Cabbage and pork pie
Introduction:
"It's best to eat Chinese cabbage in winter. Chinese cabbage is versatile. It can be made into different kinds of dishes. It's also good for stuffing. It's nutritious and not too greasy. Just after the new year, it's just time for the stomach to recuperate."
Production steps:
Step 1: add some warm water to the flour and make a dough. Wake up for a while
Step 2: wash and chop the cabbage, sprinkle salt and marinate for a while, squeeze out water to make stuffing
Step 3: only use a little meat, add a variety of seasonings and mix well, add a few times of water in the middle, let the meat fully absorb water, so that the pie tastes moist
Step 4: put the meat stuffing into the cabbage stuffing
Step 5: add all kinds of seasoning
Step 6: wake up and make the dough into a potion
Step 7: roll the skin, put the right amount of stuffing in the middle and start wrapping
Step 8: wrap it up
Step 9: wrap it all
Step 10: oil the electric cake pan, place the pie in turn, cover and cook
Step 11: let's eat
Materials required:
Cabbage: half a tree
Flour: 300g
Pork stuffing: 80g
Oil: right amount
Oyster sauce: right amount
Sesame oil: appropriate amount
Chicken powder: right amount
Ginger: right amount
Salt: right amount
Soy sauce: moderate
Five spice powder: appropriate amount
Scallion: right amount
Cooking wine: moderate
Note: the pie that can't be eaten is wrapped with plastic wrap and frozen in the box. It's convenient to take it as you like.
Production difficulty: simple
Technology: decocting
Production time: 10 minutes
Taste: Original
Cabbage and pork pie
Buckwheat knife cut steamed bread - Jian Kang Cu Liang Qiao Mai Dao Qie Man Tou
Sweet and sour pork with pineapple - Bo Luo Gu Lao Rou
Stir-Fried Rice with Meat and Vegetables - Shi Jin Chao Fan
Bread machine version of red bean bread - Mian Bao Ji Ban Hong Dou Mian Bao
Dongjiang Hakka stir fry - Yue Cai Dong Jiang Ke Jia Xiao Chao