Sour pork pie
By VicentaLakin
Two sides of gold and yellow, with a soft skin, full of sour heart and a sour pork pie with a northeasterly character。
Recipe Recommendations
- flour 250 grams
- warm water 150 grams
- sauerkraut 130 grams
- pork belly stuffing 90 grams
- salt
- edible oil appropriate amount
- sesame oil appropriate amount
- onion 1 segment
- cooking wine 5 grams
- soy sauce 4 grams
- soy sauce 2 grams
- Dumpling seasoning powder 2 grams
- ginger powder 1 gram
- sour and salty
- melting
- three-quarters of an hour
- ordinary
Steps for Sour pork pie
1
Raw materials: flour, sour vegetables, bouquets, onions, salt。
2
The salt is added to the flour, poured into the hot water, and the smooth and soft face is placed side by side for 30 minutes。
3
Scratch。
4
The vase is filled with wine, raw, old, ginger powder, dumpling powder, onions, oil for food, salt, mixed in one direction and evenly。
5
Add yogurt, mix。
6
Get in the perfume, mix it up, sour pork is ready。
7
Move the noodles on the panel, a little bit of tweak, cut into eight equals。
8
Take a potion into a thin pie skin and put a proper amount of sour pork in the pie skin。
9
Wrap it up like a bag and squeeze it tight。
10
Turn over the place。
11
A little oil in the pot, put it in the pie。
12
The two-faced gold yellow, when the pie is flexible, indicates that the pie is mature and removed。
13
The finished product。
14
The finished product。Sour pork pie Make Tips
For warm water, use water at around 30 degrees. The ratio of flour to water is approximately one jin of flour to six liang of water. The dough must be kneaded until soft and even; after resting, it can be rolled out thin without the filling leaking out.