Pork onion pie
By VicentaLakin
As a northerner, if you ask me what the most delicious staple is? I don't hesitate to answer: pie. Every once in a while, when the moths in my body start to have periodic episodes, I can't help but miss the soft and delicious pie. It's hard to find a good pie shop in the south right now, so I had to do it myself. The procedures, while somewhat cumbersome, are in no way wasteful. The fresh-out pies have a thin fragrance skin, soft and unchallenged skins, a wonderful mix of pork, onions and carrots, and a faint taste of sweetness. Every mouth brings full satisfaction
Recipe Recommendations
Steps for Pork onion pie
1
flour is placed in a basin, slowly adding hot water above 180 ml80°c and mixing it with chopsticks, making part of the flour small。
2
the addition of 220 ml of hot water and 20 ml of groundnut oil in the first room will also be repeated with chopsticks, which will make the vast majority of flour smaller and rarely scattered dry flour in the basin。
3
The wet face is rubbed into a surface smooth face, covered with a protective film or attached to the basin for 30 minutes。
4
take advantage of the time of the paste. the main feed is 400 g of pork, and it's best to choose five flowers, which are three, seven, four, six。
5
A little onion of four or two shredded, and I cut it with a hand-shaked cuisine。
6
Half a carrot torn。
7
A piece of ginger the size of the thumb goes to the pelt, as fine as possible。
8
all vegetable meat is placed in one basin, with peanut oil of 40 ml, raw water of 15 ml, salt 5g and a small amount of five fragrances and chickens, which are fully evenly mixed。
9
good noodles growers, cut into about 40 g-sized facials。
10
It flattens the face agent, then stomps it with a cane into the thin mid-skin around it. And do not be too thin, lest the bag should be covered。
11
Put the proper amount of the trap in the skin。
12
Wrap it up like a bag, seal it tight and choke it to the left side。
13
Seal down the wrapper, flatten it with a crutches, or close your fingers together, like me, flatten the noodle with a belly。
14
The pan is filled with the right amount of oil, the hot oil is put in the pie, the medium and small fire is slowly branded throughout the entire journey and turned over in due course, and once the pie becomes thicker and the skin is caramel。
15
It's finished, and it smells like oil。Pork onion pie Make Tips
The hot water and surface make the face softer, which can be used in both pancakes and varnish, but not exclusively in hot water, otherwise the finished product is unwieldy and adhesive. 2. The suffocation of the cake cannot be too urgent, otherwise it is easier to break the skin with unequal stress. Personally, it is better to use a finger pressure than a scepter, because a better sense of hand can spread to the skin, so that the skin can spread more evenly. 3. The pork would be more fragrance if replaced with beef or lamb, which would be free of fatty if used, but with some more onions to regulate the taste。