Egg tart with scallion and Pleurotus eryngii(cong xiang xing bao gu dan ta )

Egg tart with scallion and Pleurotus eryngii

Introduction:

"I've been learning baking for a year, and now I'm just starting to send out recipes. I've made a lot of delicious food in the past year, and I'll sort it out and upload it later. This salty egg tart is very suitable for the elderly who do not want to eat sweet food. Their parents think it tastes good, and they think it is more delicious than ordinary egg tarts. Mother's Day is coming soon. Make a simple snack to honor your mother who has worked hard all her life. "

Production steps:

Step 1: take the flying cake out of the refrigerator and thaw it at room temperature.

Step 2: add egg, five spice powder, oyster sauce, soy sauce, salt, onion powder and pepper to the minced meat. Stir well and set aside.

Step 3: cover two pieces of the unfrozen cake skin together, roll them with a rolling pin, roll them into a cylinder, and cut them into 8 sections with a knife. Put the two sections together, press them with your hand, put them into the egg tart mold, and knead them into a thin skin in the middle and a thick skin on the side.

Step 4: spoon the egg liquid of Pleurotus eryngii minced meat into the skin of egg tart

Step 5: put into the oven preheated at 200 ℃ and bake for 20 minutes.

Step 6: delicious, salted egg tart is out. Extraordinary taste.

Materials required:

Pleurotus eryngii: right amount

Minced meat: moderate

Indian flying cake (scallion oil flavor): 4 pieces

Oyster sauce: right amount

Old style: moderate

Five spice powder: appropriate amount

Salt: right amount

Eggs: 3

Pepper: right amount

Note: the oven temperature should be increased or decreased according to your own oven. Pay attention to the heat and don't scorch.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: onion

Chinese PinYin : Cong Xiang Xing Bao Gu Dan Ta