Chive and egg filling vegetable box

1. Choose good chives, wash them, control the moisture, chop them into small pieces, and set aside for later use.

2. Crack the eggs into a bowl, add a small amount of salt and beat. Heat the pot and add an appropriate amount of oil. Pour in the egg mixture and crush it with a shovel. Remove from the pot and put it in a bowl for later use.

3. Mix warm water with a slightly soft dough and wake up for 15 minutes.

4. Knead into a smooth dough.

5. Roll into long strips, divide into even pieces, and roll into a round cake shape.

6. Mix chopped chives with oil first (to prevent chives from spilling water), then add crushed eggs, add an appropriate amount of salt, a little soy sauce, and chicken essence and stir evenly.

7. Add chives.

8. Fold the dough and seal it in half, pinch it well, as shown in the picture.

9. Pour a small amount of oil into the pot, put it in the vegetable box, and slowly cook over low heat.

10. After the bottom is formed, flip it over, cover it with a lid, and (flip it over appropriately halfway) bake until both sides are golden brown.

11. Remove from the pot, put on a plate and eat immediately.

12. Cut it in half for easy consumption.

13. The skin is thin and soft, and the filling is fragrant.