Home pork pie
By VicentaLakin
There were fewer people eating while making pots and more materials, so they wanted to make pie. By the way, check out the differences in the taste of the different pies。
Recipe Recommendations
- salty and fresh
- melting
- half an hour
- ordinary
Steps for Home pork pie
1
The practice is described in more detail in a previous home-based poster。
2
The same is true of the previous article. Don't wake up, pick up a small agent, put on a proper amount of edible oil, and put a plastic bag in it for 40 minutes. I've been awake for four hours in the fridge。
3
First package method - roll it out. It's a net-red practice. It's a board-painting scheme。
4
A long face。
5
Put a long slip in the middle, like a map。
6
Then pull up both sides and wrap it in a long roll。
7
Take one of the rolls and roll to the other。
8
Put the head of the shut-down under the table. Slap it。
9
Second package - fold out. Put the noodles in a square。
10
Put the proper meat pie on。
11
Spoons of flat meat and a quarter of the blank。
12
Cut in the blanks。
13
Turn down those parts that have no meat, grab the edge。
14
Turn right again。
15
Just a little bit more。
16
Pancakes are pre-heated, light fire, proper oil. Packed pies will be put in the cake, set on fire, folded into cakes, branded for four minutes. I also packed two small fill-outs. The middle process was not recorded and opened in four minutes, almost. Turned the fire into another two minutes, making the skin a little more thinner。
17
Final one -- roll out the pie. It's open to see many layers, many in the middle and many in the outer areas. It tastes soft, the edges of the pie are so thin, it's easy to break, it's not easy to control, and it's a little broken in my branding. There's a little bit more in the middle of the cake, and the whole is a little bit uneven。
18
The finished two-- folded pie. It's split, four layers of skin, two layers of meat, and it's thin. This taste is best measured by a senior pie lover, Grandmother。
19
One more. As for the two little tortillas, the failure of the bag, a bump on the bottom, is not worthy of a photograph. The pie is then folded, easy to master, and the finished is delicious。