The method of cabbage pie is simple and easy to learn

Today's breakfast pie is again made with cabbage. Unlike in the past, the noodles are not made or hot, and the noodles are mixed and brushed with oil in an ordinary way, and the noodles are not kneaded in the morning, and the filling can be rolled out directly.

Here's how to do it:

Preparation of cabbage pies

Main ingredients:

Cabbage, tofu, shiitake mushrooms, carrots, vermicelli

The night before, the noodles were reconciled

Put 250 grams of flour and about 2 grams of salt in a basin, stir well, mix the dough with cold water, and mix it into a dough with moderate firmness.

The dough is then divided into evenly sized mixtures and arranged into circles.

Brush the bottom of the container with oil, brush the surface of the dough with oil, and cover with plastic wrap. You don't need to put it in the refrigerator this season, just put it in an unheated place and wake up all night.

Wake up early to adjust the filling

1. Wash the cabbage, control the moisture, chop it and put it in a pot, and put a little salt to kill the water.

Remove the excess water from the Chinese cabbage, chop it, add an appropriate amount of sesame oil and mix well.

2. Blanch the tofu (put an appropriate amount of water in the pot, put a little salt, blanch the tofu cubes for 2 minutes after the water boils), remove and chop, and put the processed cabbage together.

3. Soak and chop the vermicelli in advance; Carrots and shiitake mushrooms are also washed and chopped; Chopped green onion and minced ginger are also available.

4. Remove the oil from the pan and stir-fry the chives and ginger when the oil is hot.

Add the soaked and chopped vermicelli and stir-fry in soy sauce.

Finally, add the mushrooms and carrots, mix well, and turn off the heat.

Put it together with cabbage and tofu, then add oyster sauce, thirteen spices, sugar, chicken essence, and mix evenly.

5. Grease the board, take out the dough that has risen, press it flat, roll it out, put the filling, and then fold it around and wrap it.

6. Preheat the electric baking pan and brush the oil, put the cake blank in, burn it until golden brown on both sides, and remove it from the pan.

Tips:

Although the dough is very malleable, it should not be rolled too thin, because this cake has more filling, and the skin is easy to break if it is too thin, and it is not easy to turn over when baking.