This is the recipe of Lisa in the Sina blog. It is not in the kitchen. Every time I turn it around, it is too much trouble, so I will go here. If it involves infringement, please contact me and I will delete it. Thank you
The lard is thermally insulated and the oily skin material is mixed and agglomerated into oily skin, which is covered with a plastic wrap for 10 minutes.
The meringue material is also mixed and agglomerated into a pastry, covered with plastic wrap for 10 minutes.
The oil skin is divided into 12 parts, each of which is about 15 grams, and the pastry is also divided into 12 parts, each of which is about 10 grams.
Put the oil skin into a pastry, wrap it up and grow it upwards, grow it elliptical, roll it up from the bottom, cover it with a plastic wrap for 10 minutes, then open it into an oval shape, then roll it up and relax for 10 minutes.
Each dough is simmered into the mustard fresh meat and pinched tightly, and the tail is removed from the mouth, and the mouth is closed downwards, slightly flattened.
Preheat the oven at 175 degrees, bake for 10 minutes, remove the turned surface (bottom side up) for 10 minutes, then take it back to the front and then about 15 minutes.
Internal filling method: add a few spoonful of onion ginger water, egg, appropriate amount of chicken essence, salt, monosodium glutamate, stir up the stir, sprinkle with dry starch and mix well, mix with the mustard, and finally add some salad oil and mix well. The filling is best kept in the refrigerator for more than one hour, and it is easy to wrap after expansion.
The lard should be fresh and fragrant, and the taste is strong; the mustard is refreshed with a refreshing dish, especially delicious.