Summer squash is best for stuffing, and a few simple zucchini omelettes for breakfast, with egg yolk soup or millet porridge are good.
Flour with cold water and a slightly soft dough, the first time and dough into the line, cover the lid for 10 minutes, then rub the dough, then wake up for 10 minutes, this time it is easy to smooth the dough (any dough can be This step is not easy to do with the face)
Wake up the time to make the stuffing, zucchini wash and go to rub, use the grater to rub the silk, all rubbed, sprinkle 2 tablespoons of salt, simmer, marinate for a while, lick again, clean the water, like to break Some can be smashed again, don’t want to eat silk stuffing.
When pickling zucchini, stir up the 2 eggs and fry the fried eggs for stuffing. The practice is: hot pot cold oil, put the eggs and use the chopsticks to keep stirring, slightly solidify and turn off the fire, so that the fried eggs are not old, and the fried egg size is just right for filling.
Stuffed zucchini, egg, salt, allspice, diced green onion, ginger, vegetable oil, sesame oil, mix well (note that when pickled zucchini, zucchini has a certain amount of salt even if it is pure water, so when filling the stuffing The amount of salt should be moderately controlled)
Under the agent, each noodle is almost the same size as the egg. It can be smashed into a dough of about 15 cm like a dumpling skin. Put the stuffing on it. The filling must be more. It feels like it can be wrapped. Wrap it into a bun, gently flatten it with the mouth down, and then gently roll it into a cake about 20 cm with a rolling pin.
Cast iron pots, pans or electric baking pans can be used. Use a small fire in the gas. Put a proper amount of oil in the pan. Put the cake into the pan and bake it to the golden side. After the pan, cut the cake into four portions.