The staple food that should be eaten after autumn, thin skin and big filling, nourishing stomach and beauty, 10-minute breakfast, super delicious

 

 Today I will share a delicious staple dish---- cabbage and mushroom pie, golden and crispy coat, soft taste, refreshing and tender filling, and start the day in a good mood

Crispy cabbage egg tart

raw material

Dough:

500 g cake flour, 2 g yeast, 20 g cooking oil, 1 g salt, 280 ml warm water

Filling:

Half a piece of cabbage, 4 shiitake mushrooms, 3 eggs, green onions, ginger, Sichuan peppercorns, sesame oil, salt

(Carrots, shiitake mushrooms, or vermicelli can be added according to personal preference)

How to make Make

1. Shred the cabbage and put it on a plate for later use, cut the shiitake mushrooms into shreds, cut the green onion and ginger into minced pieces, and beat the eggs into a bowl for later use.

2. Add an appropriate amount of water to the pot, put in the shredded cabbage after boiling, remove and drain after boiling water, fry the eggs and let them cool for later use. Pour three times more oil into the pot than usual when stir-frying, add a little Sichuan pepper to fry until fragrant, then turn off the heat and remove the Sichuan pepper for later use. To start mixing the filling, take a container and pour the drained cabbage, chopped eggs, green onions, minced ginger, pepper oil, salt and chicken into the container and stir well.

3. Add salt, yeast, cooking oil and warm water to the flour and knead it into a smooth dough for later use. Place the dough on the plate and knead it a few times, divide it into two, and divide each piece of dough into 8 equal parts.

4. Roll out the agent into a dough, wrap it in the filling, close it like a bun, press it, and roll it into a pancake with a rolling pin. Put a little oil in a pan and cook over low heat, golden brown on both sides.