Corn Cake

Corn Cake

1. Wash the fillings and cut them for later use. Mix the corn, cold potatoes, pork fillings, and eggs evenly.

2. Add salt and starch to the mixed filling, mix well, add the chopped chives, mix well

3. Add salt to the flour, mix well with chopsticks, add an egg to the flour and stir with chopsticks, let the egg and flour mix well

4. Add appropriate amount of water to make a smooth dough, wrap the kneaded dough in plastic wrap, and leave it for 20 minutes

5. Take out the good dough, roll it out repeatedly, sprinkle some precipitation, and roll out the dough as thinly as possible

6. Cut the rolled dough into squares and sprinkle some precipitation powder

7. Add a proper amount of stuffing in the middle of the square dough, wrap the four corners, tighten the mouth, and make the bottom of the mouth.

8. Put the finished tortillas on a steamer covered with oil paper and steam for about 12 minutes

9. Boil the pot red, add appropriate amount of vegetable oil, add steamed tortillas, and fry slowly until the top and bottom sides are golden.