Ingredients: 300ml medium gluten flour, boiled water 100ml, cold water 50ml, salt, oil, onion, pepper, soy sauce, eggs, 2 spinach, olive oil about 1 spoon.
Thin-skinned spinach and egg pie
Exercise:
A, blanch the medium-gluten flour with boiling water, then slowly add cold water to form soft dough, and let it stand for 2 0 minutes;
B. You can make stuffing when you wake up. Appropriate amount of spinach, pedicled, washed, blanched in hot water, chopped and squeezed out excess water, and the spinach was crushed to about 250ml.
C. 2 eggs, beaten into egg liquid, fried until diced, and chopped onions.
D. Mix chopped spinach B, diced eggs and chopped green onion, and add appropriate amount of salt, sugar, pepper powder, soy sauce, 1 tbsp olive oil, etc. And fully stirred, as shown in Figure 2.
E. the dough is divided into three pieces, as shown in figure 3. Sprinkle some flour on the dough to prevent it from sticking together. Take 1 piece and roll it into a thin sheet of about 3mm, as shown in Figure 4 (it is best to make it thicker in the middle and thinner around).
F, wrap the dough sheet with stuffing D like a steamed stuffed bun, and close it as shown in Figure 5-6. Turn it over and let it stand for 2-3 minutes, as shown in Figure 7.
G put the wrapped pie flat on the chopping board, gently roll it with a rolling pin to make a round pancake, and gently roll it on the reverse side without breaking it. Make other pies as described above, as shown in Figure 8.
H. Grease the pan, add the pie, cover the pan, turn on medium heat, and fry until golden on both sides. (Fry the hem first)