Now is the season when tender pumpkins are on the market, tender pumpkins are different from noodle pumpkins eaten in autumn and winter, the taste is tender and watery, some similar to zucchini, but different nutrition and taste. Today, I will eat it in a tender pumpkin stuffing box, and the two-sided golden filling box will bite into a charred and crispy bite, not to mention how delicious.
Fresh and tender pumpkin washed, whether to peel depends on the habits of each family, if not peeled, you need to rub it with salt several times.
Rub the pumpkin into thin wires with a rub, place in a container with a little salt and stir to let stand.
Stir in the minced meat with chopped shallots, ginger, minced garlic, thirteen spices, soy sauce, soy sauce, soy sauce, cooking oil, oyster sauce, sesame oil and salt.
Squeeze the shredded pumpkin with both hands, cut it with a few knives, then mix well in the meat filling that has been stirred.
Add a little salt to the flour and form a soft dough and let rise for 20 minutes. After waking up, the dough is fully kneaded, divided into small dough of moderate size, take a small dough and roll out into a thin round dough crust around the thick middle, and put the stirred filling on the left half of the dough.
With your right hand, fold the right half of the dough in half to the left and pinch the edges, eventually holding the edges firmly.
Pressing the lace can make the adhesion of the edges more difficult to expose the filling and leak the soup.
Put a small amount of oil in the pot, put the filling box into the pot for baking, and be sure to cover the pot with a low heat during the whole process. About every 2 minutes or so, turn the noodles over, burn the two sides golden, the box is bulging and cooked, and you can put it on the plate.
Look at the burnt box is not particularly beautiful color and appetite?
The filling box should be kept on low heat when baking, so that after maturity, the skin is crisp and tender, and frequent turning can ensure that the crust will not be pasted. Cover the pan with a lid during baking to help the filling ripen and prevent moisture loss and cause the crust to harden.