Pork carrot pie
By VicentaLakin
CARROTS ARE EXTREMELY NUTRITIOUS AND RICH IN CARROTS, IN ADDITION TO THE SAME VITAMIN C, CALCIUM, IRON AND MINERALS AS THOSE VEGETABLES. CARROTIN IS FAT SOLUBLE, IT CAN BE CONVERTED TO VITAMIN A WHEN COMBINED WITH GREASE, AND IT IS VERY GOOD TO MITIGATE SYMPTOMS SUCH AS DRY EYES, IN OTHER WORDS, BRIGHT EYES. MANY CHILDREN DO NOT LIKE CARROTS, SO PARENTS HAVE TO CHANGE FLOWERS TO DO THE SAME, ESPECIALLY TO MAKE DUMPLINGS, BUNS AND PIES, WHICH ARE BOTH STAPLE FOODS AND MEAT, AND TO KEEP CHILDREN FROM PICKING UP THEIR MOUTHS. MY FAMILY LIKES TO EAT ALL KINDS OF PIES, AND IF YOU COOK THEM WITH CARROTS, IT'LL COST ONE, BUT SEVEN OR EIGHT. I CAN'T HELP IT. THE MEAT DOESN'T HAVE TO BE RAW. IT'LL SMELL SO BAD, AND IT WON'T TASTE LIKE CARROTS. FRIED MEAT IS FRAGRANCE, SOY SAUCE, CARROTS WITHOUT SALT OR WATER, A LITTLE SOFTENING, AND BUNS AND PIES DON'T HAVE TO WORRY ABOUT SCRATCHING THE SKIN. IN THE SPRING, THERE ARE A LOT OF VEGETABLES, THE PRICE OF CARROTS IN THE MARKET IS LESS THAN 1.5 POUNDS, AND THE PRICE OF HERBS IS 2.5 POUNDS, AND THE AMOUNT OF HERBS PLANTED IS 6 PIECES, AND THE PRICE OF WILDS IS 12 POUNDS. CARROTS HAVE THEIR OWN TASTE, WHICH IS BETTER THAN FRAGRANCE, WHICH IS LESS EXPENSIVE THAN VEGGIES, AND THE EYES OF ADULTS ARE BRIGHT. DO IT WITH ME NOW
Recipe Recommendations
- salty and fresh
- other
- ten minutes
- ordinary
Steps for Pork carrot pie
1
Flour and cool water are in the basin; pies are soft, so the amount of water is around 60 per cent of the flour volume, rubbed up early, softer and softer; cold water, warm water, half the hot water, half the cold water, is available
2
(b) The blending of flour and water with a chef's machine, with a slow 10-minute smoothing of the face, as well as without the hand rubbing, but with a little effort; the covered face is covered in the tub for an hour or longer
3
(b) Use the pasta time to process the material: carrots scrape off the skin and clean up
4
Scratch the carrots with a wiping machine; pork dumplings from a thin face ready
5
(b) The filling of the boiler with the right amount of oil, the decorating of the platinum, soy sauce, platinum, salt-temperate and onion onions, which can be added to the flavor
6
Turning carrots into meat pots will turn the fire on fire, and never be cooked
7
(a) The fine pasta is placed on the board, with a small amount of flour sprung up and cut into an even-sized agent, which is slightly thin on the edge and slightly thick in the middle
8
(b) Take appropriate materials and place them in the middle of the cortex, with more and less reading of their trades
9
Put the other skin on it with a tight hand around it; squeeze the side of the pie if you want to look good, and adjust the shape of the pie; it doesn't matter if the pie is not wrapped up, we'll have two skins in pairs and we don't worry about the creep in the middle
10
A small amount of oil is poured into the frying pan on the ground floor, and the pie code is put in the pan after heating, and a layer of oil is painted on the surface with a brush; the mid-turn is two or three times, with two sides of gold and yellow, and the meat is ripe, and carrots are easily ripe, so the lid is branded in five minutes。
11
It's good。Pork carrot pie Make Tips
The pasta is as soft as the pastry; if it's made in small quantities, it's covered with cold water or warm water; if you want to have more than enough, it's soft enough to use half of the water, even if the pie cools up; 2. carrots and meat paste are made to make it soft, so that it is not covered with a scratch on the face, but it's not too low for the pot to be so high as to regulate the fire between the medium and the small fire, not too much oil, not a little pot to be used, and a little oil on the surface is not branded for lack of oil。