Pickled cabbage pie

Pickled cabbage pie

Introduction:

"I'm going to Guangzhou on business tomorrow, and I'll be back on Sunday. Considering that I haven't been at home with my husband for several weeks, I'll go home early tonight, and I'll melt the only half of the pickled cabbage I've brought from my hometown and make a pie for my husband. Please comfort him first. The husband was very satisfied with it, and felt that it was more than his mother's pickled cabbage stuffing. Hehe, I have the potential to be a good wife and mother! The first time I released the recipe, I still remember half of it. I hope you will support me. "

Production steps:

Step 1: mix noodles. Face must be soft and soft. When mixing noodles, warm water and add a few spoonfuls more oil. And noodles do not need to use hands, always use chopsticks clockwise stirring soft. I forgot to take photos just after I finished, and I took the remaining half. That's the softness.

Step 2: make pig meat stuffing, add some cooking wine, salt, soy sauce, yipinxian, sweet flour sauce and thirteen spices. When pickling, cut the pickles into small pieces. The amount of scallion and ginger depends on personal taste and is finely ground. Hot pot oil, sauerkraut oil absorption, so you can put a little more. Stir fry the onion and ginger in hot oil, then turn down the heat, pour the meat into the stir fry, then pour the sauerkraut, turn off the heat for 20 minutes.

Step 3: there's oil on the surface of the bag, so it's not very sticky to the hands. It's OK to add the filling surface when making the preparation. It can be rolled or pressed by hand, thick in the middle and thin around. I like to eat big stuffing, noodles and soft filling is to increase elasticity, good stuffing. Make it into a bun.

Step 4: do not touch the pie, pour a little oil in the pot, be sure to low heat, otherwise easy to paste and stuffing. Put the steamed stuffed bun in the pot and press it into a cake shape from the middle to the surrounding by hand. Make sure you press a little, not too hard. Sauerkraut pork stuffing is not better than leek stuffing, because it is nearly cooked meat, so it is a bit hard. When pressed, it must be light, otherwise the skin is easy to break.

Step 5: turn it over in a minute or two. Turn it over from the bottom. The upper surface is thin and too soft. If you are not careful, it will break. Both sides of the pot can be baked golden. I usually burn it twice on one side

Step 6: finished product out of the pot!

Materials required:

Flour: about one jin

Sauerkraut: About 400g

Pork stuffing: About 200g

Scallion: right amount

Ginger: right amount

Thirteen spices: appropriate amount

Salt: right amount

Soy sauce: moderate

Sweet sauce: a little

Cooking wine: a little

Yipinxian soy sauce: right amount

Oil: right amount

Note: 1, before the home to eat sauerkraut are raw meat, but my mother-in-law like cooked meat, I found that cooked meat sauerkraut more fragrant. And cooked meat pies are easy to cook. 2. If you have an electric cake pan at home, you can make it faster, but I still like the crispy skin.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: sour and salty