Because my family is eating goods, so I have 4 pieces of meaty patties that are thin and thick at one time. Pot friends can add ingredients according to their own situation. I will not give a detailed introduction to the weight of each ingredient. Mainly speaking the method. This recipe is very simple for people who will make pasta. If you don't, it is still difficult. If you fail, it must not be a problem. If you practice more and master the method, you will be able to make a fragrant spray. Tender big patties. Reminder: Please hand carefully the handicapped party! ! ! Attention to note: Step 7 on the problem of the incision, is a knife cut a mouth, in order to facilitate the demonstration, I smashed this mouth to both sides to make it a little more obvious, not to cut a piece of face, pro, who asks this The questions will not be answered. Please pay attention to the tips.
Start and face (this step is very important, the method is very simple): the flour is placed under the faucet, the water flow is kept to a minimum, stir the flour with chopsticks, and while stirring, turn the basin clockwise or counterclockwise until there is no dry powder.
There is no dry powder on the picture, and the surface is flocculated.
Just a little group and smash it into a group. Put it on the plastic wrap or cover to wake up for an hour or so. It doesn't matter if you have a long time. (Office workers want to take the patties for breakfast, but they can also live at night. Refrigerate in the refrigerator, take it out early in the morning and return it to the temperature in the morning.)
When you wake up and stuffing: Put the pork stuffing into the big pot, put a little sugar, pepper and ginger (Ginger can also), if you use a thin meat, you can add some vegetable oil to moisturize Moisturize, pour the soy sauce evenly (I use ordinary soy sauce, soy sauce should be put a little more, and the finished meat is darker in color, so it looks good. If you use soy sauce, the color will be lighter, you can Add some old pumping adjustments). Stir an whole egg evenly. Add the diced green onion (the green onions should be put more, I put two green onions), and mix the salt according to the taste of the home. Finally put the sesame oil, put more sesame oil, stir evenly
The awake noodles don't need to be rubbed repeatedly. It can be wrapped in dry flour in 360 degrees (the dough is very soft, and there is no big effect on putting more dry powder on it.
Split into a round cake
Cut a hole from the center
Spread the meat on the cake, leaving 1/4 of the meat.
No face with no meat filling up once
Fold the second fold to the left
Then fold down to the third fold. After folding, the look is a triangle. There are two faces that are exposed.
Seal the mouth tightly, and close it slightly with your hands.
Gently press the rolling pin evenly on the surface, then turn over the surface and press the back side, gently flatten (not too hard when pressing), the size of the split is based on the size of the pot.
A good patties, the dough is not broken, and the meat inside is faintly visible (if it is broken, it is time to press, or the force is uneven)
Put a little oil in the pan. After the oil is hot, hold the cake in both hands and put it in the pan. Cover the lid with a small heat for 3-5 minutes, then turn over, turn over a little vegetable oil on the unheated cake surface and turn over, then cover the lid for 3-5 minutes (the time depends on the thickness of the cake) Oh! 3-5 minutes is just a reference.) You can shake the pot in the middle to make the cake move in the pot, so that the heat will be more even.
After both sides are browned, cut a cross with a shovel in the pot, don't cut it, then turn over the surface and cut it with a shovel, or take the whole cake and put it on the chopping board. The plate is finished.
1. The noodle is the most important place to pay attention to this patties. The surface should not be too hard. It must be in accordance with my method. When you squat, try to make it thinner and then spread the meat, so that the baked cake can be layered, outside the coke. Tender 2. Some friends reacted to the problem of the amount of recipe ingredients, because Chinese food is not more expensive than Western food, so the amount of ingredients I give is only a rough estimate. Everyone should adjust according to the actual situation of their own home. The overall amount of use, these little need to put less, write the right amount to put more. 3. Some friends have responded that the cake is not round, and the problem of missing stuff, the cake of the landlord, everyone pays attention is not round. Don't use force after wrapping the stuffing. Instead, use a rolling pin to gently press it evenly on the cake, then gently flatten it. This will effectively avoid missing the stuffing. 4. Regarding the problem of using cold water or hot water for the dough, if there is no accident, the tap water released by the faucet should be cold water! 5. Some people say that the face is too thin and too sticky. First of all, this side is softer than the surface of ordinary dumplings. If it is too thin, it is too much water. It has been written in the method step. Sticking to the problem, put more dry flour on the chopping board, wrap the dry flour in 360 degrees, just lick it, don't lick it, stick the flour stick and dry the flour. 6. Regarding the flour, I use ordinary flour, high and low gluten. I have never tried it. If the pro-home has only high-low gluten flour, then half of it will be used, or it will be purely high or pure. I don’t think the problem is big.