What are the types of pie fillings?

1. Potato Meat Patties

Ingredients: pork, potatoes, eggs, onion, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, five-spice powder, sugar, white pepper, sesame oil, salt, MSG

practice:

1. Chop the pork into minced meat; in a large bowl, add the beaten minced meat, eggs, cooking wine, light soy sauce, dark soy sauce, five-spice powder, sugar, white pepper, sesame oil, salt, and MSG, stir well, rub the potatoes into short thin strips, squeeze out the water and put them into the minced meat.

2. Roll the dough into a large pancake and divide it into four pieces. Leave one piece empty and put the meat filling on the rest. Fold them in half layer by layer to cover the filling, and finally make it into a fan shape and seal it.

3. Put some oil in a frying pan and fry until cooked.

2. Chive and Egg Pie

Ingredients: leeks, eggs, dried shrimps, flour

practice:

1. Wash and chop the leeks; add a small amount of oil to spread the eggs and use chopsticks to spread them; mix the eggs, leeks and dried shrimps in a ratio of 1:2:1 and stir well.

2. Mix the flour with warm water to make a slightly soft dough, set aside the sugared dough, pinch the sugared dough into small pieces, and roll them into thin slices.

3. Add the filling, wrap it into small buns, place it on the chopping board and press it; grease the electric baking pan, heat it in advance, put the pastry in, and fry it until both sides are golden brown before serving.

3. Pork and Cabbage Pie

Ingredients: flour, cabbage, pork filling, onion, ginger, salt, light soy sauce, sugar, cooking wine, white pepper, and sesame oil.

practice:

1. Knead the dough first. Put the flour into a bowl and slowly add water. Knead the dough into a ball, knead it evenly, and let it rest for 15-20 minutes.

2. Chop the cabbage, sprinkle with a little salt, and marinate for about 15 minutes; put chopped green onion and ginger into the pork filling, add salt, cooking wine, white pepper, sugar, light soy sauce, mix well, and add sesame oil; squeeze out the juice of the cabbage filling, put it in the meat filling bowl, stir evenly, and add a little salt to adjust the saltiness.

3. Take out the dough that has risen, roll it into long strips, pinch it into pieces, and then roll it into a dough skin. Wrap the fillings in it, and press it lightly with your fingers a few times to deflate it like making dumplings.

4. Pour a little oil into the frying pan and start frying the pancake until both sides are golden brown.