Chinese Food
Pork pie
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There are many breakfasts in the alley next to the unit. There are residential areas on both sides. There are many crowded cars at work. It is often blocked to have breakfast. The pie seller is in the middle. There are fifty or sixty big electric cakes out of the pan. But they are often robbed as soon as they are out of the pan. They are really very popular. Sometimes I didn't grab it. Wait for the next heat. It will take more than ten minutes. Then I'm not interested. I think - hum. I'll make it myself later. I want to eat as much as I want. OK, I admit. Now I'm finally the villain's dream. I can do what I want and when I want. Pie is a breakfast with a strong Chinese flavor. There are several ways to make noodles. They are hot, hairy and so on. But I personally think the dead noodles, that is, the unfermented noodles, are convenient, but they are really not soft and delicious. If you want to eat hot pasta for breakfast, the second fermentation can let you wait until the flowers are gone. At least get up early in the morning
Cooking ingredients
Cooking Steps
Step1:Paste the ingredients again, otherwise you won't be able to see clearly ~ ~ ingredients (about 8 pies of 70g can be made) - 150g of dough a - medium flour, 90g of milk, 2G of yeast, 300g of minced pork, 15g of water, 5g of oil, 3G of old soy sauce, 10g of raw soy sauce, 20g of oyster sauce, 5g of sugar, a little of pepper, a little of ginger, a little of garlic, a little of scallion, a little of c-salad oil, 50g of water, a little of green onion dipped in D-1 tbsp of Haitian rice dressing 2 tbsp vinegar, 1 tbsp sugar (for reference) note - the milk in the dough can also be changed into 85g water. Mix the dough materials in advance the night before last. The dough has good tension and smooth surface. Cover with plastic film or lid. Let stand at room temperature for about 30 minutes and transfer into refrigerator for fermentation.
Step2:The next morning, take out the fermented dough. After exhausting the air, divide it into the required size (I used 30 grams of one. The skin is thin and the filling is delicious). Cover the small dosage with the plastic wrap and relax for about 10 minutes
Step3:Blend stuffing - mix all the stuffing ingredients together. Stir in one direction until stiff.
Step4:Roll out the small preparation into a thin skin with a thick middle and a thin circumference. Pack in the filling.
Step5:Poke at the place where you pinched the pleats after closing. Avoid that the skin here is too thick. In turn, slightly pat it flat.
Step6:Brush thin oil in the pan. Put the pie in. Turn it gently by hand to make the pie evenly colored.
Step7:Pour in a little water. Cover. Turn to medium low heat.
Step8:After the water is dried, turn the pie upside down. Turn the pot slightly to make the pie color better. After the two sides are colored, sprinkle some scallion. Turn the pan over again. Fry for a while and then take it out. It's better to eat it while it's hot (this portion. It's suitable for me to fry for about six minutes. If the meat is too thick, adjust the frying time as appropriate).
Step9:Well, it's like this. The skin is thin and the filling is thick and juicy
Cooking tips:The wrapped pie can be directly fried in the pot. It's very convenient. The dough that hasn't been used up can be refrigerated. It can still be used the next morning. It's very convenient. This method saves the long time waiting for fermentation in the morning. It's really the good news for office workers. There are skills in making delicious dishes.
