Baby cabbage pie

Overview

Chinese cabbage is crisp, tender, smooth, green, and fragrant. It is delicious no matter how you prepare it, and it is also a good choice for stuffing. If you are tired of eating big fish and meat, try this small pancake. You can have it on the dining table for three meals a day. It is delicious but not greasy, filling your stomach without gaining weight.

Tags

• staple food
• home cooking
• breakfast
• lunch
• dinner
• chinese cabbage
• egg
• flour
• light soy sauce
• mushroom powder
• oil
• onions
• oyster sauce
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Make the noodles in advance and eat them in the morning. You can make the noodles the night before and keep them in the refrigerator. They are especially useful the next day. Add an appropriate amount of water to the flour, stir until there is no dry powder, then knead it into a dough, try to make it as soft as possible, cover it with plastic wrap and keep it in place. Today is not hot noodles.

   

2. 2 The purchased cabbage is particularly fresh, crisp and tender, and feels like it will break when touched. Remove the impurities, and then soak it in light salt water for about half an hour. Try to clean the dust attached to it as much as possible. Light salt water can also play a role in killing insects and bacteria, and can also remove as much pesticide residue as possible, and then wash and fish it out repeatedly.

   

3. 3 Add an appropriate amount of water to the pot, add a spoonful of salt when the water boils, add the cabbage and blanch it, take it out immediately when it changes color, drain it under cold water, control the water, then chop it into pieces and squeeze out the water. Peel the carrots, wash and chop into small pieces.

   

4. 4 Beat the eggs and add a little cooking wine to give it a different flavor, or add a little water to make it smoother and more tender. Add an appropriate amount of oil to the wok, maybe a little more. You don't need to add additional oil when mixing the stuffing. When the oil is boiling, pour in the egg liquid and stir it with chopsticks immediately. The more broken it is, the better. Take it out and set aside.

   

5. 5 Peel, wash and chop the scallions. You can add more scallions to the vegetarian stuffing to enhance the flavor, and spring scallions are the most nutritious. Take a large basin, add all the ingredients into the basin, add salt, mushroom powder, pepper, light soy sauce, and oyster sauce and mix well.

   

6. 6 Knead the dough into long strips, then divide it evenly into several portions with a scraper and form into small dough balls.

   

7. 7 Take a dough ball, roll it into a round cake, fill it with filling, shape it into a round shape like a steamed bun, and flatten it.

   

8. 8 Brush the pan with oil, add the wrapped patties, and fry over low heat.

   

9. 9 Flip and cook until cooked. Pay attention to low heat and cook slowly. If you are afraid of poor control, you can also use an electric baking pan.

   

10. 10 Remove from pan and plate.