1. Wash the purple potatoes, peel them, slice them, and steam them. Crush the steamed potatoes with a knife and put them in flour.
2. Put the yeast and white sugar in a small bowl, add warm water of about 35 degrees, let the yeast and white sugar completely melt in the warm water, pour the yeast into the basin, mix into a dough, knead the dough to make the dumplings firm. Wake up the noodles for 5 minutes without hair, cut into strips, knead well, and make ingredients according to the size of the cake.
3. Roll the agent into a thick skin with a thin edge in the middle, and apply a thin layer of oil to the middle of the skin.
4. Then seal the skin like a bun. Conversely, turn the fold down and press it.
5. Brush a thin layer of oil on the pan, add the cakes, turn the cakes over a medium-low heat, and make the cakes appear orange-red on both sides and slightly bulge on the surface. You can take them out of the pan for later use.
6. Shred meat, dried tofu, mustard, onions, carrots, and green peppers.
7. Put a little oil in the pan, add the diced meat and stir fry at 30% of the oil temperature. When the surface of the meat is white, adjust the heat to medium-low heat and put the sliced onion in a saucepan. Then add soy sauce and wait until the meat is colored, carrots, pickled mustard, dried bean curd, and evenly sprinkle in cumin powder.
8. Finally, add the shredded chili and stir fry to turn off the heat.
9. Use a knife to cut the pie and fill in the filling.
Tips:◎The ratio of potatoes to flour is 1:1.
◎ You can also mix noodles with milk to help hair and increase the fragrance.
◎The more times the pie is turned, the more uniform the maturity will be, and the better the color will be.
