Chinese Food
Mongolia pie is Kwai Fu.
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Hello, everyone. I'm the mother of pie. Ha ha. I like to eat such a big pie with thin skin. Then I went to the Internet and found her name is Mongolian pie. I learned by myself. On the day when I was born, I was burning pie, then burning broken water. It was the kind of high-level broken water that didn't flow down in a crash. I wanted to burn it out first, eat it, and then have the strength to give birth to children. This made our mother's treasure mothers anxious. From then on, the child was named pancake. I'm pancake mom. Thank you.
Cooking ingredients
Cooking Steps
Step1:The meat filling is casual. Now the main thing is noodles. Here is the concept that flour and water are 5-4. I used 500g flour and 400ml water. Take care of the temperature of the water here. Warm water. Water with the same temperature as your body temperature. Water that doesn't feel hot. And then with chopsticks and. It's going to be a sticky pot. Cover with plastic wrap and plac
Step2:Make stuffing when placing noodles. The meat filling is optional. It's better to have beef and onion, because it's authentic.
Step3:It's better to make the stuffing. Dip your hands in oil. Grab a piece of noodles and wrap the stuffing in it. Use a small fire in the pan. Use less oil. As little as possible, do not put oil. (PS - not too much emphasis here. More stuffing. It's OK to wrap it.) Then press the button and put it in the pot. Use your hand to pick and press your cake. It's thin. Pan fried on both sides because the skin is thin, so it ripens quickly. Complacenc
Step4:Jealous child. Prepare a small plate and pour vinegar and soy sauce on it. It's the best in the world. Bared teeth (use endless noodles and fillings. Put them in the refrigerator. You can eat them in two days. Remember not to put them too long. They stink
Step5:The finished product should be thin skin and big filling. Remember not to scratch too many sides. Otherwise, the skin is thick and the cake is hard
Step6:Congee and vegetables A kind of Pi
Cooking tips:The ratio of the Kwai to the water is 5-4 and the noodles do not use hands. Stir with chopsticks. I usually put the flour and stuffing in the fridge in the first night, and prepare the porridge with pickles in the morning. Very fast, no need to use a panel or a rolling pin, to dip a lot of oil with hands, to wrap up the noodles, and to put the stuffing in the pot. In less than 15 minutes. Very fast. Suitable for office workers. There are skills in making delicious dishes.
