Piccoli pie
By VicentaLakin
The eggplants bought were left in the corner, dehydrated, just for the pie. It's good
Recipe Recommendations
- medium-gluten flour 150g
- water 85g
- yeast 2g
- eggplant 1 piece
- green pepper of 4
- spiced powder 1g
- ginger powder 2g
- soy sauce 1.5 spoon
- oyster sauce 1 scoop
- salt 1 scoop
- corn oil 5 scoops
- slightly spicy
- fried
- three-quarters of an hour
- senior
Steps for Piccoli pie
1
What we made today is a pie. It's a little sticky when it's softer with warm water and yeast。
2
A little sticky hands need not be smooth at this point. It's half an hour to keep the film awake。
3
Handle my dehydrated eggplant and chili。
4
Cheese cuttin, add a spoon of salt to pick up and kill the moisture for 10 minutes。
5
Squeeze the extra moisture of the eggplant. Add pepper shredding, ginger powder, fragrance, raw smoke, turpentine。
6
This is a crucial step. The pan is cooked with a spoon of oil, and the plattered eggplant is cut off. The smell of eggplants and peppers is triggered by decorated oil, so that they can taste them。
7
Cheese out for backup. Anticipated osteoporosis, with a simple rinse of six small agents。
8
The formulation is flattened into a cow tongue and the material is divided on average at one end. Pie's practice is mainly to lift, pull, roll。
9
Done in sequence. Do it out of the pies flat. If you're in a hurry, wrap it up like a bag。
10
Squeeze with the palms, not with the scepter, easy to break。
11
The hot pot is cold, and the rest of the corn oil is hot for pie. Use your finger to resize by middle pressure。
12
When it is put down, do not flip and cover the whole trip with a little fire in the pan, on average for three minutes. It's the end of one. It's the way it's made。
13
It's just a two-faced gold-and-yellow oil。