Recently, the price of dishes is more expensive than meat, so start eating meat! Simple pure, deep emotion. Take a bite of the juicy pie and bring out the delicious taste of chives and tender gravy, firmly grasping everyone's taste buds. The pie, which we make by using semi-blanched noodles, can be made with rich chives and sweet pork, beef, and even vegetables (anthracite) according to personal preference.
If you want to burst the juice, you must let the gravy be released, and when making the ground meat, you must add some water to stir to make the meat sticky, so that after the meat is cooked, it will be tender and juicy. Making your own pie can make the pie more and more solid, each one is full and round, the dough skin is fragrant, as long as it is slightly fried, it can have a crispy outer skin, and the taste of the inner filling is bursting, which makes people fragrant and happy, and the aftertaste is endless.
People who are afraid of hot, when eating pie, you can first bite a small hole in the dough, pour out the soup to taste fresh, and then eat the pie, be sure to be careful to burn the mouth Oh ~ home cooking how little meat cake! The combination of steamed meatloaf is varied, such as steamed meatloaf with plum vegetables, steamed meatloaf with mushrooms, steamed meatloaf with salted eggs, etc., all of which are well-known recipes. In fact, how can the combination of steamed meatloaf be so small, and the addition of other ingredients has a different flavor.
Meatloaf is believed to be known to everyone and is also one of the resident dishes on the table. Even if everyone's favorite steamed meatloaf is slightly different, but in the end they will want the meatloaf to taste elastic, the uncle found a small secret, you can thin the skin and filling, do not believe to see it ~
ingredient:
Filling: 300g ground pork, 0.5 tbsp soy sauce, 0.5 tbsp rice wine, 1 tbsp minced ginger, 1/2 onion (small pieces), pepper, 1 tsp vegetable and fruit FLAVOR
Dough: 200 g of medium gluten flour, 110 g of hot water, 2 g of salt
1: Add salt to the medium gluten flour and pour into hot water, mix with a tablespoon to form a dough flocculent. The most important tip is not to knead the dough directly, leave the dough floc in a flocculent for more than 15 minutes, mix and knead into a small dough of about 20 grams for a total of 15 pieces.
2: Cut the onion into small finely chopped and ground the ginger into minced ginger. All the meat filling ingredients are mixed evenly, you can add 0.5 tbsp of water, draw water to increase the soup, the meat filling is also relatively smooth and tender, take a small dough, press into a small round cake, roll out the dough stick into a small round piece, to a very thin.
3, put in the hand into the appropriate amount of filling, wrapped well, close the mouth down, usually I will knead the edge of the dough pad, pour 1 spoon of flour, if the filling is confiscated well, you can directly dip the flour on the pad, it is better to glue with flour. Also prepare a few kitchen tissues to absorb the spilled sauce from the crust.
4: Add a small amount of oil to a frying pan and fry slowly over medium-low heat until golden brown on both sides. The freshly wrapped pie is easy to fry, the real skin is thin and filling, and the juice is bursting, and my mother said it was better than what was sold outside.
Uncle tips
1, more pies can be stored in the freezer, the day before the meal is placed on the plate on average, placed in the refrigerator to de-icing.
2, but the iced pie is cooked for a long time, the fire should be smaller, slowly cooked.