Spinach and Vermicelli Pie

Ingredients? Spinach 500g Vermicelli (soaked) 200g Vegetable oil 30g Eggs 6 Oyster sauce 20g Salt 5g Five spice powder 1g For dough Water 320g Salt 3g Plain flour (gluten free) 400g Oil for pancakes Cooking oil 20g

How to make Spinach Vermicelli Pancake ?

Put salt inside the flour, pour in all the water, use chopsticks to mix well on the line, do not take the hand to knead, especially sticky. Take chopsticks to stir and watch no dry powder, then pour on the oil, cover with plastic wrap, wake up for 30 minutes, wake up the face, the filling to do a little.

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Put the oil in the pan, sprinkle the egg, put it into the pan and scramble it, then put it out and set aside.

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Blanch all the spinach, remove it from the pan and run it under cool water, then clutch it dry and set aside.

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Blanched spinach, chopped egg, chopped vermicelli, salt, five-spice powder, oyster sauce, oil, mix well and set aside. The filling is cooked, so you can taste it to try the saltiness.

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Apply a layer of oil on the top of the board, take a ball of flour, spread it into a piece with your hands, put the filling on it, and wrap the filling with the flour. There is no requirement for the shape and you don't need to know how to pinch the pleats, it's very simple.

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Open medium-low heat, pour oil in the pan, just made the biscuit billet, put into the pan, and cook both sides of the golden brown. It is best to make the cake while cooking, otherwise, the cake blank will be spread on the board can not be picked up. Repeatedly cook both sides golden brown, then you can take out of the pan.

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