Seaweed and Shrimp Skin Cabbage Cake

Name: Seaweed and Shrimp Skin Cabbage Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 slices Chinese cabbage; A small amount Chives; Spoonful Dried shrimp; A small amount Seaweed; 2 pcs egg; Spoonful Umami Soy Sauce; Spoonful sesame oil; Some MSG; Some Refined salt; a little Soybean oil

by Green olives

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

On weekends, I have time to bake a few of these cakes, cook millet and red date porridge, and pair them with side dishes such as tofu sesame oil mixed with cucumber or red cubes. It is a great match for calcium, blood, eyesight, and stomach. Hurry up and do it! Like friends. "

Seaweed and Shrimp Skin Cabbage Cake

1. Chopped cabbage, carrots and leeks, chopped seaweed, and cooked eggs.

Seaweed and Shrimp Skin Cabbage Cake recipe

2. Diced cabbage, add appropriate amount of salt, grab out the water and drain, don't squeeze it too dry.

3. Fry the diced carrots in oil and set aside

4. Put all kinds of diced cubes in a bowl, add umami soy sauce, dried shrimp skins, and sesame oil to mix evenly into fillings.

5. Knead the dough, knead it into a smooth dough, wake up for 20 minutes

6. After waking up, rub the strips to the size of an egg, and the skin is slightly thicker than a dumpling

7. Stuffing

8. Put the two sheets together, the filling is in the middle, pinch the edges tightly, then hold the skin with your left hand, follow the thumb with your right hand, and rub the wavy lace back with your index finger.