Mutton, scallion and carrot pie(yang rou da cong hu luo bo xian bing )

Mutton, scallion and carrot pie

Introduction:

"For children who don't like to eat vegetables, they often make steamed buns, dumplings, pies and so on. They can take the opportunity to add several kinds of vegetables to the meat stuffing. It's really a good way to eat more vegetables. "

Production steps:

Step 1: wash the mutton and cut it into small pieces.

Step 2: chop the scallion into scallion; cut the carrot into small pieces; put the scallion, carrot and other seasonings in meat filling material a into the blender (if the blender is not big enough, the material can be divided into two parts for operation).

Step 3: install the blender to stir, and put the meat stuffing into the refrigerator for storage.

Step 4: pour the newly boiled water into the flour in circles. Do not let the boiling water concentrate at one point. Stir with chopsticks to form a loose dough.

Step 5: pour in cold water and stir well with chopsticks.

Step 6: knead it into a wet and sticky dough.

Step 7: sprinkle a little flour on the panel, take out the dough from the basin, and continue to knead it with hands. It doesn't need to be forced deliberately. Knead it into a non stick dough.

Step 8: sprinkle a little flour on the panel, put the kneaded dough on it, buckle it with a basin or cover it with plastic wrap, and relax for 30 minutes at room temperature. Loose dough is smooth and soft.

Step 9: rub the loose dough into long strips with the same thickness to facilitate segmentation.

Step 10: divide the dough into 8 equal parts.

Step 11: round the small dough by hand, press it into a round cake shape, roll it into a thick dough in the middle and a thin dough around, about 10-12cm in diameter, and then put the mutton stuffing on it.

Step 12: wrap it in the shape of a bun, hold it in the middle and seal the mouth.

Step 13: put the seal down, flatten it into a small round cake with the palm of your hand, and relax for 5 minutes at room temperature.

Step 14: put 2 tbsp salad oil into the pan, put the pie into the pan, and slowly fry both sides of the pie with low heat until golden.

Materials required:

Mutton: 200g

Scallion: 25g

Carrot: 1 (small)

Salt: 1 / 2 tsp

Water: 2 tbsp

Soy sauce: 1 tbsp

Cooking wine: 1 tsp

White pepper: 1 / 4 tsp

Sesame oil: 1 tbsp

Whole egg: 1

Medium gluten flour: 200g

Boiled water: 50g

Cold water: 75g

Note: 1, in order to make the pie tender, smooth and juicy, you need to add a little fat in the lean meat, I added lamb chops. 2. The ratio of crust to filling is about 1:1. 3. The crust of the cake is semi hot noodles. First, pour the boiling water into the flour in a circular way, stir it into a loose small dough, and then add an appropriate amount of cold water to form a moderate soft and hard dough, which is called semi hot noodles. 4. The amount of salt and soy sauce can be increased or decreased according to personal taste. 5. The amount of water in dough should also be adjusted according to the draught of flour.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: Original

Chinese PinYin : Yang Rou Da Cong Hu Luo Bo Xian Bing