Spinach and Egg Vermicelli Stuffed Zygo

Overview

The whole family likes to eat the crispy and fragrant laozizi, and they like to eat any ingredients as fillings. Although this spinach and egg vermicelli filling is ordinary, it is rich in nutrients, the filling is fragrant, and the skin is crispy and fragrant. It is very good. Eating more spinach can strengthen the brain, replenish blood and iron, help digestion, cleanse the intestines and detoxify, enhance disease resistance, and resist aging.

Tags

• staple food
• home cooking
• cake
• egg
• msg
• onions
• sesame oil
• spinach
• wheat flour
• fans
• ginger
• salt

Ingredients

Steps

1. 1 Add water to wheat flour and make a dough and let it rest for 15 minutes.

   

2. 2 Soak the vermicelli in cold water.

   

3. 3 Wash the spinach, blanch it in a pot, take it out, let it cool and drain.

   

4. 4 Scramble the eggs and break them into pieces.

   

5. 5 Chop the blanched spinach, squeeze out the water, and mix well with the eggs.

   

6. 6 Then add chopped vermicelli, sesame oil, salt, MSG, green onion and ginger and mix well to make zygote filling.

   

7. 7 Make the dough into evenly sized dough, roll it into a long round shape and form a dough ball.

   

8. 8 Place stuffing on one side of the zygote skin.

   

9. 9 Fold the other side over, pinch the skin on both sides tightly, and wrap the zygote.

   

10. 10 Heat the electric baking pan, put the eggs into the pan, cover with the pan lid and bake.

    

11. 11 Fry until both sides are golden brown and the seeds are cooked and ready to serve.