500 grams flour
Appropriate amount of Chinese cabbage
Sweet potato vermicelli right amount
Appropriate amount of cooked shrimp skin
Proper amount of salt
A little pepper
Appropriate amount of corn oil
Sesame oil right amount
A little spiced powder
Appropriate amount of oyster sauce
Proper amount of water
Steps of Chinese cabbage vermicelli pie
1
Prepare raw materials;
2
Selecting and cleaning Chinese cabbage, cleaning vermicelli, soaking in a basin, putting proper amount of salt and corn oil into a boiling pot, blanching Chinese cabbage, taking out with cold water, draining water, and chopping, wherein the vermicelli is cooked with cold water and chopped;
three
Chopping Chinese cabbage and vermicelli, and putting into a container;
four
Add a proper amount of water into the flour to form dough, cover the curtain and let it stand for 20 minutes;
five
Heat the wok, drain the oil, turn off the fire after heating, add the cooked shrimp skin, fry the shrimp skin with the remaining temperature, and put it in a large bowl to cool;
six
Put Chinese cabbage vermicelli into that cooled shrimp skin oil and stir evenly,
seven
Add salt, pepper, spiced powder, chicken essence and sesame oil to consume oil;
eight
Stir evenly for later use;
nine
Take out the baked dough, knead it evenly, knead it into long strips, and cut it into slightly larger flour;
10
Roll into dough with thick middle and thin edges;
1 1
Take a dough and put it into the prepared Chinese cabbage stuffing, and wrap it into a bun shape;
12
Slightly flattened into a cake;
13
Wrap all the pies;
14
Preheat the electric baking pan, put a proper amount of oil and put the pie;
15
Fry until the bottom of the pan is brown, pour a proper amount of water, put a chopstick on each side of the electric baking pan, and cover the baking pan;
16
When the water is dry, turn it over, add the right amount of oil, bake both sides golden brown, and then take out the pot.
skill
1. Noodles should be soft, and both warm water and cold water can be used;
2. Put a proper amount of water into the pie to make the dough not hard and taste better.