Zucchini and egg bun filling How to make

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  1.Finished product picture

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  2. Soak the fungus in warm water in advance and prepare other materials.

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  3.Grate the zucchini.If it is tender, there is no need to peel it.If it is old, there is no need to peel it.If it's a little bit, peel and remove the flesh.Add a spoonful of salt and mix well to kill the water.

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  4. Wash the fungus with water several times, squeeze out the water and chop it into pieces.You don’t need to chop the buns too finely.

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  5. Flatten and chop the garlic.

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  6.It took about ten minutes to get out of the water.

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  7. Pinch out the water, and then cut it a few times with a knife.If it’s dumpling filling, chop it up a little more.

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  8.Crack the eggs into a bowl, add a little salt, and stir to disperse.

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  9.Turn on the heat, put oil in the wok, pour the eggs into the hot oil, and stir with chopsticks.The eggs are just broken.Dish out and set aside.

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  10.Pour a little oil again, add minced garlic, and stir-fry until fragrant.

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  11. Pour in the zucchini and turn it over a few times.

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  12.Pour in the fungus.

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  13.Pour in the eggs.

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  14.Add salt, five-spice powder, and chicken essence.You can taste the amount of salt in the dish.Determine how much to add depending on how salty it is, because the zucchini was salted just now.There are as few other condiments as possible.The most important thing about this dish is freshness.

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  15.Okay, feel free to make buns and dumplings, they are all delicious, the baby is holding the vegetable bowl Already started eating.

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  16. High-definition large picture.