main ingredient

pork stuffing

25g

mustard tuber

auxiliary material

ginger juice

chopped green onion

sesame oil

light soy sauce. When the temperature is high in summer, the pastry is easy to melt, so it can be put in the refrigerator for a little refrigeration! Easier to operate the water-oil skin part: all the water-oil skin materials are thrown into the bread bucket, and the dough is kneaded for 15 minutes, and the cover is opened to avoid the dough being too soft due to the high operating temperature of the machine! The kneaded dough will be a little out of the film! Without a toaster, the pro-direct mixing of water and oil skin materials is kneaded into smooth dough!

2. Meat stuffing: all the meat stuffing is mixed with various seasonings, and the mustard tuber in the picture is diced (don't put too much, it will spoil the taste of Wujiang, roar salty …), and sesame seeds are added into the meat stuffing and mixed well, and finally sesame oil is added! The amount of soy sauce, pickled mustard tuber, sugar, soy sauce and pickled mustard tuber is as appropriate. You can dig a spoonful of mixed meat stuffing and fry it in a pot to try it. It is salty and sweet with strong sauce flavor! It's a little salty than normal, and it's just right to add crispy skin.)

3. Mix the minced meat, 2G each, and throw it back and forth in both hands to form a small ball! I can't shoot this step alone! Put it in the plastic wrap partition (just nest the plastic wrap for a while, just to keep the meat balls from getting together) and put it in quick freezing! You can put a flat layer of wonton! The ball is very weak, don't overlap and squeeze! In about half an hour, the little meat ball will become strong! It is recommended to prepare the stuffing first, and the meat stuffing will be almost frozen when the pastry is ready.)

4. Divide the dough with water and oil skin into 18G to form a whole ball, with 21 pieces, and arrange it on a clean operating table sprinkled with a little flour, leaving a little interval, and cover it with plastic wrap to wake up for 3 minutes! The amount of water in your prescription is too soft to live with my flour, so you need to sprinkle a lot of hand powder when operating! Ten grams of water has been reduced, which is just right. I won't do it without sticking my hands! Almost no need for hand powder drops when operating! )

5. a water-oil skin is squashed into a small disc, and a crisp cake is wrapped like a dumpling! The pastry we have processed is not sticky or soft, which is very good!

6. Roll it into a cow tongue, which is light, and the oil-water skin is very tough and not easy to break.

7. Roll it up from one end, roll it up into a long strip, roll it down from one end, cover it with plastic wrap and wake up for more than 2 minutes! I think it's better to roll out the leather after a long time and wrap it better!

8. Squeeze it and roll it into a larger piece. If you like to eat thin skin, roll it as big as possible, and don't break it! According to personal preference, wrap the meat stuffing in it like dumplings

9. Put it in a pan with the bottom down first, without putting oil, and turn on the smallest fire in your stove! Fried, continue to wrap the second one! I usually roll a leather bag and turn it over for the previous one! If you don't want to go to so much trouble, you can also bake it in the oven at one time

1. This is baked in the oven.