Pork, pickled cabbage and vermicelli pie
I was very successful the first time I did it. Am I too talented?
Recipe Recommendations
- pork stuffing appropriate amount
- fans appropriate amount
- sauerkraut half a
- onion appropriate amount
- Jiang appropriate amount
- eggs the 2
- flour appropriate amount
- salad oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
- shisanxiang appropriate amount
- sour and salty
- fried
- half an hour
- simple
Steps for Pork, pickled cabbage and vermicelli pie
1
Use warm water to make dough, place it in a bowl and cover it for a while. Prepare the filling at this time.
2
2. Cut the pickled cabbage into shredded strips and chop it. In fact, the requirements don't need to be too high, and what I cut is not very shredded. Stir fry the vermicelli and chop it into pieces. Cut the onion and ginger into minced powder. Pour everything into a small basin filled with meat filling. Then add 2 eggs, soy sauce, salt, thirteen spices, monosodium glutamate, and salad oil, and stir evenly in one direction with chopsticks.
3
3. At this time, the dough is also awake, knead the dough, and divide it into equal sized doses.
4
4. The next step is to roll the skin. Hold the rolled skin in your hand.
5
5. Put in the stuffing, I put in more. Then it's like making steamed buns. Place the wrapped steamed buns with folded side down on the chopping board.
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6. Gently press it flat with your hands, then slowly roll it thin with a rolling pin. Don't use too much force, or it will break.
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7. Heat the oil in a pan, then add the wrapped cakes. Both sides are golden yellow on medium heat, and they will be ripe after the pain starts, just about 10 minutes.
8
8. It's done, it's all done. Take a bite and it smells good