material

Half a catty of garlic, half a catty of pickled cabbage stuffing, two eggs, 500g of flour, salt, pepper, soy sauce, oyster sauce, blending oil and sesame oil.

method of work

1. Wash garlic and drain.

2. Chop into pieces, not too much, a little grainy is better.

3. Chop the sauerkraut core into stuffing

4. Add enough salt to the eggs to break them up. Enough salt here refers to the salt of the whole filling, so you don't need to add it when mixing the filling.

Put enough oil in the pot, which means the oil used in the whole stuffing. After frying the eggs, crush them with a spatula.

6. Add chopped garlic

7. Add sauerkraut stuffing and mix well.

8. Add pepper, soy sauce, oyster sauce and sesame oil and mix well. The filling is ready.

9. The flour is scalded with boiling water of 80-90 degrees to form dough. This job can be done before filling, which saves time.

10. After standing for half an hour, knead the dough evenly.

1 1. After rubbing into long strips, use a scraper to cut them into agents of moderate size.

12. Press the agent flat by hand.

13. Roll into a round piece with a rolling pin.

14. Put a proper amount of stuffing.

15. Cover it with a disc.

16. After the edge is pinched, it is kneaded into lace.

17. Heat the pan with oil and put it in a box for branding.

18. Bake both sides until golden, then take out and eat.