Zucchini meat pie

1. Mix 300g of flour and about 100g of water into a dough. The amount of water requires experience. Cover and set aside for later use

2. Cut the zucchini into four pieces

3. Use a spoon to scoop out the zucchini seeds. If the seeds are large, wash them and keep them. They are white for us. Of course, melon seeds must be fried before they can be eaten

4. Peel off the skin

5. Use a wire cutter to grate the zucchini into shreds, add a small amount of salt, and mix well with your hands. Marinate for half an hour

6. After the pork filling is thawed, add onion, ginger, salt, sugar, light soy sauce, cooking wine, stir evenly, and marinate for a while

7. Add salt, mix well, and marinate

8. Some water will come out of the marinade, squeeze out the water with your hands, and mix the zucchini shreds with the pork filling. 9. Knead the dough evenly again and cut it into pieces. It should be about the size of a large Yuanxiao.

10. Roll into a round crust. The thickness is just a little thicker than usual for making dumplings, about 2mm, about the size of a CD

11. Put the fillings

12. Pinch up the surrounding area with the pinch upward Just place it

13. Preheat the electric baking pan, add two tablespoons of oil, put the pie down from the oily area, push it to the side when it is stained with oil, and press it flat. Brush a layer of oil on the side facing up, cover it

After 14.4 minutes, use a spatula to turn over, and fry for another 3 minutes before serving