[No Yeast] If you have flour, eggs and vegetables, everyone can make this! Incredibly delicious

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[No Yeast] If you have flour, eggs and vegetables, everyone can make this! Incredibly delicious

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Easy and delicious breakfast with this fried and stuffed bread. Ready in a short time with egg and chives filling will keep your belly full until lunchtime.

Watch more delicious videos from 大琼 Qiong Cooking on her YouTube channel.

Recipe

PRE TIME: 40 min

COOKING TIME: 10 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

Dough
1 1/2 cup All-purpose flour/wheat flour
1/2 tsp. Salt
1/4 cup Hot water
2.2 oz. Cold water
Filling
3 Large Eggs
1/4 tsp. Salt
2 tbsp. Cooking oil
10.5 oz. Chives
1/2 tsp. Salt
3 tsp. Oyster sauce

Directions:

Mix all-purpose flour/wheat flour, salt, hot water, and cold water. Then knead into a dough. Just knead it into a dough, don't knead it smooth.

Cover the dough and let it rest for about 15 minutes, using this time to prepare the filling.

Beat the eggs.

Add 1 tablespoon of cooking oil to the pan. When the oil is hot, pour in the egg mixture. Stir it with chopsticks until it ends up as grains of the egg. Let the eggs cool after frying.

Take the chives and chop them. They can be replaced by other vegetables, such as cabbage, radish, napa, etc. Cut up and place in a larger container.

Add cooking oil to the chives and stir well so that the vegetables are not easily watered after a layer of oil is applied. Pour the fried eggs in and stir well.

After 15 minutes, take out the dough. Sprinkle some flour on the mat to prevent sticking. Roll the dough into a long strip. Divide into 6 parts. Round each portion. Let the dough rest for about 10 minutes after it's all done.

At this time add salt to the filling, and oyster sauce, and mix well.

After 10 minutes, take out a dough ball. Sprinkle some flour to prevent sticking, then roll out into a large oval dough sheet. Put the filling on half of the sheet and flatten it out. Fold in half and press the edges. Then pinch the edges out of the lace, or press the pattern with a fork if you can't pinch. Just make sure the filling doesn't leak after cooking.