Spinach egg vegetarian pie

This pie is made separately for my children who don't eat meat. The guy who doesn't eat meat makes me have to make double ingredients every time I make pie and buns. Sometimes I hate that my teeth are itchy and I really want to use an eggplant stick to drive him out of the house.

Recipe Recommendations

fermented dough appropriate amount
leek appropriate amount
spinach appropriate amount
eggs appropriate amount
white sesame appropriate amount
peanut oil appropriate amount
sesame oil appropriate amount
salt appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount

light
fried
half an hour
ordinary

Steps for Spinach egg vegetarian pie

Add yeast to the flour and warm water to make a smooth dough, and wake until twice in size.

Cut leeks into small pieces.

Cut the blanched spinach into pieces.

Stir the eggs in the pan.

Stir the spinach and leeks with oil in advance, add the stir-fried eggs and cool.

Add sesame oil, salt, a little soy sauce, and cooking wine and mix well.

Knead the awakened noodles into long strips, roll them into skins, and make them into buns.

Brush a little oil in the baking pan, close the pie face down, gently press it flat, then brush with a little oil, sprinkle with white sesame seeds, and bake until done.