Chinese cabbage and shrimp skin zygote(xiao bai cai xia pi he zi )

Chinese cabbage and shrimp skin zygote

Introduction:

"Fresh pakchoi, with a handful of fried shrimp skin, and no extra seasoning, is also fragrant. And cabbage and shrimp are rich in calcium, men, women and children eat very well. And zygote is super simple. "

Production steps:

Step 1: put flour and water into the basin, knead them into a soft dough, cover them with wet cloth or plastic wrap, and then use them for more than 40 minutes

Step 2: put more oil in the pot. When it's 50% hot, add in chopped green onion and ginger. Stir fry over low heat to make a fragrance

Step 3: pour in the shrimps and continue to stir fry

Step 4: stir fry the shrimps until golden yellow, and stir out the fragrance. Turn off the fire and let cool

Step 5: wash the cabbage and control the dry water

Step 6: Chop

Step 7: put 3 grams of salt into the basin, stir evenly, take the right amount, and hand hold the excess vegetable juice

Step 8: pour the dried shrimps into the cabbage stuffing

Step 9: stir well, taste the salt and decide whether to add more salt

Step 10: take out the dough and put it on the table

Step 11: make a round strip and cut it into proper size

Step 12: roll the dough into an oval shape with a slightly thinner edge

Step 13: spread the cabbage and shrimp stuffing evenly on the half of the dough, leave a blank on the edge to pinch

Step 14: fold the other half of the dough and pinch the edge tightly

Step 15: pinch lace will make the zygote more beautiful. If you can't pinch lace, this step can be omitted

Step 16: heat the pan, put the zygote directly in the pan without oil, and brush a thin layer of oil on the upward side with an oil brush

Step 17: turn over and brush a thin layer of oil on the lower side after shaping

Step 18: it can be covered and cauterized for a few minutes. It can be turned over several times in the middle. Both sides are golden yellow. If the zygote is bulging, it means it is mature

Step 19: fill in and out the plate and start eating!

Materials required:

Flour: 500g

Clear water: About 300g

Cabbage: a lot

Dried shrimps: 50g

Onion: a paragraph

Jiang: one piece

Salt: right amount

Vegetable oil: 40g

Note: after the shrimp bought, after two times of water, put it in the sieve to dry, put it in the pot to seal, take it as you eat, clean and healthy; after the shrimp washed, its own salty flavor is not much, and the cabbage after pickling, salt also lost a lot, so when mixing the stuffing, you should taste the salty and then decide whether to add salt; the noodles must be soft; Hezi directly into the pot The purpose of this is to reduce the intake of oil. This step can be adjusted according to personal preference.

Production difficulty: ordinary

Technology: brand

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiao Bai Cai Xia Pi He Zi