Cowpea pie

Cowpea pie

Introduction:

"Cowpea is commonly known as long beans, with beans, beans, line beans, etc., here in Hebei is also called" 18 beans. ". Every year my family planted a bed. When I was a child, out of curiosity, I really counted how many beans there would be on a bean. Now there are more than 18 cowpeas. Traditional Chinese medicine believes that cowpea has the effect of invigorating the spleen and tonifying the kidney. This is the peak season for cowpea ripening. When I went home on Saturday, I picked a handful of fresh cowpeas from my mother's garden and prepared to go back to bake pies. "

Production steps:

Step 1: pour the gluten powder and salt into the basin and mix well. Pour hot water and stir about 1 / 5 of the flour;

Step 2: knead to cool flocs for 5 minutes;

Step 3: knead again until the dough becomes smooth and delicate, then wake up for another 5 minutes;

Step 4: cut onion and ginger into small pieces and set aside;

Step 5: wash the cowpea with water, boil water in the pot, add a spoonful of alkali noodles, wait for the water to boil, put the cowpea into the pot and blanch it, then put it into cold water to cool;

Step 6: pour the oil into the pan, heat it over low heat, add lard, wait for the oil to melt, add a large piece of material and saute until fragrant;

Step 7: stir fry pork stuffing;

Step 8: when the meat changes color, add appropriate amount of bean paste and soy sauce to taste, add onion and ginger, stir fry evenly, turn off the heat;

Step 9: dice the cowpea into small cubes, put it into the pot with the meat stuffing, add the chopped green onion, sesame oil, pepper and a small amount of salt, and mix well;

Step 10: knead the dough into long strips, cut it into ingredients and roll it into skin;

Step 11: pack the stuffing and close up like a bun;

Step 12: then gently press flat with four fingers;

Step 13: preheat the bottom plate of the pie in advance with the electric pancake pan, cauterize the folded side of the pie downward, turn it over and brush oil after it changes color, so that the pie can be fried until both sides are golden;

Step 14: take out the pot and put it into a leaky basin.

Materials required:

Medium gluten flour: 250g

Salt: 2G

Hot water: 60g

Cold water: 80g

Lean meat: right amount

Cowpea: right amount

Edible oil: right amount

Lard: right amount

Sesame oil: appropriate amount

Bean paste: right amount

Soy sauce: right amount

Ginger: right amount

Scallion white: moderate

Pepper: right amount

Note: 1. When blanching cowpeas, add a small spoon of alkali noodles to make them more green and easier to blanch; 2. Don't blanch cowpeas too much, bring water into the pot, and then take out the water when it is boiled; 3. Because the bean paste and soy sauce are put into the meat stuffing, you must put less salt at the end to avoid mixing the stuffing with salty; 4. When pulling the agent, its size is similar to the normal dumpling skin 5. The thickness of the two sides of the pie is not the same, so the fold side needs to be baked a little longer, because the stuffing is cooked, so as long as the skin is cooked; 6. When the pie is cooked, it should be eaten while it is hot, if it is cold, it is not delicious.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh