How to make pork and cabbage crisp cakes

猪肉白菜酥饼的做法

\u0026 nbsp; 5 pictures

Oil skin

  • Middle flour 300g
  • corn oil 65g
  • Water

  • 140g
Middle tendon flour

    200g

  • corn oil ] 90g
  • ingredients

Pork

A moderate amount
    Scallion

  • 1
  • cabbage

  • Half
  • Ginger

  • salt
  • A moderate amount

  • Fresh soy sauce
  • A moderate amount

  • Sesame Oil
  • Affairs

  • Salted and fresh flavor
  • Baking process

A few hours of time

Ordinary difficulty

  • The method of pork and cabbage crisp cake [123 ]

1

Prepare meat filling ingredients

  • 123]
    猪肉白菜酥饼的做法步骤:1 2

    Wash and chopped pork, chopped onion and ginger and mixed with meat

  • 3 猪肉白菜酥饼的做法步骤:2 Put the appropriate amount of fresh soy sauce

  • 4

  • Add an appropriate amount of salt
    猪肉白菜酥饼的做法步骤:3

  • 5

  • Put an appropriate amount of sesame oil, stir well, spare
    猪肉白菜酥饼的做法步骤:4

  • ] 6

  • The cabbage is used to use the top of the cabbage. Cut it a little bit, then put the appropriate amount of salt and chop it.
    猪肉白菜酥饼的做法步骤:5

    7

  • Put the chopped cabbageWire in the gauze in the water in the cabbage

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    8

    The drained cabbage put into the meat filling

  • [[[

  • [[ 123]
    猪肉白菜酥饼的做法步骤:7

    9

    Mix well

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    ] 10

    Rub the two doughs separately, put it in a fresh -keeping bag for half an hour

  • 猪肉白菜酥饼的做法步骤:10 11

    will be The crispy and oil -leather dough are divided into small portions of the equal amount

  • 12 猪肉白菜酥饼的做法步骤:11 Take one of the oil leather noodles wrapped in the crispy dough [ 123]

  • 13

  • Receive
    猪肉白菜酥饼的做法步骤:12

    [

    123] 14

  • All can be stood up for a while, about five minutes

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    15

    Take one of the dough and roll the growth strip

  • 猪肉白菜酥饼的做法步骤:14
    16

    Roll up from the bottom and bottom

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    17

    All finish the rest for five minutes

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    18

    Rolling one of them again

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    19

    Roll from top to bottom [123 ]

  • 猪肉白菜酥饼的做法步骤:1820

    全部做完静置5分钟

  • [123 ]

  • 21 猪肉白菜酥饼的做法步骤:19 Take a loose dough in it, press the finger in the middle

  • 22
    Both ends are stacked in the middle 猪肉白菜酥饼的做法步骤:20

  • 23

  • Roll out the appropriate amount of fillings
    猪肉白菜酥饼的做法步骤:21

  • 24

  • 123]
    猪肉白菜酥饼的做法步骤:22

    25

    All the remaining part

  • 猪肉白菜酥饼的做法步骤:23

  • 猪肉白菜酥饼的做法步骤:24

  • 猪肉白菜酥饼的做法步骤:25

  • 猪肉白菜酥饼的做法步骤:26

  • 猪肉白菜酥饼的做法步骤:27

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    ]

  • 26

  • The oven is warmed up and down at 180 degrees, delivered to the oven for about 20 minutes.] 27
    You can also fry it with a pan 猪肉白菜酥饼的做法步骤:30

  • 28

The finished product, I prefer the panThe taste

29 The finished product of the oven, I was in a hurry to forget the preheating, the coloring effect was not very satisfactory 30 Very delicious

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