Pork and scallion pie(zhu rou da cong xian bing )

Pork and scallion pie

Introduction:

"When I came back from work a few days ago, my husband took a rest at home. As soon as I came in, I smelled the house full of meat. It's a pity that I didn't take the steps at home. Today, when I took a rest at home, I thought of the house full of fragrant meat. My husband said that he wanted to eat meat. I said yes, please do it again. It's just time to take the steps and share them with you So this delicious meat cake comes out. Do you think it's delicious

Production steps:

Step 1: mix the flour with warm water to make a slightly soft dough, cover it with plastic wrap and wake up for 15 minutes. The dough should be slightly soft.

Step 2: add minced ginger, yellow rice wine, soy sauce, sugar, salt, white pepper, monosodium glutamate and chicken essence into the pork stuffing and stir.

Step 3: add proper amount of water to the meat stuffing, and stir the pork stuffing.

Step 4: chop the scallion, add it into the pork stuffing and stir well.

Step 5: roll the flour into a large wafer and cut it from the middle to the edge of the wafer.

Step 6: spread the pork stuffing evenly on 3 / 4 of the dough.

Step 7: cover the 1 / 4 dough without meat stuffing.

Step 8: fold again.

Step 9: fold again and crush the edge after folding.

Step 10: hold the corner with your hand and press it in again.

Step 11: put 60% oil into the cake pan, put the cake in, don't turn it over immediately, wait for one side to be cooked, then turn it over, and bake the other side.

Step 12: cook both sides.

Step 13: eat, drool, ha ha.

Materials required:

Fuqiangfen: 200g

Pork stuffing: 150g

Scallion: 100g

Corn oil: right amount

Salt: right amount

Yellow rice wine: right amount

Soy sauce: right amount

White pepper: right amount

Sugar: right amount

MSG: right amount

Chicken essence: appropriate amount

Note: 1. Add water to the meat stuffing to make it more tender, but don't add too much. If you add too much, it's time to make the soup. 2. You can't turn the pie right away. It's too early for fear that it will break

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Da Cong Xian Bing