Shepherd's purse pie

Overview

Comb the girl's hair and chat. Mom: Girl, this set of books is very nice. Niuer: I can’t listen. Mom: Isn’t it great to listen to "Da Lin and Xiao Lin"? Niu'er: It can be interesting, but it has to be particularly interesting. Then "Twenty Thousand Leagues Under the Sea" won't appeal to you, right? Mom: It doesn’t matter. You will like it when you are older, so just read whichever one you like. Mom has been reading to Niuer, and recently she read simple versions of some classics. Some of them liked listening to them, and some didn't like to eat them. This has something to do with hobbies and understanding ability. If you don’t like eating it, just put it away for now. Don’t force it. Dough ingredients: 400 grams of flour, 220 grams of corn oil, 10 grams of salt, 2 grams of yeast, 4 grams of yeast. Filling ingredients: dried shrimps, eggs, shepherd’s purse vermicelli, seasoning: salt, soy sauce, shallots, cooking oil. Method: Tips:

Tags

• staple food
• home cooking
• children
• old man
• cake
• fast food
• lunch
• remove dampness
• corn oil
• dried shrimp
• flour
• light soy sauce
• shepherd's purse
• vermicelli
• yeast
• cooking oil
• green onions
• salt
• water

Ingredients

Steps

1. 1 Put the dough ingredients into the bread machine and let the dough rise. If you knead the dough by hand, be sure to knead the dough until it is even inside and smooth on the outside, and leave it in a warm place to ferment.

   

2. 2 Filling ingredients. Blanch the shepherd's purse in advance and soak the vermicelli and dried shrimp.

   

3. 3 Chop the shepherd's purse vermicelli into small pieces. You don't need to cut the dried shrimps, and place them in a basin.

   

4. 4 Pour oil into the wok, fry the shallots until slightly mushy, remove the shallots, and beat the eggs.

   

5. 5 When frying eggs, break them up directly in the pot. After frying, mix with other filling ingredients, add light soy sauce and salt.

   

6. 6 After the dough has risen, take out the air, knead evenly, divide and roll into round balls. What is the best level for dough to rise? It is usually said that the volume is twice as big. In fact, practice shows a problem. The degree of each proofing is not very strict. If there is not enough time, you can shape and wrap the buns after a slight proofing. In other words, we can save the process of making the buns and directly wrap the buns and then ferment them. Once they are satisfied, they can be steamed directly. If you are making stuffing, you can fry it in the pan after it has risen slightly.

   

7. 7 Roll out the rounded dough so that it is thick in the middle and thin at the edges.

   

8. 8 Add the fillings and shape the buns according to your own method.

   

9. 9 Shape buns into patties.

   

10. 10 Brown in a pan over low heat, oil is optional or not, depending on your preference.

    

11. 11 Brown on both sides and remove from the pan. The delicious fillings are here.