Ingredients

(1) 2 cups of medium gluten flour, ? cup of boiling water, ? cup of cold water, 1 teaspoon of salt

(2) 400 grams of minced pork, 3 green onions (finely chopped), 1 tbsp of minced ginger, 1 tbsp of wine, 1 tbsp of soy sauce, 1/4 tsp of salt, a pinch of pepper, 1 tbsp of wet cornstarch, and 1 teaspoon of sesame oil

Practice

1. Knead the ingredients (1) into a dough, cover with a damp cloth and let it rise for 20 minutes.

2. Mix ingredients (2) well to form a filling.

3. Divide the dough into 8 equal pieces, roll each piece into a disk, wrap a little of the filling into the disk, pinch it together and flatten it into a cake.

4. Heat 2 tablespoons of oil in a pan, add the pies, cover the pan with a lid, and cook over low heat for 10 minutes, turning once, until colored and cooked through.

Tips

1. In addition to beef, you can also use pork as pie filling, but don't make the meat too lean so that it doesn't burn.

2. You can also pour 1 cup of water over the pies and simmer them with the lid on, so that the filling cooks faster and the frying time can be shortened, but at the end, you have to lift the lid and fry the pies until the water disappears and they are crispy brown on both sides before they are ready to be dished out.

How to make lasagna:

1, first of all, you need to use warm water and noodles, and the noodles should be a little softer. You can take a pair of chopsticks to stir the dry flour, while stirring slowly add water (so that the noodles can be more fluffy), when stirring no dry noodles and then kneaded into a soft dough, after the noodles and put in a warm place to wake up for 10 minutes.

2, after the dough is kneaded, then rolled into a rectangular sheet, and then brush the rectangular sheet with oil, then roll it up into a long strip and form it into two or three dosages, twist each dosage from the ends and squeeze it up, then flatten it with your hands, and then roll it out into a round-shaped cake Pi.

3, a pan of oil heating, and then put a cake Pi (note that must be used in medium heat, slowly cooking), until one side of the bulge after the flip side of the brush oil, and then cook the other side, to be both sides of the brush oil pancake cooking golden brown can be out of the pan.

4, the pot of oil, in turn, cooking another cake Pi.

Features: crispy delicious, layered.

Scallion pancake practice:

1, first of all, also with warm water and flour, and flour method as above.

2, after the noodles and wake up for 10 minutes, chopped scallions and salt, oil, pepper mixed well, will wake up the dough rolled into a rectangular sheet, plus scallion oil, rolled up, twisted and squeezed up by the ends, and then rolled out into a rounded sheet by hand

3, the bottom of the pan with oil is hot, into the cake Pi turn and cook can be.

Features: Crispy, green onion flavor.

Sugar cookies and filling:

1, and the method of lasagna.

2, after the dough and good and wake up 10 minutes, will wake up the dough down into a dosage, each dosage kneaded and pressed, and then wrapped in sugar or pre-mixed meat or bean paste trap (wrapped in sugar that is sugar cake, wrapped in meat or bean paste trap that is the pie), wrapped and pressed flat rolled into a round cake Pi

3, pan oil is hot, into the cake Pi turn and cook

This is a very good idea, as it is a good way to make the cake, and it is a good idea.

2, the surface after a good hair a little wake up, will wake up after kneading into a soft dough into a dosage, each dosage will be pressed flat rolled into a round type cake Pi. (You can also bread sugar or bean paste into each of the dosage, and then roll it out into a round cake, so that it becomes a flour sugar cake and a flour bean paste cake. I personally think this is more delicious).

3, the pan is hot, put a little oil into the cake Pi, with a small fire slowly cooking, turning, both sides of the brush oil cooking can be.

The way to make moon cake (also known as Maijiao, Mai Bao)

1. 2 small bowls of flour (I think it can be eaten by 3 people), a little bit of salt into the water, and the noodles. The degree of hardness and softness I think to feel soft and soft as appropriate, but not sticky hands, an analogy, as if the kind of fresh pork soft more hard, elasticity it.

2. Flour picked into your favorite size of the dough, basically a dough like frozen custard size can do quite a big moon cake. If you like it small, store small. Then, with a rolling tool (my home is more special, is the middle of the big two sides have a handle) rolled into a thin piece of dough, probably like mango skin so thick and thin is also about the same, but to my taste, you can be a little thinner, but can not be broken, as far as possible rolled out into a round, can not be round, it is best to be symmetrical as well.

3. Filling: I often do lotus root filling. This way: fresh lotus root buy back, cut into pieces, add favorite things, such as garlic, ginger, minced meat. To my taste, add nothing, I add a little chopped green chili. This filling is good for people with good teeth, shredded radish makes a good filling.

The prepared filling seasoned and fried, cooked on the good, do not need to be very cooked. Put it on the side to cool down a bit. If there is a lot of soup, remove some.

Note: 3 can be done at the top for better time management.

4. Start wrapping:

Lay the pastry roundly (or symmetrically) and gently on the board, put the filling on 1/2 side of the pastry according to your personal preference to control the amount, that is to say, half of the top side of the pastry is unfilled, and half of the top side is filled. Then - put the half of the crust without filling on top of the other half, take a small bowl (not a laughing bowl) and roll it with the mouth of the bowl according to the position of the filling and the crust, so that the unfilled crust falls off after overlapping (of course, you have to use your hand to pull it a little bit), and then use your jade finger to press the edge of this half-moon, the purpose of which is to be pressed solidly.

Well, a well done, in the future, according to the gourd drawing ticket, you will become more and more skillful ......

