A handful of garlic with small roots

300 grams of pork stuffing

A small handful of Chinese cabbage

Diced scallops 200g

Ginger slices

Proper amount of salt

Soy sauce 1 spoon

2 grams of chicken essence

peanut oil

300 grams of baomi noodles

White flour 200 grams

Yeast 3 g

250 grams of warm water

Steps of making small root garlic and vegetable cakes

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Step 1

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Remove the dry leaves from the small root garlic, wash and control the dry water.

Step 2

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Chop pork belly into stuffing, and chop Chinese cabbage with boiling water to dry water.

Step 3

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Chop garlic and ginger.

Step 4

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A spoonful of soy sauce, a proper amount of salt, 2 grams of chicken essence, and more oil. Garlic with small roots absorbs more oil than dry garlic.

Step 5

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Stir well and put it in the refrigerator to freeze it. At this time, you can mix it with dough

Step 6

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300 grams of corn flour and 200 grams of white flour and 3 grams of yeast are mixed with warm water and made into dough. They are rolled into long strips and cut into agents like jiaozi, and then rolled into slightly thicker skins and wrapped into jiaozi shapes.

Step 7

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Shape the wrinkled side down.

Step 8

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Brush the pan with oil and heat it. Put the cake in the pan and cover it with a small fire.

Step 9

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Fry the bottom until it is yellow, then pour water to half of the cake and cover the pot. Continue to simmer on low heat. When the water is dry, add water and continue to cover the pot with low heat, so as not to paste the pot.

Step 10

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It's a little mushy, the filling is delicious and juicy, and the skin is fragrant and crisp.