Pork leek zygote(zhu rou jiu cai he zi )

Pork leek zygote

Introduction:

"Chunmiao's message:" children, if you have time to help your family do some housework, it can not only exercise your self-care ability, but also let parents feel your growth. I wish you a healthy and happy growth! The "traditional" Hezi "method is to put stuffing in the middle of two thin round pieces of similar size, and then knead them together. Now, in order to adapt to the tense pace of life, and at the same time reduce the operation process, it is simplified to the current shape similar to flat dumplings, which can be finished with a piece of skin. "

Production steps:

Step 1: put the flour into the bowl

Step 2: add water, mix well, knead into a slightly soft, smooth dough, then cover with a wet cloth or cover, soak for about 40 minutes

Step 3: put the pork stuffing into the pot

Step 4: add appropriate amount of salt, soy sauce and vegetable oil, and stir evenly in one direction without additional water

Step 5: wash leeks and drain

Step 6: cut into small pieces

Step 7: mix well with meat stuffing, taste salty, if not salty, add some salt

Step 8: divide the dough into three parts for later operation

Step 9: divide a dough into 4 equal parts

Step 10: roll the small dose into an oval flat piece, put pork and leek stuffing on half of the place, and smooth it

Step 11: fold the dough in half and cover the filling

Step 12: pinch the leather edge tightly, or you can pinch the lace

Step 13: put a little oil in the skillet, put the zygote into the skillet, medium heat

Step 14: after one minute, turn the bottom over after the bottom is set

Step 15: close the lid and turn the flour over a low heat. When the cake is full of gas, it will be out of the pot

Step 16: cool slightly before eating

Step 17: let's have a beautiful picture

Materials required:

Dry flour: 800g

Water: moderate

Fresh leeks: 500g

Pork stuffing: 500g

Soy sauce: right amount

Vegetable oil: 20g (for filling)

Salt: right amount

Note: 1. The amount of flour and filling depends on your own situation; 2. The dough should be soft, so that the skin will not be hard; 3. There is no water in the meat, because the leek is tender. If you add water into the meat, it will come out of the water and be absorbed by the meat; if you add water, it will leak out of the soup, which will affect the taste and appearance; 4. The whole process should be medium and low fire, until both sides are golden Yellow, the middle belly bulge can be out of the pot, do not eat immediately, because the mouth is urgent, the heat inside will scald your mouth yo!

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Jiu Cai He Zi