Gazilla
By VicentaLakin
Of all the casseroles, my favorite is pumpkin-smelt-smelts, thin-skinned with thick pumpkins of meat, which tastes soft, but which are so much more fragrance, easier to break and harder to do. To be successful, lasagna and pie allocation are key, as is the practice of waffles. Today, you learn to have more pies, the skin is thin and unbreakable, and you can learn to do more。
Recipe Recommendations
- pork belly appropriate amount
- tender pumpkin appropriate amount
- flour appropriate amount
- garlic appropriate amount
- onion appropriate amount
- oil appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- salty fragrance
- melting
- ten minutes
- senior
Steps for Gazilla
1
Pumpkin cleans up and goes to the poach。
2
An appropriate amount of pumpkins is wiped and salted out。
3
Squeeze the water, and the juice is left on the face。
4
The flour is mixed with chopsticks on the side of the water of the pumpkin until it is in the form of a conglomerate without dry flour, which, after 10 minutes, is once again smoothed and covered with a shampoo for more than two hours. There are three key points in order to keep the wheat cakes good: the noodles must be soft; the hairs must be longer; the noodles and the coats must be soft。
5
Carpets with salt, storks。
6
Little onions cut fine。
7
Pumpkines, meat, onions and garlic mixed in the basin, and experienced people could judge the bland。
8
Split evenly into small pieces, rub round。
9
It's particularly soft. It's gonna have to be sticky with some dry flour and split it into small pieces。
10
It's a thin circle in the middle。
11
Put the pie on the face and cut eight equals around。
12
The permafrost has a good stretch, squeezing evenly to the top on the side of each corner, and the two edges have to overlap。
13
Seal it and place it down for another 10 minutes。
14
Pressed gently in the middle, pushed side-by-side, then changed the angle from the mid-to-out angles with a waffle bar (a local cereal tool, without a dumpling bar), with the aim of thinning the face of the middle closing, making the waffle big and thin, and evenly spreading the meat over the side. The bread cake made by a skilled man is thin and unbreakable, and can be seen through the skin。
15
When the pan is hot, it pours into a little edible oil, puts the waffle in, covers it, makes small and medium fire, remembers that the fire cannot be too small, that the pie is too long in the pot, that the tart is lost and the skin becomes hard。
16
It's about two or three minutes, two more minutes after the pie turns color and the brush is turned over。
17
Time don't choke. It's mostly observation of maturity, pasta is yellow and the pie is ripe。
18
Don't burn your mouth while it's hotGazilla Make Tips
There are three key points: first, the pastry must be soft; second, the hair must be longer; and third, the skin must be soft and hard to fit; otherwise, the skin can be broken easily. 2. Because the face of the waffles is generally soft, it is difficult to master, and experience can be gained by doing more. Three, pastry can't be too hot when it's too long in the pot, and the pie's water will be lost and the skin will get hard。