1. Prepare the ingredients, dice the ham and chop the cabbage
2. Take half of the water and mix the flour with the yeast evenly, that is, add the remaining butter and water and continue to mix well, then add the eggs and mix well. Sealed and stored 1.5 times the size or refrigerated and fermented overnight
3. There are many bubbles on the surface of the fermented batter. Add cabbage and diced ham, edible salt, and stir evenly
4. Heat the pan, brush a little oil and preheat each side for 2 minutes
5. Scoop a spoonful of batter, put it on the pan, fry for 30 seconds on each side, turn over and continue to fry
6. The batter can be cooked until the non-stick pan can fall off. If you make more, you can seal it in the refrigerator or store it in the freezer. Take it out before eating and thawed it in a low-fire non-stick pan. The surface is crispy, no need to add oil.
7. This amount can make 5-8 pieces of pie
8. The internal tissue is soft and delicious when bitten, and the surface is crisp and fragrant.
Tips:You can change other vegetables, such as carrot shredded spinach, etc. You can add bacon, pork floss, shrimp skin, etc.
