Cabbage and pork pie(bai cai zhu rou xian bing )

Cabbage and pork pie

Introduction:

"It's best to eat Chinese cabbage in winter. Chinese cabbage is versatile. It can be made into different kinds of dishes. It's also good for stuffing. It's nutritious and not too greasy. Just after the new year, it's just time for the stomach to recuperate."

Production steps:

Step 1: add some warm water to the flour and make a dough. Wake up for a while

Step 2: wash and chop the cabbage, sprinkle salt and marinate for a while, squeeze out water to make stuffing

Step 3: only use a little meat, add a variety of seasonings and mix well, add a few times of water in the middle, let the meat fully absorb water, so that the pie tastes moist

Step 4: put the meat stuffing into the cabbage stuffing

Step 5: add all kinds of seasoning

Step 6: wake up and make the dough into a potion

Step 7: roll the skin, put the right amount of stuffing in the middle and start wrapping

Step 8: wrap it up

Step 9: wrap it all

Step 10: oil the electric cake pan, place the pie in turn, cover and cook

Step 11: let's eat

Materials required:

Cabbage: half a tree

Flour: 300g

Pork stuffing: 80g

Oil: right amount

Oyster sauce: right amount

Sesame oil: appropriate amount

Chicken powder: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Scallion: right amount

Cooking wine: moderate

Note: the pie that can't be eaten is wrapped with plastic wrap and frozen in the box. It's convenient to take it as you like.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: Original

Chinese PinYin : Bai Cai Zhu Rou Xian Bing