Cabbage Pie
1.
The cabbage is cleaned, cut into small pieces, and then rubbed repeatedly with both hands to rub out the water in the cabbage. Only by doing this can you eat the umami flavor of the cabbage without the bitterness and astringency, and the well-made filling will not be watery. Yes, it's not good to pack,
2.
Grasp the excess water of the cabbage by hand, don't use too much force, then mince the green onion and ginger, put it in, and mix well.
3.
Put the vermicelli in the pot and cook for a while, the purpose is to cook the vermicelli to soften the taste, be careful not to cook it too big, otherwise the vermicelli will not be formed and the taste will not be delicious.
4.
After the vermicelli is cooked, cut into small pieces,
5.
Chop the tofu bubble with a knife,
6.
The shrimp skins are first fished in clean water to remove the impurities in the shrimp skins and cleaned, and then put them in the cabbage. The shrimp skins not only enhance the freshness and flavor, but also replenish calcium.
7.
Then put the vermicelli and tofu bubble into the cabbage filling, add appropriate amount of salt, chicken essence, coriander and cooking oil and mix well, the filling is made up. Isn’t it very simple?
8.
Add a proper amount of boiling water to the flour and stir with chopsticks while pouring it. About 2/3 of the flour is enough to form a block, set it aside and let it cool slowly.
9.
Then slowly add in cold water and mix the flour into a dough with your hands. It does not need to be too smooth. Cover with a damp cloth or place it in a basin and cover with a lid. Let the dough wake up for a while, it will be smooth.
10.
Divide the proofed dough into a suitable surface agent and roll it round with a rolling pin.
11.
Put the right amount of stuffing in the middle,
12.
Pinch the pleats in circles with your hands,
13.
Finally, close the mouth and gently press flat with your hands, and the pie will be wrapped.
14.
Put the right amount of cooking oil in the pan. After the oil is hot, put the pie in, and fry over a medium-to-low fire. The high fire will fry easily. Don’t shake it in a hurry, let it shape slowly, and then turn it over.
15.
When both sides are fried until golden, you can taste it out of the pan.
Tips:
1. The water content of cabbage is relatively large, so it is necessary to squeeze out the excess water in the cabbage. There is no need to put salt, just rub it repeatedly with both hands, and then grab the water squeezed out from the cabbage with your hands, and the strength is not easy at this time. Otherwise, the cabbage is too dry and lacks umami.
2. The vermicelli must be cooked and softened before use, so that it is delicious, but it takes a long time to soak, and the effect may not be good, but when you cook it, you should pay more attention to it. ,Unappetizing.
3. The crust of the pie needs to be blanched with boiling water, so that it is soft, but not hard. When it is hot, it does not need to be fully blanched. Only 2/3 of the flour is enough. If you blanch it too much, it will be too soft and sticky. And not chewy.
4. When frying, the fire should be medium to small, not high fire, otherwise it will be mushy. Turn over frequently to observe the coloring situation.
