Northeast sour pork pie
By VicentaLakin
In the Northeast, there's a pie, big slaps, or even bigger, and the most famous is Liaoning Sea Pie, mainly based on salty meat, and here it's called a “hot” pie, most often made by moms of celery eggs, celery pork, sour pork, and today I've come to make sour pork, which is the big white sour in the Northeast, not the other sour in the South。
Recipe Recommendations
- flour 700 grams
- pork stuffing 500 grams
- sauerkraut half a piece of
- onion appropriate amount
- Jiang appropriate amount
- eggs appropriate amount
- spiced powder appropriate amount
- oil appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- hot water appropriate amount
Steps for Northeast sour pork pie
1
Add flour to an egg, adjust it with an appropriate amount of hot water, and form a noodle, and a little bit of water, so that the noodle is wet or dry, mixed with a little bit of dry flour on the side. Still 30 minutes。
2
The sour dish is washed three times, mainly to remove the taste of sour, but not for long enough, so that the sour is not lost。
3
The leaves were removed one by one, the blade was opened in the root, and the part of the blade was pulled in the hand to the vegetable part, which was too thick when it was cut. Cut and fold together, Chess。
4
Slice it and then cut it. Squeeze the extra water。
5
Pork beams are ready to be joined with fragrances, salt, oil, raw, chicken, onions, ginger, and sour. You can also add some pepper or soy sauce to your personal preferences。
6
When the noodles wake up, cut into equal numbers。
7
It's thick in the middle, it's thinner in the four sides, it's wrapped in a pie, it's sealed in the mouth of its hand, it's taken off the extra dough, and it's thin。
8
Press flat。
9
Press the circle size of the palm, with a small amount of oil in the pot, low temperature branded, and with two sides of gold and yellow, to be removed and placed in a plate or pan with a lid. It'll be soft and soft, and if you want a little more, you don't have a lid。Northeast sour pork pie Make Tips
1. Dough made with hot water is called "scalded dough," which makes the dough a bit softer.
2. Of course, you can also use leavened dough. The ones I ate on the street as a child were all made with leavened dough, which uses less flour.
3. In our hometown's custom, we like to cover it with a lid after it is pan-fried; the soft wrapper tastes delicious this way and has the aroma of the frying oil.