Northeasters love pasta very much, and if they don't eat it for two days, they will be greedy, especially the golden fried buns, which are super delicious without meat and can be eaten every time. Many people always go out to eat some stuffed noodles, but our family seldom eats them. The first reason is that the stuffing sold outside is not cost-effective and not big enough, and the second reason is not delicious. What I'm sharing with you today is spinach and egg fried buns, which are a little different from ordinary fried buns. Many people always like to eat fried dumplings with meat. Actually, vegetarian stuffing is delicious. For example, fried dumplings made of spinach and eggs are not only delicious, physically and mentally healthy, but also very nutritious. As we all know, spinach is an extremely healthy green vegetable.

Spinach is rich in plant crude fiber, which can promote gastrointestinal peristalsis and discharge garbage from the body. Spinach is rich in iron, especially suitable for growing children. Spinach is also a good dish to lose weight, with low fat content. Eating more is not afraid of getting fat. Spinach and raw eggs are a natural pair, and the nutrients are easily absorbed and digested. Made into fried dumplings, fresh and juicy, fragrant and delicious, crisp outside and tender inside. Whether it is breakfast or dinner, it is delicious. Ordinary decocting bag, the edge is inward, and the edge of my decocting bag is inward. When I put the pot, I flatten the decocting bag, so it tastes flat, especially suitable for children's small mouths! Guys, have you learned? Give it a try!

Food needed for fried spinach and eggs: ordinary flour 300g, warm water 170g, yeast 3g; 1 Brewed broccoli, 4 raw eggs, appropriate onion segments, appropriate vegetable oil, appropriate salt, 2 tablespoons soy sauce, 1 tablespoon oil consumption, and a small amount of white pepper; Practice: 1. First, make the batter. Dig a small hole in the middle of wheat flour, add yeast into the pit, slowly pour warm water into the yeast, stir it into a flocculent shape while holding chopsticks, knead it into a ball by hand, cover it with a fresh-keeping bag, and make it twice as big as the original batter. Remove the batter, knead it evenly, and divide it into small dough. 2. Spread the dough into dumpling wrappers, with the middle slightly thicker and the edges slightly thinner. Put the spinach and egg stuffing in the middle of the dumpling wrappers (Broccoli and egg stuffing making method: wash the broccoli, put it in boiling water in the pot, and blanch the broccoli for about 2 minutes.

Pick up broccoli and put it in cold water, wring out the water, cut it into pieces, then break up the eggs, fry them in a pan, and shovel them into pieces while frying. Put the eggs and broccoli together, add a proper amount of boiled oil, add onion, salt, 2 tablespoons soy sauce, 1 tablespoon oil consumption and a small amount of white pepper, and mix well to make stuffing); 3. Wrap it like a steamed bun and tighten the edges. If the extra part can be pulled off after kneading, it will be very thin, not particularly thick, and it will taste better; 4. Add an appropriate amount of vegetable oil to the pot, burn it in oil, put in steamed bread embryo, close the edge downwards, flatten it slightly, and fry it on medium and small fire until the bottom edge is golden yellow, as shown in the figure; 5. Add an appropriate amount of water, the water content is about half of the relative height of the steamed stuffed bun, cover it, stew it on low heat until it is brown, and the dumpling skin will be cooked. Actually, the stuffing is cooked, but the skin is cooked.