3 stuffing eggs, 80g sweet potato powder, 20g shrimp skin, 300g Chinese cabbage, appropriate amount of chopped green onion, salt 1 tsp, fine sugar 1/2 tsp, white pepper 1/2 tsp and sesame oil 2 tsp.
1. Mix and knead all leather materials evenly, knead until flour becomes dough, cover with plastic wrap and wake for 30 minutes.
You can make cake stuffing when you wake up.
3. Break the eggs and add chopped green onion. Stir-fry in a pan and chop it up.
4. Wash and chop the Chinese cabbage, add 1 teaspoon of salt, mix well and let stand for 10 minute, then squeeze out the Chinese cabbage.
5. Soak sweet potato vermicelli in boiling water for 5 minutes, remove and soak in cold water. After cooling, take out the filtered water and cut it into about 1 cm.
6. Wash the shrimps and squeeze out the water. Mix the broken eggs, Chinese cabbage, sweet potato vermicelli, shrimp skin and chopped green onion, add salt, sugar, pepper and sesame oil and mix well.
7. Take out the loosened dough and divide it into 12 equal parts.
8. Press the small dough into a cake with a thick middle and a thin edge, wrap it with stuffing, stick the dough around like a steamed stuffed bun, and then seal it tightly.
9. Put down the seal and flatten it slightly.
10, put 1 tablespoon salad oil in the pot, and add the cake embryo.
1 1. Slowly fry both sides of the pie with low fire.
Main ingredients: 500g flour, 350g cold water, 500g Chinese cabbage, 2 eggs, 1 tablespoon sesame oil (15ml), and auxiliary materials: appropriate amount of shrimp, peanut oil, chopped green onion, Jiang Mo and salt?
1. Mix flour with cold water (add a little salt), knead well, cover with a piece of wet white gauze and let stand 1 hour. Blanch the Chinese cabbage with boiling water, squeeze out the water and chop it. Wash and chop the shrimp.
2. Heat peanut oil and fry eggs.
3. Add eggs and shrimps into Chinese cabbage, add chopped green onion, Jiang Mo, salt and sesame oil, and stir evenly to make stuffing.
4. Knead the dough into strips, make it into small dosage forms, flatten the dosage forms, spread the filling, tighten the mouth of the dosage forms, and press them into small cakes by hand.
5. Heat the pan, pour the oil, put the biscuits in the pan, fry them repeatedly on both sides with low fire, and then take them out when they swell.