Spinach corset pie
By VicentaLakin
The pasta and the spinach and corn paste are not the same. Would it be a luxury to eat these two “crash” pies in the morning? In Beijing, the fall came to an end with someone's summer vacation and the motivation of cooks to cook rose with the heat. The night before yesterday, he came back from shopping and saw meat and spinach in the freezer room, and had the urge to eat pie in the morning. The meat is left over from the dumplings, which have been made, and the spinach packs which were cut and cut before they were frozen. The two rooms were warmed up, rich powder and corn flour fermented all night, and the preparations for the next breakfast were ready。
Recipe Recommendations
- meat
- spinach 1 kg
- Rich and strong fans 200 grams
- cornmeal 200 grams
- yeast
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- edible oil appropriate amount
- salty and fresh
- melting
- half an hour
- ordinary
Steps for Spinach corset pie
1
Squeeze the spinach when it's unfrozen. Don't push too hard before it's dry2
The thawing meat room thaws3
Add spinach4
Smuggle evenly5
It's fermented in both sides at night6
Scrambled in the morning7
Put your hands on the skin8
Put the casserole on9
Press it with your thumb and close the skin and re-enter it, as appropriate. Feeds10
Keep your face as flat as possible when you're closing11
A little oil from the taco, a little cake, and it's the final size12
Put a slightly higher lid on it13
Three or five minutes each14
The pie's not too small15
The two-faced waffles are thin, right16
Breakfast that day: milk + eggs cooked + peachesSpinach corset pie Make Tips
A little tip: It's a little fermented all night this season, but there's no problem with yeast. It doesn't smell sour。