Exercise 1
1, a catty of flour mixed with about half a catty of warm water, minced meat, stuffed with chopped onions and seasonings.
2. There are two ways to wrap the stuffing: first, roll the dough into large pieces, spread the stuffing on it, roll it into a round cake and gently roll it thin with a rolling pin; The second is to make noodles into preparations, roll them into sheets, and then roll them thin. When frying, brush some oil on both sides of the cake with a brush and fry until cooked.
Exercise 2
Ingredients: flour 1 kg, cold water 6 kg, pork 1 kg, leek 5 kg, sesame oil, peanut oil, chopped green onion, Jiang Mo, refined salt and monosodium glutamate.
Method:
1. Mix the powder with cold water (add a little refined salt) and knead it evenly.
2. Chop pork into pieces, chop leek, and add chopped green onion, Jiang Mo, refined salt, monosodium glutamate, sesame oil, etc. And evenly mixing to prepare stuffing.
3. Knead the dough into long strips and divide every two dough into small doses. Flatten the dough, spread the meat stuffing, tighten the dough mouth, press it into a circle by hand, and open the biscuits.
4. Heat the frying pan, pour the oil, put the biscuits in the pan, fry both sides repeatedly with slow fire, and cook them when they swell.
Exercise 3
1. Weigh the flour, add boiling water, stir it into snowflake shape with chopsticks, and let it cool slightly. 2. Add cold water and mix well again.
3. At this time, the dough is very wet and sticky. You can rub some oil on your hands to smooth the dough and cover it with plastic wrap to wake it up. The longer you wake up, the softer the dough will be. When you wake up, we can prepare stuffing.
4. Install the minced meat components on the sunflower, wash the pork belly, peel it and cut it into small pieces (the meat pieces should not be too big, and the tendons should be removed or cut off. My personal experience is that the square of 1CM is better, and I cut it a little too big in the picture).
5. Put the meat in the feed mouth, push the meat in with a meat pusher, and the minced meat will come out.
6. Cut the washed mushrooms and shallots into small pieces and mix them with minced meat.
7. Add material C and stir clockwise.
8. Divide the proofed dough into about 65g and roll it into pancakes by hand.
9. Wrap the stuffing, pinch it tightly and pack it down.
10, brush a little oil in a pan or baking tray and fry until golden on both sides.
Beef (fat and thin) (600g), Chinese cabbage (260g) and green onion (110g);
Seasoning: peanut oil (50g), soy sauce (30g), salt (2g) and monosodium glutamate (1 g);
Method:
Grinding beef and seasoning with soy sauce, salt and monosodium glutamate; Wash the cabbage and cut it into fine powder.
2. Mix flour with cold water and knead it for 3 ~ 5 minutes, then apply a little peanut oil, knead it evenly and let it stand 10 ~ 20 minutes.
3. Divide the dough into small pieces with a diameter of 2 cm, flatten it and roll it into skin with a rolling pin with a diameter of 6 cm.
4. When wrapping, mix beef, cabbage and onion evenly, scoop 2.5 tablespoons, wrap them with skin, and knead them into pies.
5. Heat a hot pot on a big fire, put the pie in the pot and bake it for a while, that is, pour in a proper amount of peanut oil, fry until both sides are golden and fragrant, and serve.
Exercise 2
Beef pie with noodle soup
Materials:
Beef onion ginger salt monosodium glutamate pepper sesame oil soy sauce white sesame egg white sugar thirteen incense
Production steps:
1, 500g beef, washed and peeled. Add onion and ginger and chop into paste.
2. Add all seasonings. After stirring in one direction, set aside.
3. Put a proper amount of flour into the basin, pour in boiling water, stir it while pouring, and let it cool to form dough.
4, the dough should be very thin and soft, gently pull the picture with your hand.
5. Grease your hands, pick up a dough, knead it into a circle in your hands and flatten it, put it in your palm and add beef stuffing. Then, raise your fingers and put the dough in the middle like a moon cake until the seal doesn't leak meat. Take out the extra dough, then put the pie on the plate and spread it out into a circle with four fingers except the thumb.
6. Relax the oil in the pot and put the pie in the oil temperature. If you don't think the pie is big enough, you can continue to turn the pie with your fingers to make it flat after putting it in the pot. The golden meat stuffing on both sides can be eaten when cooked.