Fresh cabbage pans
By VicentaLakin
Recipe Recommendations
- flour 500 grams
- pork leg 200 grams
- cabbage 100 grams
- eggs one
- onion a little
- Jiang appropriate amount
- cooking wine a little
- salt appropriate amount
- soy sauce 2 tablespoons
- pepper a little
- chicken essence a little
- salad oil 2 tablespoons
- sesame oil a little
- white sugar 1 teaspoon
- salty and fresh
- fried
- an hour
- ordinary
Steps for Fresh cabbage pans
1
A little salt in the flour
2
You pour warm water slowly into the flour, and you turn flour into snowflakes with chopsticks
3
And then he rubbed his hands over and over and over and over and over and over and over and over and over and over and over and over and over and over and over again
4
I'm gonna put the covered face on it for about 20 minutes
5
Wash the pork into a meat pie, put onions, ginger tatters in an egg, then put wine, salt, raw smoke, pepper powder, sugar, chicken, oil, spices, and then evenly mix it in one direction
6
Scrambling of cabbage to shreds
7
I'm going to put the crumbs of cabbage in the edible oil, so we don't make good soup when it's packed, and then we can add a little salt
8
Finally, we mix the mixed cabbage and the meat
9
Take out a nice wake-up face in a fine, even bar
10
It's a flat-sized pasta
11
With a cane, the noodles are condensed into thin skins in the middle
12
Pack a proper amount of cabbage
13
Squeeze the middle part of the skin. Don't press the side
14
Take a little flour and vinegar into flour water (the flour can put the pot on the base of the frying process, the vinegar can make the skin softer and more fragrance, the proportion I put in, is almost the same: water: vinegar = 1:10:0.5)
15
It's hot in the pan
16
Put the packaged pan in the pot, fry it for 1 2 minutes, cook flour, cover it with a little fire for 3 or 4 minutes, until the water is dried upFresh cabbage pans Make Tips
1. First, mix the cabbage with oil to prevent it from releasing liquid during the wrapping process.
2. When pan-frying potstickers, you can add either clear water or a flour-water mixture. Adding the flour-water mixture makes the bottom of the finished potstickers crispier; if you find it difficult to master or too troublesome, use clear water instead.
3. When pan-frying, cook over low heat for 1-2 minutes first to let the bottom of the wrappers set slightly before adding water; otherwise, the bottoms will break.