Kyoto meat pie(jing dou rou bing )

Kyoto meat pie

Introduction:

"It's getting cooler and I'm having a good appetite. Sunday morning just wake up, still lying in bed, I plan to take advantage of the rest hard to do a few more dishes, take a few more dishes, so quickly got out of bed, wash gargle finished, immediately go to the food market to buy ingredients. After a busy day, I made Kyoto patty, shrimp with vermicelli and garlic, fried glutinous rice, wonton with fresh meat, noodles stewed with pork and so on. Kyoto Patty will soon be eliminated. "

Production steps:

Step 1: add warm water to the flour, stir with chopsticks to form snowflakes and dough

Step 2: cover the cloth and wake up for 15 minutes

Step 3: Mince Pork

Step 4: cut ginger and scallion into pieces

Step 5: put salt in minced pork, meijixian, soy sauce, pepper, chicken powder, stir vigorously

Step 6: add water soaked in mushrooms into ginger and onion powder (water can be added if there is no water soaked in mushrooms) to make ginger and onion juice

Step 7: add ginger and onion juice in several times, stir until gelatinous and marinate for 15 minutes

Step 8: knead the dough into long strips, cut it into proper size dough, roll it into thin dough, and cut an opening on the dough to the center of the circle

Step 9: add a layer of meat stuffing to the dough as shown in the picture

Step 10: fold the dough without meat stuffing in half as shown in the picture

Step 11: fold in half as shown in the picture

Step 12: finally pinch the necking

Step 13: heat the pan, brush with a layer of oil, put in the patty and cook for about three minutes to set the patty

Step 14: add water, cover and simmer for 5 minutes

Step 15: when the water is dry, open the lid, turn over and fry until golden brown

Materials required:

Medium gluten flour: right amount

Minced pork: right amount

Edible oil: right amount

Salt: right amount

Old style: moderate

Meijixian: moderate

Pepper: right amount

Chicken powder: right amount

Note: 1. Warm water and noodles will make the outer skin of meat cake crisp and the inner stuffing soft. 2. Dough and noodles are slightly softer than dumpling noodles. When rolling, oil can be applied on the chopping board to prevent sticking to the skin. 3. Try to roll the skin as thin as possible to make the meat delicious

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jing Dou Rou Bing