Pumpkin Pie
1.
Cut a piece of washed cabbage into small pieces, and cut the lean meat into big cubes in about four or two
2.
Put it in a shredder and break it
3.
Pour the smashed meat and vegetables out of the bowl
4.
Add chopped green onion and eggs, a pinch of salt
5.
Stir well and set aside
6.
Pumpkin, a small bowl, already steamed and peeled
7.
Add yeast mate to a small bowl of flour, pour the pumpkin, and prepare for kneading.
8.
Add yeast mate to a small bowl of flour, pour the pumpkin, and prepare for kneading. (The local supermarket only finds yeast mates, and the staff told them that the effect is the same. In fact, it is not.
9.
Knead into a uniform, smooth and soft dough, cover it with plastic wrap, and leave it to ferment for one hour
10.
Pull down and knead into a round jelly
11.
Take a round jelly and flatten it by hand
12.
Pack the stuffing, no matter how you pack it, just round it with your hands anyway
13.
Place two spoons of hot oil in a pot and spit evenly
14.
The balls are fried in a frying pan. While frying, dip the back of your finger with some oil and press a flat ball into a cake. Cover the pot and fry over medium to small heat.
15.
Turn over and fry until golden on both sides, pour 3 tablespoons of hot water along the inner wall of the pot, cover the pot, and continue to fry until the water is dry.
16.
It's okay when it's out of the pan
17.
Taste while it's hot
Tips:
1. Chopping the stuffing finely with a knife is better than smashing it with a grinder.
2. The dough should not be too soft. I just don't pack too much stuffing because there is too much pumpkin and not enough flour.
3. Yeast companion is not equal to yeast. The pie crust without yeast is a bit firm. People who like chewing like it.
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