In winter, you should eat more cabbage pies, no dough is not hot, the skin is thin and the filling is not broken, and it is not hard when cool

Today I will share with you the practice of a cabbage pie, no need to make noodles and no hot noodles, the cabbage pie is made with sufficient soft filling, and it is not hard when it is cold, and the cabbage filling made this time does not put meat, but eggs, tofu and cabbage, which can be regarded as a meat and vegetable match;

There are 2 keys to this cabbage pie, the first is the dough, the dough should be softer, the kneading dough dough dough time should be enough, the dough only has enough dough time, and the later will be better to operate, the skin can be rolled thinner, and it is not easy to break the skin, the second key is the processing of cabbageCabbage does not need to be blanched, nor do you need to rub the water hard, as long as you add a little salt after chopping, simply kill the water, and then squeeze out the water, the cabbage in this way also has the unique umami and taste of the cabbage, this cabbage pie wants to be breakfast, you can make a good dough one night in advance, prepare the filling, and the operation will be very fast the next morning;

Pay attention to the above 2 points, the crust of the cabbage pie is soft, thinner than paper, and the fragrance of eggs, the freshness of cabbage, and you can eat 3 hot breaths, friends who like it can try it!

【Dough raw materials】300g flour, 3g salt, 180ml water;

【Filling ingredients】5 cabbage leaves, 1 piece of old tofu, 3-4 eggs, appropriate amount of chopped green onion;

【How to make cabbage pie】

1. Add 3g of salt to the prepared 300g of flour to increase the gluten of the flour, then use 180ml of water to mix the dough, stir while pouring, stir into a dough flocculent, and knead it into a smooth and soft dough;

2. After the dough is kneaded, knead it into long strips, divide it into evenly sized dough pieces, about 8 pieces, knead the dough round and smooth it, and knead all the dough well;

3. Prepare a container, brush the container with cooking oil to prevent sticking, then put the kneading dough into it, brush a layer of edible oil on the surface of the dough, and then cover the surface with a layer of plastic wrap or a fresh-keeping bag, and put it aside for 1 hour, and the time must be enough;

4. Clean the prepared cabbage, first pat the cabbage stalk with a knife, then cut the cabbage into thin strips, and then cut it into grains, try to cut it smaller, so as to save the trouble of chopping the cabbage, put the cut cabbage in a container, add an appropriate amount of salt, mix evenly with chopsticks, and marinate it for a period of time, kill the water in the cabbage, and kill the water in the cabbage without rubbing hard, as long as you stir it slightly with chopsticks;

5. Cut the prepared piece of old tofu into cubes, and the particles are smaller; Beat the prepared 4 eggs in a bowl, add a little salt, cooking wine, a little water, beat the eggs, and set aside;

6. Heat the pot, add a little cooking oil, pour the egg mixture into it, quickly break it up, fry it into broken eggs, and put it out for later use;

7. At this time, the moisture of the cabbage is also killed, squeeze the cabbage dry, and put the cabbage in a large bowl;

8. At this time, you can adjust the filling, this cabbage egg tofu filling is very simple, add cut tofu and scrambled eggs to the cabbage that squeezes out the water, then add a little salt, light soy sauce, oyster sauce, sugar to improve the freshness, stir evenly, add an appropriate amount of chopped green onion after the taste is adjusted, stir evenly, and finally add an appropriate amount of edible oil or sesame oil, stir well, add oil can not only lock the water but also increase the flavor, so that the filling is adjusted;

9. After the filling is ready, process the dough, brush a little cooking oil on the board, take a dough, put it on the board, stretch it by hand, flatten, roll it into a rectangular dough with a rolling pin, the dough is dough for enough time, this dough will be easy to operate, and it can be rolled into a thin dough at once;

10. Spread a layer of filling in the middle of the rolled dough, arrange it into a square, and then fold the upper and lower sides to the middle, and then fold the left and right sides to the middle, so that the cabbage pie is ready;

11. Preheat the pan, add cooking oil, put in the cabbage pie, slowly cook over low heat, change color to the bottom, turn over, turn over frequently during the baking process, and burn until both sides are golden and ready to get out of the pot;

12. The cabbage pie skin is thin and filling, no need to hot the dough or make dough, the skin is as thin as paper, which is very suitable for friends who don't know how to wrap pies;

Summary of the recipe for cabbage pie:

1. If you like to eat meat, you can also add some minced meat, and the time to add minced meat to the pancake should be extended;

2. Vermicelli and shrimp skin can also be added to the filling;