Pork bean pie
By VicentaLakin
Recipe Recommendations
- pork minced 300g
- beans a small handful
- medium-gluten flour 250g
- boiling water appropriate amount
- cold water appropriate amount
- Qingcangduan a subsection
- ginger three pieces
- mustard a pack
- bell pepper appropriate amount
- sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- slightly spicy
- fried
- several hours
- ordinary
Steps for Pork bean pie
1
Raw materials。
2
The bean bean is in the water until it's dead。
3
Onion, ginger, squeezing and grafting in meat。
4
After the water, the bean horn cut the end。
5
Cut the bean bean horns and mix them in the meat。
6
Add sugar, salt, a small amount of chili, evenly mixed with wine。
7
We'll put the blend in the freezer。
8
Flour pours into the basin, with a small amount of open water mixed into snowflake. Then you add cold water and you rub it in smooth noodles. ♪ Water's gotta be slow ♪
9
Scratch it with wet cloth and wake up for 30 minutes。
10
Split the dough into the right size。
11
It's thick in the middle, it's thin in the skin, and it's covered in the pie。
12
You can keep your mouth shut as you like。
13
A little dry powder on both sides, so as not to be sticky and then flatten。
14
A small amount of bottom oil is poured into the pan, and the flat pie is inserted。
15
The fire is slow to fry, and when the cake skin changes colour and the yellow on both sides comes out。Pork bean pie Make Tips
1. You can not put TX peppers that don't like spicy peppers.
2. The fillings can be added according to your preferences.
3. Due to the salty taste of pickled mustard, there is no need for too much salt in the filling.
4. Fry slowly over low heat, and the cake skin will slowly turn from white to yellow. This is the expression of the oil slowly penetrating into the cake skin and frying at high temperature, the cake skin will become ripe. Moreover, due to the large number of fillings wrapped, the frying time needs to be longer to prevent gastrointestinal discomfort caused by undercooking.
2. The fillings can be added according to your preferences.
3. Due to the salty taste of pickled mustard, there is no need for too much salt in the filling.
4. Fry slowly over low heat, and the cake skin will slowly turn from white to yellow. This is the expression of the oil slowly penetrating into the cake skin and frying at high temperature, the cake skin will become ripe. Moreover, due to the large number of fillings wrapped, the frying time needs to be longer to prevent gastrointestinal discomfort caused by undercooking.