Mei Cai Bi
1.
Soak the Mei Cai in clean water two hours in advance, wash and squeeze the water dry.
2.
Add the flour to water in portions, add a little salt and knead it into a non-sticky dough, let it rest for half an hour.
3.
Let's make other ingredients while the dough is waking up. Put the white sesame seeds in a clean pot, do not put any oil, and fry them directly until they are slightly yellowish in color and rich in aroma. At this time, the cooked sesame seeds are cooked and set aside.
4.
Finely chop the prepared Mei Cai.
5.
Put more oil in the pot, stir-fry the plum vegetables when the oil is hot, add a teaspoon of salt, three teaspoons of sugar, and two teaspoons of soy sauce to stir evenly.
6.
After the proofed dough is kneaded into bubbles, divide it into six equal parts.
7.
Use a rolling pin to roll each agent into a thick and thin dough in the middle, wrap a large spoonful of plum vegetables, and close the mouth with a bun.
8.
Use a rolling pin to slowly roll the dough into a pancake with the end of the dough facing down. It does not matter if the filling is exposed during the rolling process. Sprinkle white sesame seeds on both sides of the rolled cake. Press the white sesame seeds on the cake to make it firmer.
9.
Brush the pan with a thin layer of oil. After the pan is hot, add the plum cakes and fry until golden pancakes appear on both sides. Eat it while it's hot after it's out of the pot, it's so fragrant!
Tips:
Kneading dough can use folding method, which can knead a smooth dough faster.
