Pork apricot pie
By VicentaLakin
The apricot mushrooms do a lot of things, and today I make pies with them, and they taste really good。
Recipe Recommendations
- Pleurotus eryngii two
- pork stuffing 500 grams
- flour 700 grams
- qingshui
- green onions a
- vegetable oil 40 grams
- soy sauce 40 grams
- salt appropriate amount
- salty and fresh
- melting
- an hour
- ordinary
Steps for Pork apricot pie
1
Two apricots. Clean it up
2
Cutting into tiny pieces
3
Frozen pork is removed from the fridge and completely frozen for reuse
4
Put vegetable oil in the pot, it's hot at 70, put onions in it, little sparkling butter, and smell
5
Put it in the sauce so that you can get more onions and turn off the fire
6
When the temperature cools down to normal temperatures, the frozen pork is deposited into the pan, evenly mixed with onion oil, and if too dry, you can add a proper amount of fresh water to stir up
7
Pour the apricots in the pot
8
Smuggle evenly
9
A little softer, a little bit softer, a lid in the tub, a little more fertilizing after 40 minutes
10
Noodles are on the case, sprung up, cut into little agents, tumbled into thin, small pelts
11
The right amount of pie in the middle of the cortex, with the skin in the hand
12
Squeeze into a bun shape
13
One more light push, flat pie
14
Scratch a layer of oil in the pan, put a pie in the pan, put a lid on it for a couple of minutes, and you can flip twice
15
It's gold and yellow on both sides, and it's in the middle
16
It's a little cold and it's just for food
17
The apricot mushrooms are so big and they can't stop