Unconsciously, I've been staying at home for over 20 days. Recently, the most discussed topic on my friends' circle is what to eat, because for home-cooked dishes, it's always the same few, and now most families store mainly the ones that can be kept for a long time, like white cabbage and potatoes. Even if you change the way you cook them, it's hard not to get tired of it. Haha.

However, when it comes to noodles, I think you can never get tired of them, especially pie-based noodles, there are so many ways to make them. Adding meat and bell peppers is meat pie, adding sesame seeds is sesame pie, adding green onions is scallion pie, but I really like stuffing pie. It's enough for at least half a month without repeating the filling, what like bean paste, sweet potato, rose, mushroom, pork, beef, seafood, each one makes me drool.

Recently I've been eating a lot of buns and dumplings. It's been a long time since I've eaten a pie with meat filling. Freshly baked pie with thin skin, big filling, juicy and flavorful, golden brown and tender inside, makes you want to drool. So, let's put the dieting aside for now and eat a few pies first. Because there are family members who don't eat meat, I specially made two fillings when making pies.

Mix an appropriate amount of flour with 40 degree warm water and make a dough, use chopsticks to mix it throughout the process, don't use hands, the dough should be a little soft, put it aside for about 10 minutes. While the dough is rising, you can start preparing the filling.

Shrimp Paste White Cabbage Egg Filling

Ingredients:1 egg, white cabbage leaves, shrimp paste, scallion, ginger, bean paste, fragrant oil

:Beat 1 egg and fry it in a pan until cooked and chopped, then put it in a bowl; chop scallion and ginger and put them in the egg bowl; wash and chop white cabbage leaves, squeeze out the moisture and put it in a bowl; add shrimp paste, 1 tablespoon of bean paste, a little fragrant oil, and mix well.

Pork White Cabbage Filling

Ingredients:Half a pound of pork filling, white cabbage leaves, scallion, ginger, oyster sauce, old chicken broth, light soy sauce, sugar, salt, flower water, bean paste

:Put 1 gram of salt and 3 grams of sugar in the pork filling and mix well, then pour in an appropriate amount of flower water in three times, continue to stir, then put in chopped scallion and ginger, 1 tablespoon of light soy sauce, half tablespoon of bean paste, half tablespoon of old chicken broth, mix well and put in chopped white cabbage leaves, stir until sticky, then add a little cooking oil and start wrapping.

After the filling is ready, roll the dough into long strips and cut them into small pieces, use a rolling pin to roll out pie skins, and wrap the filling into small buns, then gently flatten them a little.

Heat up the oil in a flat pan, after the oil is hot, put the pies one by one into the pan, press them with your hand, cover the lid, the filling pie needs to be baked twice or three times, the pork pie needs a little longer, turn it over several times in the middle, bake until the outside is golden and tender inside, when baking, gently shake the pan to make the pie heat evenly, bake for about 2-3 minutes on each side.

After baking the pies, pair it with a bowl of multigrain porridge, add soy sauce, vinegar and chili oil mixed sauce for dipping, plus a few cloves of garlic, enjoy it while it's hot. I hastily made pies without a lot of oil, so they won't get oily when eaten, packed with meat flavor and not greasy. The whole family of three ate all 21 pies.

Would you like to know more delicious pie recipes? Search for 'pie' on the top banner of the Today News APP, unlock the various pie recipes.Tips:

1Don't put too much green onion in the filling, the ratio of green onion to meat filling should be 1:2, too much will cover the meat flavor;

2Because I like relatively lean fillings, I chose lean pork filling, 3,7 or 4,6 lean pork is more popular. After adding water to the meat filling, stir it in one direction until it becomes sticky. If you like spicy flavors, you can add chili powder;

3The pie skin should be made a little softer, the warm water makes the dough a little softer, the water that comes out of the warm water is better than the cold water in terms of tenacity;

4When baking pie, use medium heat, when frying, add half a spoonful of water in the pan, cover the lid, steam for about 3 minutes until no moisture is left, then turn it over and add half a spoonful of water, continue to steam until there is no water left, this can speed up the maturity of the meat pie.

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