Pork and bean pie(zhu rou dou jiao xian bing )

Pork and bean pie

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: blanch the beans in boiling water until they are unripe.

Step 3: cut the scallion, ginger and mustard mustard into pieces and mix well.

Step 4: cut the beans after boiling.

Step 5: put the cut beans into the meat and mix well.

Step 6: add sugar, salt, a small amount of pepper, drop into cooking wine, stir well.

Step 7: put the mixed stuffing in the refrigerator and set aside.

Step 8: pour the flour into the bowl, add a small amount of boiling water, and stir into snowflakes. Then add cold water and stir until smooth. (water should be added slowly)

Step 9: cover the dough with a wet cloth and wake up for 30 minutes.

Step 10: divide the dough into proper size formulations.

Step 11: roll the skin into a thick one in the middle and thin one on both sides, and wrap it with stuffing.

Step 12: tighten the mouth according to the way of wrapping.

Step 13: pat some dry powder on both sides to prevent sticking, and then flatten it gently.

Step 14: pour a small amount of oil into the pan and put the flattened pie into the pan.

Step 15: Fry slowly over low heat until the skin changes color and both sides are slightly yellow.

Materials required:

Pork foam: 300g

Doudou: a handful

Medium gluten flour: 250g

Boiled water: appropriate amount

Cold water: moderate

Scallion section: a small section

Ginger: three slices

Pickled mustard: one pack

Red pepper: right amount

Sugar: right amount

Salt: right amount

Cooking wine: moderate

Note: 1, do not like hot TX pepper can not put. 2. Fillings can be put in according to your preference. 3. Because of the salty taste of pickled mustard, there is no need for too much salt in the filling. 4. When the cake is fried slowly over low heat, the skin will turn from white to yellow. This is the result of the oil seeping into the skin slowly. After being fried at high temperature, the skin will become ripe. Moreover, due to the large amount of stuffing, the frying time needs to be longer to prevent gastrointestinal discomfort due to uncooked.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Zhu Rou Dou Jiao Xian Bing