dough sheet, and then wrap it from one side, each of which is the same operation. Everything is made into long strips of pie

10. Preheat the electric baking pan and brush the oil, put the pie in turn when it is warm, brush the surface of the pie with cooking oil, lock the water to prevent dry cracking, cover the lid and burn for 2 minutes, turn over and continue to burn after baking. Roast until both sides are golden and crispy, and the delicious pie is good, with a thin skin and a large filling, and a brown and crispy skin, which children especially love to eat.