Chinese Food
Stewed pork with casserole
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When I was in primary school, my mother often cut and mixed the leftover marinated pig's head and meat that day in the shop. She used the Guokui stall to cover several Guokui. Generally, one Guokui covered one or two half of the meat. There was a lot of thin skin and stuffing. The fat oil was baked into the pasta. It was crispy This has always been a make-up meal. So I also grow a lot of meat. Ha ha After college, work and family, I often think of this. Then I began to pound my own stewed meat and make cakes
Cooking ingredients
Cooking Steps
Step1:Flour, yeast, sugar, warm water and flour. Ferment to twice the size. The tissue is honeycom
Step2:After fermentation, exhaust the dough. Roll the dough into strips. Cut into small dough of about 68g. Relax a little
Step3:Marinated Diced Pork, marinade, pepper powder and scallion mix wel
Step4:Roll out the dough and wrap in the right amount of marinated diced mea
Step5:Wrap it. Press it lightl
Step6:Roll out the dough and relax.
Step7:Put it in the pot. Bake on low heat. (no need to drain oil
Step8:Golden brown on both side
Step9:Golden brown on both side
Step10:Place in a baking pan. Place in a preheated oven at 180 degrees. Bake for ten minutes
Step11:The finished product is crispy on the outside and moist in the inside. When the children eat it hot, it's better to cut it open. The hot gas inside is easy to burn the childre
Cooking tips:Every time the stewed meat is more than marinated. If it's a little fatter, it's not enough to eat. It's really good. My children don't eat fat. But they don't dislike eating this pot helmet with fat. In the baking process, the fat will give off some fat. So they don't worry about greasy. In addition, we don't use oil in dough processing. Don't worry about growing a lot of meat There are skills in making delicious dishes with normal intake.
