Double-coloured pan paste
By VicentaLakin
Life is getting better and more fish and meat are being eaten, yet it is always difficult to mention appetites and memories of childhood food. The most impressive thing is that the spring table will never be without a picnic -- a pickle. There are no more vegetables and wild vegetables than she represents the smell of spring. In the spring of childhood, with a basket of bamboo, you can find her everywhere in the field, always pick a basket full of kerosene, go home and light a kerosene lamp, and watch with your head wide open, and make her a variety of foods. The most memorable is the fragrance casserole. That's her. She was with us through a tough spring. And it's the same variety of groceries that Mom makes, and I've had a wonderful desire to eat since I was a kid, to learn to cook food, and when I was seven years old, I set fire to my mom when she wasn't home, and I wanted to make a pot of fragrance paste to surprise them. As a result, the casserole sticker was not made and the house burned clean. Don't learn from me, my little friends. If you want to learn from me, you must have parents to guide and guard。
Recipe Recommendations
- flour 400 grams
- yeast powder 5 grams
- Steamed and sifted pumpkin 60 grams
- water appropriate amount
- Shepherd's purse 500 grams
- pork paste 100 grams
- mushrooms 50 grams
- shrimp 40 grams
- pepper a small spoonful
- Dried red peppers a little
- chopped green onion a little
- salt appropriate amount
- MSG or chicken essence a little
- eggs a
- vegetable oil appropriate amount
Steps for Double-coloured pan paste
1
Taking 5 grams of yeast is divided into a 3 gram and 2 grams in two bowls, each of which is modulated at a moderate temperature, and two grams of warm water less (because this is used to ferment pumpkin flour, the pumpkin itself contains more water) and bubbles for about 10 minutes。
2
Take 250 grams of flour down to the 3 grams of yeast, hold the chopsticks and mix them in a direction along the side of the basin, so that there's no shreds of flour in the tub below the plaque, then rub it in a little bit with your hands and form a noodle, rub it out on the panel and rub it in the face until it's smooth
3
Take 150 grams of flour, add sifted pumpkins, and two grams of yeast water continue to mix, mix to swirl, rub it in the face, smooth it out on the board, and ferment it in the basin
4
At the time of the fermentation of the fermentation, the production of cuisine crumbs and filtration water was started, with the addition of shredded mushrooms, shredded pork mud, shrimp rice, a spoonful of spice pepper, a little pepper shredding, onions, saltworthiness, a little taste, an egg, vegetable oil, mixing with chopsticks in one direction and ready for use. Salt can be left unattended until the wrap。
5
The two sides ferment as much as twice the size of the original, take out the powder and start rubbing the face, so that it can be cut to the point where there are no holes in the atmosphere, cut the original face into smaller shapes of the same size, and tumble it into round thins, take the covered pumpkins around 2 grams, twig them into circles and split them into two and a half. Circle
6
Place the two half-rounds in the same position as the original skin, as shown below:
7
Use the scepter again, flat, so the pumpkin skin can be sticky
8
Turn your face over and put it on the back. Feeds
9
Squeeze two sides of the pumpkin with half a circle and squeez the edge of the pumpkin with their fingers
10
Packed up with fermentation for about 10 minutes, placed in a hot pan or a hot waffle, poured into a small spoon of vegetable oil, then poured into a small bowl of water, covered the pan with a lid to fry for about four to five minutes, and heard the sound of drying in the pan. Basically, there's a thin, golden pot under the pot paste, so that the pan can be turned over, so that the pastry can be prevented, and if it has not been crammed, one more minute. When you're done with it, you'll be able to enjoy the fragrance of the casserole。