Cream egg pie
By VicentaLakin
Pie is no stranger to the North and is one of the most common staples on the table. We eat almost two pies a week. Pie can be divided into hair pie, hot pie and dead pie. Pie needs pre-fermented noodles, which is more time-consuming. It gets dry when the dead pie gets cold. So the most common thing in our family is a hot pie, which is not only simple, it's soft, it doesn't get hard. And when you have the skill, and when you have the face, put boiling water, and then cool it, so that it will be softer. It's the most classic pie in the family, and it tastes better with a little shrimp skin. Small shrimp skins are not only delicious but also nutritious. They're very good saucers. The cauliflower is delicious, but it is particularly easy to come out of water and change color, and it is possible to avoid this problem with attention being paid to it: Be careful with herbs when they are washed, and when they are washed, you have to keep herbs under control, and when you put them together, you can lock them up and make them less watery. Finally, the salin is put on before the wrapping and the water is avoided. So let's see what we do with the egg pie
Recipe Recommendations
- flour 250g
- boiling water 110g
- cold water 30g
- leek 200g
- eggs of 3
- shrimp skin 30g
- salt 3g
- peanut oil 20ml
- sesame oil 10ml
- salty and fresh
- melting
- half an hour
- simple
Steps for Cream egg pie
1
first of all, we have to be ready to make all the foods that we need to use: 250g flour, 200g pickles, 3 eggs, 30g shrimp skin. first, the herbs are washed clean and the water is dried up; then the flour is poured into the flour and the flour in the flour basin, which is mixed with hot water, with chopsticks to make it look like a shroud, while the water is mixed up with the water, so that the water is not poured in at once. when it cools, it rubs its hands into smooth noodles, and then covers the nice ones with a shampoo covering for about 20 minutes。
2
eggs are thrown into the bowl with chopsticks, and they are fully integrated into the egg rinsing and egg fluids, with a thin foam on the surface of the egg; shrimp skins are cleaned up in reserve; the burning of the bottom pan is so hot as to burn in the palm that it pours into peanut oil 15ml; the egg fluids are poured into the pan after the oil has heated up, and the bottom pan is shaken to allow the egg fluids to expand rapidly. shrimp skins that were washed before they were spilled, with chopsticks, quickly disassembled the eggs, the more they were torn. because the eggs are not only softer, they don't have to be cut。
3
scratches of dried water are cut to shreds and placed in the cuisine pellets with dry eggs and shrimp skins. the oil is transferred to 10 ml, mixed with chopsticks, which are prepared for salinization, which is not easy to produce。
4
On the board, a proper amount of flour was sprayed, and the fine paste was even. The medium-sized facial agent, which is rounded with the hand, then folded into the thick skin of the thin surroundings with a crutches, so that the wrapping is thin. Try to be thin, it'll taste good。
5
It's time for salt to be added to the platinum, and when it's modulated, it's going to put a little bit more of the pate in the plume. Then he squeezed the edge of the skin like a bun, and wrapped it like a bun, and then he squeezed the mouth and spread it down, with his hands softly, into thin pies。
6
Burning in the pan is so hot that it is brushed with oil that it spreads the pate embryos into the pot. It is branded on the bottom with a little gold and yellow, then it continues to be branded on the other side。
7
They will be branded with gold and yellow on both sides. The fragrance is fresh and tastes the best while it's hot。Cream egg pie Make Tips
One, the face of a pie can be either hair, hot, cold water, or first, then cold water and flour. Make pie noodles as soft as possible, because some moisture will evaporate during the branding process, and if they are a little hard, the pie skin will be a little hard. 2. Roots enter some soil when cutting beryllium, and it is not easy to clean them up, and then cut them off with a knife and then wash them. If you have to control the water after washing it, if you are concerned that it's coming out of the water, you can not put salt on it, and you can put salt in it when you're ready to pack it. Three, cauliflower and shrimp skins are very fresh in their own taste, so they don't need any more extra sauce, but only salt and perfume. They can be added to their own preferences, and they can also have a bit of fans, black wood, carrots and shrimps, which taste better. It is not appropriate for the pies to be too long, so that the basic skin is yellow and yellow, and can come out of the pan, because the pies themselves are easier to cook。