Mixed pie(shi jin xian bing )

Mixed pie

Introduction:

Production steps:

Step 1: soak the noodles in boiling water and mince them, shred the carrots and chop them, fry the eggs and chop them, chop the leeks, chop the oil residue and dice the tofu. Get these fillings ready first.

Step 2: pour 6 fillings into a larger bowl, then put the seasoning and stir well

Step 3: appropriate amount of flour, preferably high gluten flour or dumpling flour.

Step 4: add two-thirds of the flour with boiled water, and the remaining one-third with cold water. Stir with chopsticks. Knead the flour when it is not hot. Knead it smooth and wake up for 30 minutes.

Step 5: then knead it into a long strip as shown in the picture

Step 6: cut into small pieces.

Step 7: stick powder on both ends and flatten with palm.

Step 8: roll the dough into thin dumpling skin and set aside.

Step 9: put the dough on the palm of your hand and put in two spoonfuls of stuffing.

Step 10: close your mouth like a bun.

Step 11: then flatten it on the panel. Spare after making the green body

Step 12: put the oil in the pan, put your hand on the top of the pan, put in the pie when your hand feels warm, fry it for 1 minute, put 20 grams of water on the pan cover, and fry it slowly over low heat for 3 minutes.

Step 13: then turn it on the reverse side and continue to fry until it is golden.

Step 14: the golden color and attractive aroma of the assorted pie is super delicious

Materials required:

Flour: right amount

Vermicelli: right amount

Eggs: right amount

Tofu: right amount

Moderate amount: carrot

Oil residue: appropriate amount

Leeks: moderate

Salt: right amount

Ginger powder: appropriate amount

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: 1. If there is no oil residue, you can put some fat and lean meat stuffing, or pure lean meat stuffing, of course, it can also be plain stuffing. The taste of oil residue is the most fragrant, and the food mixed with animal fat is the most beautiful. If you are afraid of long meat, you can also make plain stuffing. The taste of this plain filling is also excellent. 2. The dough should be rolled into dumplings with thick and thin skin, and the fried pie skin is more crisp. 3. If you want the pie not to paste and the pot not to blacken, you must be by the fire when frying. You can't leave. Turn it over in time to make the color of both sides golden.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shi Jin Xian Bing