How to make cabbage and minced meat pie

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of making cabbage and minced meat pie.

1. Remove the outermost old leaves of the cabbage. Use the vegetable stems and leaves together. First cut into strips and then cut horizontally, cut into soybean-sized pieces (do not chop, otherwise water will come out) and put them into a bowl. Add water to the minced pork and stir until it becomes firm. Then add soy sauce, sesame oil, salt, thirteen spices and chopped green onion and ginger and marinate for ten minutes.

2. Just cut the cabbage into this shape. The secret to cutting cabbage into stuffing without letting water out is to cut the cabbage rather than chop it. Secondly, stir the cut cabbage stuffing with cooking oil first and use the oil to "seal" the cut surface of the cabbage so that the water will not flow out. Thirdly, mix the stuffing right after wrapping it to ensure that no water will come out. The original flavor will make the baked pies very juicy!

3. Knead the flour with warm water. It is better to have a slightly softer hardness and dumplings, so that the pies can be filled with "large fillings" and the skin is very thin. Then put a little cooking oil in a frying pan. Put the wrapped pie into the pan, cook on medium-low heat for about two minutes, turn it over and fry the other side until both sides are golden brown and the dough is slightly puffed up.

The cabbage and minced meat pie needs to be carefully carved before it can be served out of the pan, and if you are familiar with the steps, you will definitely be able to create the most special taste through your own meticulousness.