Cabbage pie

Cabbage pie

Introduction:

"The enjoyment of winter is nothing more than holding a hot pie and eating it full of oil. Today's pie shops are all over the street, but I don't like the pie there. It's greasy, too soft and not very fragrant. "

Production steps:

Step 1: add yeast into warm water and let it stand for 5 minutes. Pour in flour and make a soft dough. Knead the dough repeatedly until the dough is fine and smooth. Cover it and ferment it in a warm place until it is twice as large. In winter, the dough can be made one day earlier.

Step 2: Chop pork into meat stuffing (not too thin), add scallion, it is best to continue to chop leaves, not too thin;

Step 3: add cabbage to the meat stuffing, also not too fine.

Step 4: put the stuffing into a bowl, add all the seasonings and mix well.

Step 5: divide the dough into similar size ingredients and roll them into skin. Take a flat, put the meat on it, spread well.

Step 6: wrap the pie skin into a bun shape, and pinch the closing place tightly to make the pie blank.

Step 7: flatten the pie by hand. Make the rest of the pie in turn.

Step 8: add electricity to both sides of the electric cake pan, apply a small amount of oil after heating, and do not add it. Put the pie in and cover it.

Step 9: turn the cake properly several times. The upper and lower sides of the electric cake pan are not heated the same. The cake is thick and thin. Turn the cake down properly to make it heated evenly.

Materials required:

Flour: 250g

Pork hind leg meat: 150g

Cabbage: 100g

Scallion leaves: moderate

Ginger: right amount

Cooking wine: moderate

Soy sauce: moderate

Oyster sauce: right amount

Salt: right amount

Note: cabbage can be replaced with other favorite vegetables, should pay attention not to chop too thin. The noodles must be soft.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: Original