How to make shepherd’s purse and egg pancakes

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  1. Add salt and yeast to flour, mix well, add water, knead into a ball, and let it stand until fermented.Twice as big.

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  2.Pick out the weeds and wash the shepherd's purse.Crack the eggs into a bowl, add a small spoonful of salt, and set aside.Rinse the shrimp skin and soak it for a while.

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  3. Add water to the pot and bring to a boil, then reduce to low heat, add shepherd's purse and blanch for 3 seconds Zhong Laoqi

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  4.After cooling, squeeze out excess water and chop and set aside

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  5. Heat oil in a pan, pour in the beaten egg liquid and stir-fry until cooked.Drain the water from the shrimp skin and stir-fry over low heat.Mix with ground vegetables.Add sesame oil, five-spice powder and salt.You can also add your own favorite seasonings.

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  6. Divide the fermented dough into portions of about 50 grams.Roll out the bag and put in shepherd's purse filling

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  7.Pinch and tighten.Press the edge downwards into a cake shape.Put oil in the pan and put in the dough.Cover the lid and cook over low heat for 3 minutes.

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  8. After one side is golden, turn it over and sear the other side.Just golden on both sides.Low fire throughout.