Pickle pie
Ingredients: 300g flour, pork, sauerkraut, chopped green onion, Jiang Mo, thirteen spices, soy sauce and oyster sauce.
First, pour 300 grams of flour into a basin, scald half the noodles with boiling water and stir the other half with cold water.
Wake up after kneading 10 minutes, then prepare stuffing, cut and chop pork, cut washed sauerkraut into strips, and then chop.
Add chopped green onion and Jiang Mo to the sauerkraut stuffing, add some thirteen spices, add a spoonful of soy sauce, half a spoonful of oyster sauce, and finally pour some cooked oil. You don't have to knead it into strips when you wake up.
Divide into 10 pieces of flour, turn the cut areas from outside to inside, arrange them in a circle, and roll them into cakes with thick middle and thin edges.
Wrap it up like a steamed stuffed bun and turn it over.
Crush with the palm of your hand, brush a layer of oil on the bottom of the pot, put the wrapped green embryo in after the oil is hot, and cover it.
After two minutes, turn one side until the other side is slightly yellow, turn it again, turn it several times in the middle, and bake until both sides are golden. The whole process takes 7-8 minutes. The sauerkraut pie is ready. The skin is crisp, and the sauerkraut inside is rich in flavor, fragrant but not greasy. You can try it if you like.
Bian Xiao said two more words:
1, the advantage of semi-scalded noodles is that they are not hard when they are cold. Do it at night or eat it in the morning.
2. Whether the cake is delicious or not has a lot to do with sauerkraut. Try to buy better sauerkraut.
3. Turn the electric baking pan over several times when preheating. In order to prevent burning, while baking, use a shovel to press the edge to rebound, indicating that the cake is cooked.