Carrot and fungus pie

Carrot and fungus pie

Introduction:

"The leftover dregs of carrot juice can be used as stuffing to make pancakes, which can reduce the hard work of stuffing without waste. It can be said that it can kill two birds with one stone."

Production steps:

Step 1: cut the soaked fungus into small pieces

Step 2: Reserve carrot dregs

Step 3: cut shallots

Step 4: add soy sauce, salt, thirteen spice chicken essence and a little water to the meat stuffing, mix well in one direction, and add water little by little

Step 5: put the agaric into the meat and mix well

Step 6: add carrot dregs and shallots and mix well

Step 7: mix the corn oil well, and add sesame oil to improve the flavor

Step 8: mix the flour with hot water and cool water at the ratio of 10:2. Make the flour soft

Step 9: wake up the dough for 40 minutes (longer time will make the dough softer and more effective) and rub it into strips

Step 10: cut the dosage

Step 11: rolling good leather

Step 12: make a bun

Step 13: turn over and flatten with your hands

Step 14: heat the pan, add oil and bake the pie

Step 15: bake until both sides are golden. Turn the pie a few more times. The pie will swell and the pie will be ripe

Materials required:

Flour: right amount

Carrot residue: right amount

Meat stuffing: right amount

Auricularia auricula: right amount

Oil: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Thirteen spices: appropriate amount

Oil salt: right amount

Shallot: moderate

Note: judge whether the pie is cooked - when the pie is bulging, the pie will be cooked. The dough must be soft, and wake up a little longer. In this way, the skin rolled out has strong extensibility, so that the pie can be thin and not exposed, and the stuffing can be large.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh