[DIY New Orleans barbecue pizza] - tender meat pizza(xin ao er liang kao rou pi sa nen rou bi sa bing )

[DIY New Orleans barbecue pizza] - tender meat pizza

Introduction:

"Adding a small amount of baking soda to pork can make it tender and neutralize its acidity."

Production steps:

Step 1: prepare cook 100 barbecue and cook 100 pizza.

Step 2: slice the pork.

Step 3: add ingredients cook 100, baking material, baking soda, salad oil, grab by hand, and marinate in the shade for 2 hours.

Step 4: put material a into the toaster.

Step 5: loosen the dough with slow stirring, add B olive oil and stir with medium speed.

Step 6: prepare pizza sauce: cut garlic, Pleurotus eryngii, basil leaves, tomato, onion and set aside.

Step 7: smooth dough for about 60 minutes.

Step 8: add salad oil, add garlic and onion, stir fry until fragrant.

Step 9: stir fry with Pleurotus eryngii and tomato.

Step 10: add tomato sauce and basil leaves.

Step 11: stir fry over low heat until thick. Add black pepper and salt.

Step 12: mix well and set aside.

Step 13: prepare the ingredients: corn, green and red pepper, onion, shredded cheese.

Step 14: put the pork into the oven and cook it.

Step 15: after fermentation, divide into two equal parts and relax for 10 minutes.

Step 16: put oil on the baking pan, make the dough into a thin skin with a thick edge in the middle, and then poke a small hole in the dough with a fork.

Step 17: add tomato sauce, pork, corn, shredded onion, shredded green and red pepper to the crust and sprinkle with pizza grass.

Step 18: Sprinkle with shredded cheese for 10 minutes.

Step 19: after the oven is preheated, put it into the middle and lower layer of the oven and bake at 210 ℃ for about 12 minutes.

Materials required:

High gluten flour: 100g

Low gluten flour: 100g

Fine granulated sugar: 10g

Instant yeast powder: appropriate amount

Milk: moderate

Onion: 1 / 2

Minced garlic: 1 tsp

Tomato: 250g

Ketchup: 70g

Basil leaf: 4 pieces

Pork: 200g

Corn kernels: 200g

Green and red pepper: 50g

Olive oil: 10 g

Pleurotus eryngii: 20g

Salt: 3 / 4 tsp

Salad oil: 1 tbsp 10 g

Black pepper: 2G

Baking soda: a little

Barbecue material: 10g

Pizza: moderate

Shredded cheese for pizza: 200g

Note: 1, why does the pork put baking soda? Because pork is acidic, baking soda is alkaline, put both together to neutralize. And baking soda can make meat tender. 2. When making flour, you must relax so that you can have a good shape. 3. Ingredients can vary according to personal preference. 4. Put less black corn, because black looks a little dirty.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xin Ao Er Liang Kao Rou Pi Sa Nen Rou Bi Sa Bing