Roach and pork pie

By VicentaLakin

Roach and pork pie
radish pork pie, delicious. After that, two lunches were saved. The winter radish is good and nutritious, and the watery radish is very popular, and today it's made out of radish and radish, which I prefer to use with hair, cold and not so hard as to make a hard entry

Recipe Recommendations

  • flour 500 grams
  • white radish 300 grams
  • minced pork 500 grams
  • oil a little
  • eggs a
  • salt 8 grams
  • cooking wine 20 ml
  • oyster sauce 2 tablespoons
  • fresh soy sauce 1 tablespoon
  • green onion 10 grams

Steps for Roach and pork pie

  • 1
    Add 3 grams of salt to 5 grams of yeast to the flour with 260 grams of warm water below 40 degrees and add yeast to the flour. Lee
  • 2
    It's fermented more than twice over the shroud, a little dry powder in the finger and a hole in the middle
  • 3
    We'll make the pasta, get the pork and the radish and wash it
  • 4
    In the pork, salt, wine, stork oil, and when the eggs and sauce radish go to the skin, lace them in two grams of salt to pick up the water. min
  • 5
    First, the pig's meat is mixed up in the direction of a timewise needle to the point where it can't be disturbed, then it's added to the water, about 20 milligrams each time, then it's mixed in the direction of a timewise into a full integration of meat and water, and then the water continues to mix
  • 6
    Squeeze the pickled carrots and join them
  • 7
    It's better to mix it evenly with onion flowers evenly
  • 8
    Take the niced noodles out of the exhaust and split them into about 40 grams, and put them on the cover for 15 minutes
  • 9
    And then it's full of pelts, and it's wrapped up like a bag. Tight
  • 10
    And then you're gonna push it down
  • 11
    The tacos are preheated, oiled, then added to the mouth
  • 12
    When you open up your face, you're gonna have to put it on your cover until it's cooked

    • Roach and pork pie Make Tips

    White radish tastes spicy and watery, so make salt pickled first, remove spicy on the one hand and make water from it on the other, and force it to dry when it's inside the pig's meat

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