5. Bake

Pan, put a little oil, about a spoonful. When the oil is a little hot, put the semi-finished product, shake a little, about 2 minutes (not too sure) the opposite side, also shake the next (the purpose is not stick to the pan, I baked with a non-stick pan, and now everywhere shouting fight, do not advocate it. But it's not good if it breaks if it sticks to the pan). Then, put 2-3 tablespoons of water around the half moon, cover the pan for a while (about 1 minute, it does not matter if you uncover the pan to see), the water is gone, it is good, out of the pan.

Okay, it's done, eat it, be careful with the heat.

This cake, in our hometown, the real name is called Cape May, because this is my signature cake, so I renamed him, called the moon cake.

When you eat this cake, you can cook some rice or make a soup to go with it, as we say in our hometown.

Pumpkin cake practice

One, the pumpkin peeled to remove the seeds, directly on the cage steam. Steam rotten, take out, mashed. It is best to put, pumpkin in the water control dry!

Then add glutinous rice flour. I don't know how much to add, but I don't know how much to add. I'm not sure how much to add, but I'll add it until the dough is smooth and the bowl is bare. Take a small piece, like a package of soup dumplings, add bean paste, slightly flattened, covered with sesame seeds. Fry it in a pan! (It should be fried, but in my own home, everything is life-oriented, I used to fry it! Oh, save oil!)

Simple! If you have a sweet tooth, you can add sugar or honey to the dough. If you like a creamy flavor, you can also add some milk. Anyway, you can make it any way you like!

Two, raw materials: pumpkin 250 g, 250 g of glutinous rice flour, 25 g of milk powder, 40 g of sugar, 50 g of bean paste filling.

Making:

1) pumpkin peeled, washed and sliced, on the cage steamed crisp, hot, add glutinous rice flour, milk powder, sugar, lard, mixing, kneading and into the pumpkin pie crust billet.

2 bean paste rolled into a round filling. The pumpkin cake is rolled and wrapped with the filling, and pressed into a round cake.

3 pan filled with oil, when the oil temperature rises to 120 ° C, the pumpkin cake in a funnel into the oil with a small fire dip frying, to pumpkin cake expansion, fish out of the oil temperature rises to 160 ° C, when the cake fried to crispy that is good.

1: taro cake

Take taro washed first steamed, cooled, and then open the spoon into the mud standby, and then the shallots cut foam, ham cut foam together into the prepared taro mud, add the right amount of salt with a hand mix, make a small cake, and then use the flour and eggs made of paste on a layer of oil to fry, the surface of the inside of the golden soft and slightly salty, delicious ah.

2: Beanskin (bamboo) taro cake

Take dry beanskin or dry bamboo first soaked in water, taro with a shredded utensil wipe silk or cut into silk with a kitchen knife, put into a pot add salt and a little monosodium glutamate (you can also put sugar), spread has been soaked beanskin or dry corrosion, rolled into the mix of taro silk, put into a pot of steam for 20 minutes, steamed and then cooled, cut the section of 3-4 cm thick, and then into the frying pan! Sedan slightly fried on both sides can be, crispy and delicious.

How to make PITA Pocket Pie

[Ingredients/Seasoning]

1 portion of basic pie dough

1 slice of lettuce

1 slice of tomato

1 boneless fried chicken thigh

1 tbsp of diced red bell peppers

cornstarch, a pinch of cornstarch

cornflour, a pinch of cornflour, a pinch of cornflour, a pinch of cornflour, a pinch of cornflour

[Procedure]

(1) Cut the base crust dough into 100 grams each and roll it out, then tighten the bottom of the dough so there are no gaps.

(2) Allow the dough to relax for 10 minutes, then dust the surface with cornstarch and shape the dough into a disc.

(3) Place the pastry on a baking sheet lined with baking paper and bake at 180 to 200 degrees Celsius for about 15 minutes.

(4)Cut the baked pocket cake into 2 halves, then mix the mayonnaise with black pepper and apply it to the hollow part, put in the mayonnaise in order, then put in the tomato slices, boneless fried chicken thighs, and diced red bell peppers.

How to make sunflower shrimp cakes

[Ingredients/Seasoning]

Shrimp 250g. 50 grams of cooked pork fat, 50 grams of peeled water chestnuts, 100 grams of salted bread, 50 grams of melon seeds, 100 grams of parsley, 4 eggs. Cooked lard 1000 grams (consumed 100 grams), 25 grams of sprinkles, 4 grams of refined salt, monosodium glutamate 1.5 grams, 1 gram of pepper, 15 grams of green onions, 15 grams of ginger, 2 grams of sugar, 20 grams of dry starch, 30 grams of wet starch, 15 grams of sesame oil.

[Production process]

1. Fatty meat, water chestnut are cut into rice granules. Onion, ginger pounded with wine to take the juice. Egg knocked open, egg white, egg yolk into a bowl respectively. Egg white beaten into snowflake paste. Egg yolks add refined salt, wet starch and water, stir well, scalded into egg skin, cut into sunflower petal shape with a model blade. Pick and wash the parsley.

2. shrimp pounded into a puree, add green onions and ginger wine juice, fat meat, water chestnut mustard, refined salt, monosodium glutamate, wet starch and stir into the filling. Bread cut into 4 cm diameter round count 20 pieces, spread on the board, the top evenly spread a layer of shrimp stuffing, will be sunflower petal-shaped egg skin pasted around the shrimp stuffing, and then covered with a layer of snowflake paste, and then inserted in the snowflake paste on the melon seeds, that is, into the sunflower shrimp cake billet.

3. frying pan on a high flame, put the lard burned to fifty percent hot, the sunflower shrimp cake billet on the funnel plate together into the warm fire fried to bread was golden brown, the surface of the pouring oil shower frying that is ripe, out of the plate, dripping into the sesame oil, spelling cilantro that is.

The above is for reference only, thank you!