In autumn, you should eat more of this dish, make the pie fragrant and delicious, crispy on the outside and soft on the inside, and it will be sold out instantly when it is served

Today I would like to share with you a delicious pie with a delicious taste, delicious and delicious, and the skin is particularly crispy, soft and multi-layered, with a thin skin and large filling, and the production is also very simple, so novices can also succeed at one time!

Cabbage does this, the meat filling is delicious, and the pie is crispy on the outside and soft on the inside, with clear layers, it is one of my family's favorite breakfast cakes, and friends who like it will collect it!

【Steps】

1. First of all, prepare a cabbage, clean it, and cut it in half with a knife

2. Then change the knife and cut it into four equal parts

3. Put the chopped cabbage into a large pot

4. Pour an appropriate amount of water into the basin

5. Add a salt and soak the cabbage for 10 minutes, which can remove pesticide residues well and clean more thoroughly

6. Wash the soaked cabbage repeatedly and cut it into thin strips

7. Chop it with a knife

8. Put the chopped cabbage into a large bowl and add a spoonful of salt

9. Stir well with chopsticks and marinate for 10 minutes to remove the moisture of the cabbage

10. Now start mixing the dough and prepare 300 grams of plain flour

11. Use chopsticks to divide the flour in two

12. Blanch half of the noodles with boiling water, and there is no dry flour

13. The other half is made with cold water and noodles, and the noodles made of semi-hot noodles are soft and delicious

14. Stir the flour into a dough with chopsticks, and then knead it into a dough

15. Knead a smooth dough like this

16. Take the dough to the plate and continue to knead for a while, kneading into long strips

17. Divide into 6 dough agents of equal size

18. Take a dough and knead it round by hand, and make all the dough in turn

19. Grease the plate

20. Put the dough tray in the tray

21. Brush the surface of the dough with a layer of oil to lock in the moisture, and the ductility of the dough will be better

22. Cover with plastic wrap and seal the noodles for 30 minutes

23. Beat 2 eggs into a bowl

24. Stir with chopsticks

25. Put a small amount of oil in a frying pan, pour in the chopped eggs, and quickly stir them into chopsticks to form the crushed eggs for later use

26. Pour the pickled cabbage into the gauze

27. Squeeze out the water in the cabbage vigorously

28. Pour the cabbage into a large pot

29. Pour in the previously scrambled eggs

30. Add some chopped carrots

31. Put in an appropriate amount of oil consumption to improve freshness

32. Add some light soy sauce

33. Put a small amount of thirteen incense

34. Put a little less salt

35. Finally, put a spoonful of oil

36. Stir the filling well with chopsticks and set aside for later use

37. The noodles are also ready at this time

38. Grease the panel, put a dough agent and press it flat by hand

39. Then use a rolling pin to roll out into long strips

40. Put the cabbage filling

41. Fold the two sides of the dough up, the ductility of the dough is very good, and then pinch the seal tightly

42. Roll it up from one end like this, and finally put the closing place under the cake, and a raw embryo is completed

43. Brush a thin layer of oil in a frying pan, cook until slightly hot, and add the cabbage pie

44. Cover the lid and bake for one minute, so that the pie is softer

45. Open the lid and turn the filling over, close the lid and bake for another 1 minute

46. Turn it over repeatedly until both sides of the pie are golden brown

The best way to eat cabbage, no stir-frying, no stewing, no cold dressing, 3 catties at a time is not enough to eat, and it is swept away in the moment it comes out of the pot