Pork croquette

By VicentaLakin

Pork croquette
Fried buns, also known as water buns, used to be pasta food in Shanghai and the Zhejiang area. Now, thanks to the development of transportation and the network, you can make delicious pancakes everywhere. We can't make a proper bag, but using it in its own form, as long as it's something we like, and it's something we like. I've got a little bit of a fire in my bag today, but if it's a little lighter, it's better if it's a little more light than gold. - I almost lost my mind。

Recipe Recommendations

  • pork stuffing 600 grams
  • amaranth 800 grams
  • fermented dough appropriate amount
  • green onion appropriate amount
  • soy sauce appropriate amount
  • salt a little
  • black sesame a little

Steps for Pork croquette

  • Make Pork croquette step 0
    1
    Based on the amount of flour that you eat at home, my house does a lot of it. 500 grams of flour, 5 grams of yeast, 270 grams of cool water, rubbed into a dry flour-free patch, then covered with wet cloths or skin-covered membranes, and put on the side. Fire
  • Make Pork croquette step 1
    2
    The saline is washed twice or three times, salines in hot water, and then drys out with cold water; I have more salines, all treated at once, put them in the freezer and then take them out
  • Make Pork croquette step 2
    3
    Take the right amount of pickles and cut them
  • Make Pork croquette step 3
    4
    Pork dumplings can be prepared more. Wild vegetables are more oily, too little oil to eat. Okay
  • Make Pork croquette step 4
    5
    Put more oil in the frying pan and make the onions smell good
  • Make Pork croquette step 5
    6
    Pumping meat into the pan and making oil out of small and medium fire
  • Make Pork croquette step 6
    7
    Invert the proper amount of soy sauce, saline, saline, saline. Eat
  • Make Pork croquette step 7
    8
    I'll mix the pickles with the meat, taste the salt, if not the salt
  • Make Pork croquette step 8
    9
    When the pasta was twice as big, the hand lifted it, the bottom was very organized, it had a long lace and a flat air hole, and it fermented
  • Make Pork croquette step 9
    10
    Noodles take the right amount, lined up into thin strips, cut into a balanced agent, a little bit bigger than a dumpling
  • Make Pork croquette step 10
    11
    It's slightly thin, slightly thick in the middle
  • Make Pork croquette step 11
    12
    Take the appropriate amount and put it in the middle of the skin
  • Make Pork croquette step 12
    13
    It's a small bun
  • Make Pork croquette step 13
    14
    A little vegetable oil in the pan
  • Make Pork croquette step 14
    15
    Put the bun code in the pot, burn it under, make sure it's light, 'cause it's smaller, it's easy, I'm a little bit hot, so the last one isn't yellow
  • Make Pork croquette step 15
    16
    The proper amount of hot water pours into it, probably 0.5 centimetres above the bottom, and spreads a little black sesame on the top of the bag while the heat is on
  • Make Pork croquette step 16
    17
    Cover the lid, little fire
  • Make Pork croquette step 17
    18
    The water's dry, the buns are much bigger than before
  • Make Pork croquette step 18
    19
    It's a little hot in the bottom, but it's very thin
  • Make Pork croquette step 19
    20
    Delicious

    • Pork croquette Make Tips

    Amaranth must be cleaned thoroughly with salt water to effectively remove the dust. If you cannot finish the blanched amaranth at once, place it in a freezer bag and store it in the freezer. To determine if the dough has risen properly, check its size and look for the gluten strands and air pockets, as mentioned in the text. Do not stir arbitrarily after pouring in hot water to prevent the wrapper from becoming soft and the filling from leaking. Black sesame seeds can be sprinkled on the surface, and adding some chopped green onions will make it even more fragrant.

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