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
Chinese cabbage and shrimp skin zygote
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