Chinese cabbage stuffing(jian fei mei shi zhi xiao bai cai xian he zi )

Chinese cabbage stuffing

Introduction:

"I'm trying to lose weight, so I decided to explore the delicious vegetarian food. I remember a few years ago, in a small restaurant at the entrance of grandma's Hutong, there was a super delicious stuffing. Every time I pass by, I always want to pack it up and take it away, roar ~ ~ now the small restaurant with memory is gone, and the fragrant stuffing box is gone..... So I decided to give it a try. Although it's not as good as the restaurant, my mother said it's eight points similar, and the evaluation is very high, ha ha

Production steps:

Step 1: mix the flour with warm water to make a smooth dough. The dough should be slightly soft, but harder than the pancake.

Step 2: prepare the filling. Wash the cabbage and blanch it in hot water.

Step 3: soak the vermicelli in hot water

Step 4: blanch the cabbage and soak the vermicelli, chop them into pots. Add a handful of shrimps.

Step 5: chop the ginger and put it into the filling

Step 6: put in a small spoon of salt, pour in a little sesame oil, stir well

Step 7: knead the dough into long strips and cut it into slightly larger pieces with a knife. Roll it into two round pieces, one big and one small

Step 8: prepare a flat plate and dry it. Sprinkle a little thin flour.

Step 9: put the large round dough on the plate. The dough should be larger than the plate

Step 10: put the stuffing in the middle of the dough and press it with a spoon.

Step 11: break up the eggs and pour them slowly in the middle of the filling. I only poured half an egg. I think it's a little less. I suggest using one egg is better.

Step 12: put the small round patch on it

Step 13: press the two layers of dough together along the edge of the plate. At the same time, tear off the extra noodles along the edge of the plate.

Step 14: along the plate, fold the edge of the dough inward into a small lace. Such a zygote is ready.

Step 15: pour a little oil into the pan, overheat, gently slide the Hezi into the pan, cover it over medium low heat, turn over the other side and make it golden after 2 minutes

Materials required:

Flour: right amount

Chinese cabbage: 5 small plants

Fans: half of them

Egg: one

Dried shrimps: right amount

Salt: right amount

Sesame oil: appropriate amount

Note: before the pot, you can slightly raise the edge of the zygote, because in the process of pressing the lace, the dough may stick to the plate

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jian Fei Mei Shi Zhi Xiao Bai Cai Xian He Zi