Chinese Cabbage and Shrimp Skin Zygote
1.
Put flour and water into a basin, knead it into a soft dough, cover it with a damp cloth or plastic wrap, and use it for more than 40 minutes
2.
Put more oil in the pan. When 50% is hot, add chopped green onion and ginger, stir fry on low heat to create a fragrance
3.
Pour the shrimp skins and continue to stir-fry on low heat
4.
Stir-fry the prawn skins until golden brown and fragrant, turn off the heat and let cool for use
5.
Wash the cabbage and control dry water
6.
Chopped
7.
Put 3 grams of salt in the basin, mix well, take an appropriate amount, and grab the excess vegetable juice with your hands
8.
Pour the cold fried shrimp skins on top of the dried cabbage filling
9.
Stir well, taste the saltiness and decide whether to add more salt
10.
Take out the good dough and place it on the table
11.
Roll into round strips and cut into appropriate size
12.
Roll out into an oval dough piece with slightly thinner edges
13.
Spread the cabbage and shrimp skin filling evenly on half of the noodles, leaving blanks on the edges to pinch the edges
14.
Fold the other half of the dough and pinch the edges tightly
15.
Pinching the lace will make the zygote more beautiful, if you can’t pinch the lace, this step can be omitted
16.
Heat the pan without putting any oil, put the zygote directly in the pan, and apply a thin layer of oil on the upward side with an oil brush
17.
After the bottom is shaped, turn it over and apply a thin layer of oil on the shaped side
18.
It can be capped and branded for a few minutes, and it can be turned over several times in the middle. The two sides are golden yellow, and the zygote is bulging, indicating that it is mature.
19.
Sheng in and out of the plate, open to eat!
Tips:
After buying the shrimp skins, pass the water twice, put them in a sieve and dry them, put them in a jar and keep them sealed, and take them as you eat, clean and hygienic;
After the shrimp skin is washed, the saltiness of itself is not much, and the salt content of the cabbage is also lost a lot after the pickling and juice, so you must taste the saltiness when mixing the stuffing before deciding whether to add salt;
The noodles must be soft;
Put the zygote directly into the pot without oil, turn it over and brush the oil after a little setting. The purpose of this is to reduce the intake of oil. This step can be adjusted according to personal preference.
