Fresh Pie
Overview
After several meals of big fish and meat during the Chinese New Year, my stomach started to protest and I always wanted to eat something light and refreshing. I made this pie today, which can be used as breakfast or as a staple food.
Tags
Ingredients
Steps
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Take the flour in a large bowl, add a small amount of water and mix it into snowflakes. (Stir the flour while adding water)
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Knead into a smooth dough.
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Cover with plastic wrap and let rise for about 20 minutes.
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Peel and shred the lettuce.
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Use a blender to mince the braised lean meat. (Everyone eats the fat part of the braised pork made during the Spring Festival first. The remaining lean meat will become very hard and taste bad, and will be thrown away in the end. It is a pity that it can be modified. You can select it, wash it and blend it into delicious meat floss.)
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Wash and dice the green onions, mince the meat or stir it into floss.
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Beat the eggs, add a little salt and mix well.
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Heat the pan, pour an appropriate amount of oil, add the eggs, keep the heat high and stir-fry quickly.
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Fry into egg flakes and set aside.
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Add a little oil and heat the pan again, add shredded cabbage and stir-fry for a while. Add pork floss, a little salt, chicken powder and stir-fry evenly.
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Pick up and add eggs, a little pepper, and sesame oil.
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Mix well.
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Sprinkle a little flour on your work surface, take out the dough and roll it out thinly with a rolling pin.
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Use a plate to fasten it, press firmly and turn it to easily take out the round crust. Add the edges of the dough into the dough and knead evenly until it is used up.
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Spread out the dough, use a spoon to scoop out the filling and spread it evenly, shape it into a large dumpling shape, and seal it tightly.
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Heat a little oil in a pan, place the pie over low heat and fry slowly until browned on both sides
