How to make Mongolian pie

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make Mongolian pie.

1.12 Ingredients for crust: 300g flour, 190g water, 2-3g yeast - the dough for pie is softer than the dough for steamed buns, so the proportion of water will also increase

2.21 Dissolve the yeast in water, add flour and knead into a smooth and soft dough

3.1 Filling: Wash and chop the cabbage

4.2 Cover with plastic wrap and place in a warm place to ferment until it doubles in size

5. Add 2 teaspoons of salt and blanch the cabbage

6. After 15 minutes, you will find that the cabbage has exuded a lot of juice. Wrap the cabbage with gauze and squeeze out the juice

7. Wash and chop the mushrooms. Chop the green onion and ginger. Wash and chop the mustard tuber

8. Wash, peel and cut the pork into small pieces, put it into a blender and blend it into minced meat. It doesn’t need to be blended very finely - I don’t have the energy to mince the meat, so I used a blender. Students who are particular can chop the meat by hand

9. Mix the chopped cabbage, chopped mushrooms, chopped mustard tuber, chopped green onion, ginger and minced pork.

10. Beat in 2 eggs, add appropriate amount of salt, 1 teaspoon of sesame oil, and stir until all ingredients are evenly mixed.

11. The filling is ready

12. Take out the dough, knead it a few times to release the air, and divide it into 8 portions. Take a piece of dough, roll it into a ball, press it with your hands, and wrap it with fillings.

After reading the above introduction to the method of making Mongolian pie, do you still want to eat instant noodles? Be nice to yourself, learn some skills, and take care of yourself. Only in this way can you truly enjoy food and enjoy life.