cabbage pie
The enjoyment in winter is nothing more than holding a hot and boiling pie and chewing it until your mouth is full of oil. Nowadays, there are pie shops all over the street, but I don't like the pies there. They are greasy, too soft, and not very fragrant.
Recipe Recommendations
- flour 250g
- pig hind legs 150g
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
Steps for cabbage pie
1
Add the yeast to warm water, let stand for 5 minutes, pour in the flour, mix into a soft dough, knead repeatedly until the dough is fine and smooth, cover and place in a warm place to ferment until twice the size; in winter, the dough can be spread one day earlier.
2
Chop the pork into meat filling (not too finely), add the green onions, preferably leaves, and continue to chop, not too finely;
3
Add cabbage to the meat filling, but it should not be too thin.
4
Put the filling into a bowl, add all the seasonings and mix well.
5
Divide the dough into equally sized doses and roll them into skins. Take a sheet and lay it flat, place the meat filling on it, and spread it evenly.
6
Wrap the pie into a steamed bun shape, squeeze the mouth tightly to make a pie blank.
7
Press the pie blank flat with your hands. Make the rest of the pie in turn.
8
Apply electricity on both sides of the electric cake pan, apply a small amount of oil after heating, or leave it unapplied. Put the pie in and cover it.
9
Turn it a few times properly. The upper and lower sides of the electric cake pan are heated differently, and the cake is also thick. Turn it down and move it to the lower position appropriately to make the heat even.cabbage pie Make Tips
Cabbage can be replaced with other vegetables you like, but make sure not to chop them too finely. The noodles must be soft.