Steps of frying nine-dish pie
Material of the crust: 500g of flour, 4g of yeast, 3g of aluminum-free baking powder, 3g of baking soda, 20g of edible oil and 330g of water.
Nine-dish stuffing materials: about 500g of nine dishes, 3 eggs, salt, extremely fresh taste, edible oil.
Frying material: cooking oil is about 1000g.
The practice is as follows:
Step 1.
Mix all the materials needed for the dough evenly, press the dough with your hands and fists, as shown in Figure 2, and pull the dough by hand to fold it to the middle.
It only takes about 2 minutes to press for the first time and about 15 minutes to wake up.
Repeat the first action for the second time, press it for one or two minutes, and wake up for about 15 minutes.
For the third time, press it for a minute or two.
It is recommended to wear disposable gloves, because this dough is sticky, so avoid touching your hands and washing your hands many times.
Step two.
After three lamination and two dough proofing, the dough is very smooth. Knead the dough, seal it at room temperature, wake it for about 30 minutes, and then put it in the refrigerator for the night.
Take out the dough more than twenty minutes in advance the next morning and heat it back and forth.
The time to wake up at room temperature after kneading and the time to warm up the next day can be shortened if it is summer, and extended if it is cold. Now the room temperature in my house is about 25 degrees.
Step three.
Stir three eggs evenly and fry them in hot oil in a hot pot until they are broken. Soak nine kinds of vegetables in salt for about 15 minutes in advance, wash them, drain them, and cut them into 3-4 mm segments.
After the eggs are cooled, put them into nine dishes, add appropriate amount of salt, and the taste is extremely fresh. Mix well with oil.
Step four.
Don't knead the heated dough, just take a piece, about half the size of a fist. Sprinkle dry flour on the panel, roll the dough into a thick crust with thin sides and a proper amount of stuffing in the middle.
Step five.
Tuck the crust in the middle, then tear off the excess dough and tighten your mouth.
Step six.
Sprinkle dry flour on the panel, gently spread the cake around by hand, and try not to tear the cake skin. Anyway, both sides should be spread out until they are transparent, and the stuffing can be seen through the skin.
Step seven.
Put a little more oil in the pot, heat it to 50%, and there are many small bubbles around the chopsticks, so change to medium heat.
Step eight.
Put the cake in and fry it, turn it over on both sides to heat it more evenly. Fry until golden brown, take out and drain.
Step nine.
Deep-fry the skin until it is golden brown and ripe. Don't fry for too long, so the nine dishes will not be fresh and the taste will not be fresh. When eaten hot, the skin is crisp and soft, and the filling is salty and delicious.