A home-cooked recipe for chrysanthemum shiitake mushroom pie

Eat it today with chrysanthemum shiitake mushroom pancakes.

Artemisia chrysanthemum has its own aroma, paired with shiitake mushrooms, and served with minced garlic, the flavor is even stronger!

Preparation of chrysanthemum mushroom breakfast cake

Ingredients Required:

Chrysanthemum, shiitake mushrooms, shrimp skin, chopped green onion, minced garlic, salt, cooking wine, sugar, light soy sauce, oyster sauce, thirteen spices, sesame oil

First and Noodles:

Put 300 grams of flour and 2 grams of salt in a basin, mix with warm water and form a dough with moderate hardness and softness, cover and let the dough rise for 30 minutes.

1. Wash the chrysanthemum, control the moisture, chop it, and put it in a basin.

Add a pinch of salt and mix well, marinate and remove any excess water.

2. Put the water-stripped chrysanthemum into a basin, pour in an appropriate amount of sesame oil and mix well.

Wash the mushrooms, chop them and put them in a bowl.

3. Remove from the pot and add oil, add chopped green onion and minced garlic and stir-fry until fragrant; Add shrimp skin and stir-fry, add a little sugar, cooking wine and light soy sauce and stir-fry, then turn off the heat; Pour into a basin.

4. Add a little oyster sauce and thirteen spices and mix evenly, so that the filling is ready.

5. Take out the dough and knead it on the cutting board.

Lower the agent, roll the skin, wrap the filling, seal the mouth, and press it flat.

6. Preheat the electric baking pan and brush the oil, put in the finished cake blank, and brush the oil on the surface.

On medium heat, cook for two minutes on one side, then turn over until golden brown on both sides, and remove from the pan.