Cabbage and vermicelli pie
The big meat pie, which has dominated the mouth of meat lovers for a long time, never expected that today, when more and more vegetarians are in power, he no longer dominates everything. So, a man named cabbage and vermicelli pie pouted the big meat pie aside mercilessly. Many people like cabbage as stuffing. They also like the taste of fans snapping their teeth and throwing shrimp skin to improve the taste. The taste of the pie is more layered. I really like it.1. Whether cabbage is used to make dumpling stuffing, steamed stuffed bun stuffing or pie stuffing, we must sprinkle salt and water to remove the excess water from the cabbage, otherwise it will become "soup dumplings".2. You can add mushrooms, agaric and other ingredients according to your preference. The taste is also first-class.3. When rolling the dough, try to roll it as thin as possible, about 2 to 3mm.4. When making pancakes, try to make yellow packets. This not only shows that the pie is ripe, but also looks beautiful and has an appetite.
Step 1 . Cabbage needs to be treated with salt and water in advance, and fans need to be soaked in warm water and then chopped.
Step 2 . Chop cabbage vermicelli, coriander, onion and ginger, wash shrimp skin and set aside.
Step 3 . Heat up the oil pan, add onion, ginger and shrimp skin and saute until fragrant.
Step 4 . Add cabbage, vermicelli and coriander, stir fry, sprinkle salt and stir well, turn off the fire, pour in sesame oil and mix well.
Step 5 . And noodles, take a piece of noodles and roll it into a 20cm diameter pastry, and add stuffing to half of the pastry.
Step 6 . Fold both sides in half, press the edge with your fingers, and cut off the excess dough with the edge of the small plate along the semicircular arc.
Step 7 . Heat with electric cake holder, grease, put on the pie, and heat on one side.
Step 8 . Turn over in two to three minutes and repeat twice.
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