Vegetable pie with thin skin and big filling recipe-Chinese Food-best chinese food recipes-cooking food

Vegetable pie with thin skin and big filling

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I have adjusted the proportion of flour and water. The pie crust is thin as dumplings. It can also be layered. No matter how much stuffing is put, it won't break the skin or leak the stuffing. It's very convenient to operate. It's most suitable for the friend who just learned how to cook. Here's how to share it with you - ingredients used - flour, 300g, water, 180g, salt, 3G, spinach, 400g, egg, 2 carrots, 1 / 2, scallion, vermicelli, shrimp skin, sesame oil, soy sauce, etc-

Cooking ingredients

onion:moderate amount

fans:moderate amount

shrimp skin:moderate amount

Cooking Steps

Step1:Put salt in the flour. Then mix with chopsticks while adding water. I use water slightly warmer than cold water. I use ordinary flour. Adding salt to flour can increase the strength of flour.

Step2:When the flour looks like a large snowflake, start to knead it into a smooth dough by hand. Cover with plastic wrap or wet towel. Wake up for 15-20 minutes. This cake is especially suitable for breakfast. We can knead the noodles before going to bed the first night and do other preparations.

Step3:After waking up, divide the dough into 8 dosage forms of the same size. My dough is more than 480 grams. Each one is about 60 grams. Rub the long strips with your hands, put on the cooking oil, and then cover with the plastic wrap. Wake up for more than 30 minutes. The longer you wake up, the more malleable you are. The thinner you roll.

Step4:Blanch the spinach and carrot in advance. Fry the eggs. Blanch the vermicelli.

Step5:Cut spinach, carrot, vermicelli and scallion. Then add egg, shrimp skin, 1 spoon soy sauce, 1 spoon sesame oil and a little salt and mix well. Because the cake skin is thin. The shrimp skin itself has salt. So salt should be considered. Don't put too much.

Step6:6 take out a wake-up dose. Stretch it by hand and press it flat. Use a rolling pin to roll one end into a wider slice. Then put the vegetable stuffing in one end. The amount of filling can be a little more. You don't have to worry about the skin breaking. If it's a chopping board, put some more oil on it. I use silica gel pad. It can be non stick without oil.

Step7:Cross the left and right sides of the dough. Wrap the stuffing. Roll the filling to the top left. Roll up the upper right corner again. Then repeat this. Roll to the end.

Step8:Put more oil in the pot. It will make the skin more fragrant and crispy. I put less. Put it into the biscuit when it is eight minutes hot.

Step9:When one side is discolored and shaped, flip the other side and solder the other side. When the two sides are cash yellow, the skin on the side becomes transparent, it means that the soldering is good. You don't have to worry about the unripe pie. Because our skin is very thin. The stuffing is all cooked. So it's very well done. The skin is crispy and the endothelium is soft and waxy. Enjoy the beauty.