As northerners, the whole family likes to eat pasta. In daily pasta, the ones that you want to eat regularly are stuffed, such as steamed stuffed buns, jiaozi, pot stickers and pies. No matter how the weather changes in summer, when you want to eat, you won't care about the temperature, and you won't be afraid of trouble. Just do it.

[ Home-made eggplant pie ]

Main ingredients: flour, round eggplant and pork stuffing (depending on the population)

Seasoning: chopped onion, Jiang Mo, soy sauce, sesame oil, cooking oil, salt and homemade pepper powder

Production process:

1. 26 grams of ordinary flour, 4 degrees. To make homemade pies, the dough must be soft, and it will take a long time to make the pies not hard. The key points should be soft and simmered for a long time.

2. You should use this method to judge whether the dough is ready. Pull the dough with one finger, it can be pulled for a long time, which means it is ready.

3. When the dough is baked, we use this time to make stuffing. Wash and peel the eggplant, first slice it, then shred it, and then dice it.

4. In order to prevent eggplant from discoloring, diced diced dices can be soaked in clear water. You can also marinate it directly with edible salt, and then squeeze out the water after the soup is made.

5. The minced meat is taken out of the refrigerator, and when the seasoning is put, the chopped onion is deliberately not put in, so as to avoid the smell of smelly onion.

6. The diced eggplant must be squeezed out of its soup, and then put into the pot, and fully stirred evenly.

7. After the stuffing is prepared, sprinkle enough dry flour on the cutting board, so that the dough is particularly soft and avoid sticking. Rub the dough into long strips and cut it into 6 dough pieces with a knife.

8. The pie I baked is too big. You can make it smaller, and it is more appropriate to make it into 8 dough pieces. I don't care about appearance for the sake of speed. Ha ha!

9. Put stuffing on the dough, wrap it like a steamed stuffed bun, and remember to remove the dough at the end, so that there will be no pimple in the middle of the pie.

1. The crumpled surface should face upwards, gently press with four fingers, and push outward while pressing, so as to make the convergent surface in the middle thinner.

11. After the wok is heated, pour in a little cooking oil. Put the pie blank in, cover the pot, and cook over low heat. After observing the color change of the cake through the glass lid, you can turn it over. When both sides are golden, you can cook when you see the cake bulging. Remember that the heat should not be too small. If the cake stays in the pot for too long, the moisture in the baked pie will be lost and the crust will become hard.

12. Burn all the remaining pies.

13. Finished product drawing. The homemade pie with thin skin and big stuffing is too fragrant. Maybe I haven't eaten eggplant stuffing for a long time. I ate two of these big pies at once and still want to eat them!