Kyoto meat pie
Introduction:
"It's getting cooler and I'm having a good appetite. Sunday morning just wake up, still lying in bed, I plan to take advantage of the rest hard to do a few more dishes, take a few more dishes, so quickly got out of bed, wash gargle finished, immediately go to the food market to buy ingredients. After a busy day, I made Kyoto patty, shrimp with vermicelli and garlic, fried glutinous rice, wonton with fresh meat, noodles stewed with pork and so on. Kyoto Patty will soon be eliminated. "
Production steps:
Step 1: add warm water to the flour, stir with chopsticks to form snowflakes and dough
Step 2: cover the cloth and wake up for 15 minutes
Step 3: Mince Pork
Step 4: cut ginger and scallion into pieces
Step 5: put salt in minced pork, meijixian, soy sauce, pepper, chicken powder, stir vigorously
Step 6: add water soaked in mushrooms into ginger and onion powder (water can be added if there is no water soaked in mushrooms) to make ginger and onion juice
Step 7: add ginger and onion juice in several times, stir until gelatinous and marinate for 15 minutes
Step 8: knead the dough into long strips, cut it into proper size dough, roll it into thin dough, and cut an opening on the dough to the center of the circle
Step 9: add a layer of meat stuffing to the dough as shown in the picture
Step 10: fold the dough without meat stuffing in half as shown in the picture
Step 11: fold in half as shown in the picture
Step 12: finally pinch the necking
Step 13: heat the pan, brush with a layer of oil, put in the patty and cook for about three minutes to set the patty
Step 14: add water, cover and simmer for 5 minutes
Step 15: when the water is dry, open the lid, turn over and fry until golden brown
Materials required:
Medium gluten flour: right amount
Minced pork: right amount
Edible oil: right amount
Salt: right amount
Old style: moderate
Meijixian: moderate
Pepper: right amount
Chicken powder: right amount
Note: 1. Warm water and noodles will make the outer skin of meat cake crisp and the inner stuffing soft. 2. Dough and noodles are slightly softer than dumpling noodles. When rolling, oil can be applied on the chopping board to prevent sticking to the skin. 3. Try to roll the skin as thin as possible to make the meat delicious
Production difficulty: ordinary
Technology: decocting
Production time: three quarters of an hour
Taste: salty and fresh
Kyoto meat pie
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