Recipe: Pork-baked crispy (quick pork kebab stuffed with graphic details)

Home Cooking Recipe: Pork-baked crispy (quick pork kebab stuffed with graphic details)

Notes:

I have done a few times of crusted pork. I used to feel very troublesome. I used to bake meat for more than 1 day. Grilled pork for more than 1 hour. Then clean the oven. Stir the stuffing and let the cold cool. . . Waiting for the steps is really a time-consuming project. Today, I use the quick-filled pork roast. It’s very good. The taste of the finished product. My white white paper tasted the pork-baked crisp. I said that I didn’t make any difference. I just created a recipe. Haha. This stuffing can be used as a barbecue. The fried rice has a short taste and can be guaranteed. Y^o^Y The amount of this stuffing is larger than that of the meringue. Because the pork is not filled with 11g, the remaining stuffing can be served with steamed pork. Or put the frozen and so on the next time you need to take it out and thaw. In addition, someone asked me how to make the pork roast. This is how to make it. Every little step of making a sizzle is put on the map. This meringue is the pig I wrote before. Half of the amount of various kinds of crispy formulas of the oil version can make 10 crisps plus scraps to make a crisp (doing a good taste, you can taste it yourself, you can enjoy it. My family's welfare is for white fat paper) Do not need to do every step of the crisp plastic film to prevent dryness, of course, the novice is still better to be 2 times the amount of hands fast, it does not matter the rest of the moisturizing is still necessary! Regarding the decorative egg-coating liquid, I like to use the whole egg. I feel that it is good to use only the egg yolk to keep the protein in the bowl. The second thing is that the crisp must be eaten for the first time. 20mins. The color is not so deep. I think the color is just cool. After waiting for the heat to get more than 10 minutes, the color will turn golden yellow. ╯▽╰ ╯▽╰ ╭ ╭ ╭ 撒 黑 黑 黑 黑 黑 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易 容易If the amount of the hand is too large, it is best to brush 5 eggs and sprinkle sesame seeds and then brush and then sprinkle. If you have to brush the egg liquid first, it is possible that the first egg liquid has dried up and can't stick to the sesame. I finally 嘱咐I hope that everyone can enjoy the pork-baked simmered 刚 ( ▽ ▽ ╮)

Ingredients:

Steps:

  1. Home Cooking Recipe: Pig hind leg meat cut Xiao Ding put Li Jinji barbecue sauce Soy sauce Oyster sauce Marinate for more than an hour (I have not tried the length of time on the effect of the filling. I am 1 hour, the time is tight, you can grab the meat stuff to let it absorb)

    Pig hind leg meat cut Xiao Ding put Li Jinji barbecue sauce Soy sauce Oyster sauce Marinate for more than an hour (I have not tried the length of time on the effect of the filling. I am 1 hour, the time is tight, you can grab the meat stuff to let it absorb)

  2. Home Cooking Recipe: Put a little bit of base oil in the pan and stir-fry the diced diced bowl. Leave it for a while. Get the starchy water until the meat is filled. Put the onion together and stir-fry until the onion becomes transparent (soft cooked). Put the sugar sesame oil and simmer the oil. Stir-fry and then put the old-fashioned color to taste the salty and light, the last starch paste

    Put a little bit of base oil in the pan and stir-fry the diced diced bowl. Leave it for a while. Get the starchy water until the meat is filled. Put the onion together and stir-fry until the onion becomes transparent (soft cooked). Put the sugar sesame oil and simmer the oil. Stir-fry and then put the old-fashioned color to taste the salty and light, the last starch paste

  3. Home Cooking Recipe: Oily skin: flour and sugar, add water, add lard, and have a smooth surface. (Lard does not need to soften. It will stick to it for a while and it will be smooth.)

    Oily skin: flour and sugar, add water, add lard, and have a smooth surface. (Lard does not need to soften. It will stick to it for a while and it will be smooth.)

  4. Home Cooking Recipe: Making pastry: flour and lard, grabbing with your hands, let the lard and flour blend together (the process of re-forming into a sand)

    Making pastry: flour and lard, grabbing with your hands, let the lard and flour blend together (the process of re-forming into a sand)

  5. Home Cooking Recipe: Divide the oily skin evenly into 10 parts, followed by the oily bag, the oil, the palm of your hand, and the oily skin, which is flattened with oil. The right hand and the left hand thumb are gathered.

    Divide the oily skin evenly into 10 parts, followed by the oily bag, the oil, the palm of your hand, and the oily skin, which is flattened with oil. The right hand and the left hand thumb are gathered.

  6. Home Cooking Recipe: Close up, press flat, grow up, roll up from top to bottom

    Close up, press flat, grow up, roll up from top to bottom

  7. Home Cooking Recipe: Turn 90 degrees, turn the small tail up and press it flat

    Turn 90 degrees, turn the small tail up and press it flat

  8. Home Cooking Recipe: Continue to grow up from top to bottom

    Continue to grow up from top to bottom

  9. Home Cooking Recipe: You can take the remaining 9 steps in steps 6-8 and then look at the picture. Put the small tail up. Press the index finger down to center the small roll at both ends (see the figure below).

    You can take the remaining 9 steps in steps 6-8 and then look at the picture. Put the small tail up. Press the index finger down to center the small roll at both ends (see the figure below).

  10. Home Cooking Recipe: Complete the remaining 9 in order

    Complete the remaining 9 in order

  11. Home Cooking Recipe: a thin wafer with a thin center and a flat edge

    a thin wafer with a thin center and a flat edge

  12. Home Cooking Recipe: Stuffing (9g for novices) Novice 10g Do not pursue more. The taste of pork-baked crisp is also derived from the meringue. Too much filling will also be salty.

    Stuffing (9g for novices) Novice 10g Do not pursue more. The taste of pork-baked crisp is also derived from the meringue. Too much filling will also be salty.

  13. Home Cooking Recipe: Fold it by hand and press it into a triangle to crush it! Especially three vertices (by the way, you can press the drum to the bottom of the picture and press it so that it is not so drum)

    Fold it by hand and press it into a triangle to crush it! Especially three vertices (by the way, you can press the drum to the bottom of the picture and press it so that it is not so drum)

  14. Home Cooking Recipe: Cut the edge with a knife, pay attention to leave a little dead skin

    Cut the edge with a knife, pay attention to leave a little dead skin

  15. Home Cooking Recipe: Don't waste the rest of the scraps.

    Don't waste the rest of the scraps.

  16. Spread the whole egg and sprinkle with sesame seeds (there are precautions at the bottom of the introduction) 350 degrees Fahrenheit (175 degrees Celsius) middle layer baking for 20 minutes (also look at the size of the oven when you look at the color of 15 minutes)


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