Salty pumpkin pie(xian xian er nan gua bing )

Salty pumpkin pie

Introduction:

"For the first time last year, it was very popular. There are also a few pumpkins in the fridge, which have just been made this year. This time it's the same stuff, so there's no photo. Pass on a recipe. "

Production steps:

Step 1: Pumpkin, a steaming rack on the pressure cooker steaming rack. Steam it in the pan and turn off the fire after one or two calls.

Step 2: get fans

Step 3: soak in water until soft

Step 4: remove the root and wash the watery black fungus

Step 5: wash a handful of salted cabbage

Step 6: wash the pork with rice washing water and peel it,

Step 7: dice the pork

Step 8: chop into minced meat

Step 9: cut the salty cauliflower and black fungus, mix them and chop them

Step 10: then, add the soaked vermicelli and chop them

Step 11: heat up the oil

Step 12: add the chopped stuffing and stir fry

Step 13: mix the wine with ingredients

Step 14: stir fry with salt

Step 15: add the right amount of spicy powder

Step 16: add cumin to taste. After that, let it cool in the pan.

Step 17: start to make skin: flour, a bowl (in fact, after adding flour, I can't say how much flour was used. But not more than the amount in the two bags in the picture, only half a bag of) glutinous rice flour, a bowl

Step 18: mix the flour and glutinous rice flour together

Step 19: steam the pumpkin warm, peel it and grind it into pumpkin paste with a spoon

Step 20: add pumpkin puree, stir while hot, knead with both hands to form smooth dough, cover with plastic film and let it stand. I think it's OK to do it directly. Because there's no yeast.

Step 21: then there's the stuffing, no photos. The two sides of the semi-finished cake are coated with bread bran.

Step 22: fry in a frying pan

Step 23: fry both sides golden

Step 24: take out the pot and put it on the plate. It's best to eat while it's hot.

Materials required:

Flour: more than one bowl

Glutinous rice flour: a bowl

Pork: half a catty

Salty cauliflower: a handful

Mung bean fans: a handful

Black fungus: a little

Bread bran: a little

Pumpkin: a steaming rack

Vegetable oil: 1.5 teaspoon

Cooking wine: a spoonful

Fresh spicy powder: appropriate amount

Cumin: moderate

Table salt: 2 teaspoons

Note: 1, this kind of filling is more successful, without MSG, it is very delicious. It's the role of cumin. 2. Peel is probably due to more flour added later. It tastes smooth.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: cumin

Chinese PinYin : Xian Xian Er Nan Gua Bing