Mustard Egg and Tofu Pie

Mix 200g flour, 1g salt, and 150g warm water with chopsticks, cover with plastic wrap and leave to rise for more than half an hour.

Wash mustard greens, eggs, tofu and dried shrimps and set aside.

Blanch mustard greens in boiling water until soft, remove and cool.

Squeeze out the water and chop finely.

Press the tofu into puree.

Crack the eggs in a bowl, add salt, cooking wine, and a little water to make egg liquid.

Heat the oil in the pot, pour in the egg liquid, and quickly spread it with chopsticks.

Place mustard greens, tofu, and eggs in a large bowl, add salt, oyster sauce, and minced garlic.

Mix well.

Sprinkle some hand flour on the cutting board and divide the risen dough into small portions evenly.

Roll out into a round piece that is thick in the middle and thin around the edges.

Put the filling.

Close the mouth and place it with the mouth facing down.

Flatten with your hands.

Heat the pan with oil and fry the patties.

Fry both sides until browned, turning several times until cooked through.

The crust is soft and the filling is fragrant, and the plain pie is also delicious.

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