Cucumber pies do this at home, with a thin crust and a big filling, delicious and nutritious!

There are still two cucumbers left from the cucumbers I bought yesterday, and they look still verdant and green, and they are still very fresh, so I will use them to make pies and eat them today.

Cucumbers have a lot of moisture, so you should put a little salt before adjusting the filling to kill the moisture, which will be easier to operate when wrapping.

I also add carrots and fungus to the filling, which looks beautiful in color and is more nutritious without affecting the taste.

Today's pie is made of semi-hot noodles, which will not be hard even if it is cold; Add a little salt when mixing the dough, which can increase the gluten of the dough, the ductility will be better, and the filling can be more filling, and the thin skin and large filling taste better!

Cucumber pie preparation

First and Noodles:

Put flour in a basin, add a pinch of salt and stir well; Half of the dough is mixed with water about 90°C, half is mixed with cold water, and finally the dough is formed into a soft and hard dough, cover and let the dough rest for 30 minutes.

Ingredients Required:

Cucumber, carrot, fungus, egg, salt, thirteen spices, oyster sauce, sugar, chicken essence, cooked oil, sesame oil

1. Wash the cucumbers, shred them and put them in a basin; Peel and shred the carrots and put them in a pot, add a little salt, grasp them with your hands, and marinate them for a while.

2. Soak the fungus in advance, wash and chop.

Knock the eggs into a bowl, add a pinch of salt and cooking wine, and beat into an egg mixture.

Remove from the pan and add the oil, pour in the beaten egg mixture and stir-fry and crush it.

3. After removing the excess water from the cucumber and carrot, pour in the cooked oil and mix well to lock in the moisture.

Then put the chopped eggs, fungus, and chopped green onions in a large bowl and start to taste:

Oyster sauce, thirteen spices, sugar, chicken essence, sesame oil, stir well.

4. Take out the dough and knead it well, add the agent, roll the skin, wrap the filling, and press it flat.

5. Preheat the electric baking pan and brush the oil, put in the cake blank, and brush the surface with oil to lock in the moisture.                             

Sear until golden brown on both sides, press the edge of the cake with a spatula, do not retract, it is cooked, and remove from the pan.