Production method

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1, wash and chop cabbage, add appropriate amount of salt, mix well and marinate 10 minutes, then squeeze out excess water in cabbage.

2. Add a little salt to the eggs and break them into egg liquid, put oil in a hot pot, pour in the egg liquid, and spread the small egg flowers for later use; Add a little Jiang Mo to the minced meat, stir-fry with cooking wine, salt and soy sauce for a few times, and set aside.

3. Put the fried minced meat, plumeria, minced ginger and garlic and chopped green onion into the pickled cabbage, and then add the right amount of sesame oil and mix well for later use.

4. Put the flour into a large basin, add the temperature of about 40 degrees and stir it evenly with chopsticks, so that the flour can be heated evenly (water should be added slowly and in stages when kneading dough, so as to better grasp the water consumption). Then knead the flour into a ball with both hands, knead it repeatedly into a smooth dough, cover it with plastic wrap and let it stand for 20 minutes.

5. Put the dough that has stood still on a flour-sprinkled chopping board and knead it into long strips, and drag it into small doses with both hands (slightly larger than those made in jiaozi).

6. Take a proper amount of stuffing and put it into the dough, slowly close it with a tiger's mouth and then close it, and then flatten it down into a small round cake, and the green cabbage egg cake will be ready.

7. Put a little oil in the pan. When the heat reaches 60%, put the round cake into the pan. After putting the round cake into the pan, fry it with a small fire and turn it over. Finally, fry it until both sides are golden and the middle is cooked.