Curry barbecued pork fillet(ka li cha shao su jiao )

Curry barbecued pork fillet

Introduction:

"As soon as I finished barbecued pork, I bought a thousand layers of pastry, leaving a part of it for barbecued pork. I remember that Guangzhou teahouses often have barbecued pastry and preserved egg pastry, which are very popular. They are not greasy but fragrant, crisp, pure and classic

Production steps:

Step 1: chop the barbecued pork into small pieces, boil the potatoes until they are cooked, peel and cut them into small pieces;

Step 2: put a little oil on the pot, open the medium heat, and saute the barbecued pork until fragrant, then place the barbecued pork, leaving oil at the bottom of the pot;

Step 3: pour in the potatoes and mash them with a shovel;

Step 4: pour in the barbecued pork, add 1 tbsp of soy sauce, 1 / 2 tbsp of sugar and 1 / 2 tbsp of curry powder, stir well with a shovel and set aside.

Step 5: take out the pastry from the refrigerator, open it while it is frozen, and use a ruler to mark the length between the two fold marks, which means square;

Step 6: cut the pastry into squares with a knife;

Step 7: put the filling in one corner of the pastry;

Step 8: apply whole egg liquid around the pastry with cotton stick;

Step 9: cover diagonally and pinch the necking tightly by hand;

Step 10: coat the whole egg liquid on the surface of the pinched crisp corner;

Step 11: make a few holes on the top of the corner, so that when baking, the air inside will expand and there will be holes for exhaust, so as not to laugh (opening). Put it into the preheated oven, use the bake function, use the bake function 190 ° C (375 ° f), bake for 10 minutes first, then turn the pan 180 ° and bake for about 10 minutes. It's better to open the box for a few minutes later. If the surface is dark, take it out immediately.

Materials required:

Melaleuca: 1 box

Barbecued pork: about 100

Potatoes: About 50g

Egg: 1

Coffee powder: moderate

Soy sauce: moderate

Sugar: right amount

Curry powder: right amount

Note: first, with pastry baked pie, the stuffing should not be too wet, to use barbecue crisp, preserved egg crisp, salted egg crisp and so on again appropriate, if used to roast apple pie, with green apple is better, because the green apple moisture is less, if baked pineapple pie, should fry the stuffing slightly dry; second, the oven temperature is only for your reference, because different version, different volume of the oven in the same time On the scale, the actual heat is different, and the size of the oven and the amount of the baked food are quite different. It is best to roast the food before and after the roasting in half the theoretical time, so that it is more uniform. Three, it is best to open the oven lamp and go through the baking time of 2/3.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Curry

Chinese PinYin : Ka Li Cha Shao Su Jiao