amaranth egg pie

Recipe Recommendations

• flour appropriate amount
• amaranth appropriate amount
• eggs appropriate amount
• sugar appropriate amount
• yeast appropriate amount
• garlic appropriate amount
• salt appropriate amount
• spiced powder appropriate amount
• sesame oil appropriate amount
• MSG appropriate amount

• salty and fresh
• fried
• several hours
• ordinary

Steps for amaranth egg pie

1

Add a few teaspoons of sugar to the flour, add the yeast that has been hydrated at about 35 degrees, and mix well, then add warm water to make a slightly soft dough. Cover with plastic wrap and ferment.

2

Wash amaranth, set aside eggs and garlic.

3

Cut amaranth into fine powder, beat the eggs.

4

Add minced garlic and appropriate amount of salt to amaranth, grab well and marinate for more than 10 minutes.

5

Add a little more oil to the pan, add the eggs and stir fry well.

6

Squeeze excess water from the marinated amaranth by hand.

7

Put the squeezed amaranth into the pan with residual heat, add appropriate amount of sugar, salt, five-spice powder, sesame oil, and monosodium glutamate, and mix until the seasoning melts. You can also turn on low heat and stir-fry slightly to melt the seasoning well. Remove and let cool.

8

When the dough is fermented to 2-2.5 times the size, exhaust the air and knead it back to its original size.

9

Divide into several doses.

10

Take a dose and round it.

11

Wrap in filling.

12

Close the mouth like a steamed bun, and press it flat slightly. Wake up for about 15 minutes.

13

Put a small amount of oil in a non-stick pan and fry the cake on both sides to slightly scorch it.

14

Close your mouth face down and pour in clear water above the bottom.

15

Cover and reduce heat until the water dries.

16

Turn over and fry until golden brown.

Recipe Categories

• staple food