Chinese Food
Pork and shallot pie
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In fact, it's OK to use green onions. It's just that the new ones are coming down. The filling color looks more pleasant. -
Cooking ingredients
Cooking Steps
Step1:I like to use streaky pork. It has no tendons and smells good. It's OK to use other meat fillings. No hard requirements.
Step2:Cut it into meat.
Step3:Add soy sauce, fish sauce, pepper noodles, chicken essence, sugar. I love fish sauce recently. I can't put the same amount of cooking wine.
Step4:Well done.
Step5:Cut the shallots into small pieces.
Step6:Pour it into the meat bowl. Add vegetable oil. I use rapeseed oil. It's very fragrant. Mix the onion with oil first. It doesn't like wilting and water.
Step7:Mix well with the meat.
Step8:Half the flour with 80g boiling wate
Step9:Mix the other half with 45g cold water. The amount of water depends on the situation. The flour is different. The water absorption is different.
Step10:Just knead it into a ball. Wake up for 10 minutes. Knead it. It'll take another half an hour to wake up.
Step11:Rub the growth bar after waking u
Step12:Divided into 15 small doses on average. One is 20g. It's very small. You can make it bigger according to the situation.
Step13:Put it on the oiled plate. Oil the dough surface. Cover with plastic wrap and wake up for 30 minutes. Or refrigerate overnight. Morning bag.
Step14:Roll it into a cake, put meat stuffing on it. It's very strong. It won't break. The panel should also be oiled. It won't stick.
Step15:It's wrapped like a bun. You have to tighten your mouth if you don't want it to show.
Step16:All wrapped u
Step17:Put more oil in the pot. It will be crispy outside and tender inside. Otherwise, the pie will not be as delicious as it was bought. It belongs to the state of half explosion.
Step18:You can put the cake when the oil temperature is 170. Don't use too much fire. The skin is pasted. It's not cooked in the middle. Just use a small fire.
Step19:It's just golden on both sides. Take out the oil control.
Step20:Have some meatloaf and rice porridge. Absolutely.
Cooking tips:1. What I do is the ratio of skin and filling is about 1 / 1. If you like the big filling, you can make more filling. You can make 1 / 2 of it. 2. And this flavor. When you mix the stuffing, you can taste it yourself. Everyone's taste is different. 3. If you don't like oil, you can fry it. It's definitely not fragrant. There are skills in making delicious dishes.
