Flour150g
Eggs 1 piece
ingredients
baking powder
2 grams
salt
1 g
scallion
1 piece
ginger
1 block
oyster sauce
2 tablespoons
Steamed bun feed powder
of appropriate amount
light soy sauce
2 tablespoons
sesame oil
of appropriate amount
oil
of appropriate amount
Practice of small fire with meat stuffing
1.
Sprinkle hair powder into the flour and mix well.
2.
Pour in warm water, knead until the dough is soft, and cover with plastic wrap to wake it up.
3.
Pork, onion, ginger.
4.
Chop the pork into mud, chop the onion and mince the ginger.
5.
Beat in eggs, add salt, steamed stuffed bun, oyster sauce, soy sauce and sesame oil and mix well to make stuffing.
6.
The awakened dough is re-vented.
7.
Cut into small doses.
8.
Small doses are pressed flat.
9.
Roll the paste into a dough with a thick middle and a slightly thinner periphery.
10.
Put stuffing in the middle of the dough.
1 1.
Close your mouth like a steamed stuffed bun to prevent stuffing.
12.
The pan is lightly oiled.
13.
Close the mouth down and press it flat, and so on to finish all the fire.
14.
Put the cooked green embryo into the pan, leaving a gap in the middle to prevent adhesion. Turn on a small fire to heat the bottom of the pot, immediately turn off the fire, and use the waste heat at the bottom of the pot for a while.
15.
10 minutes later, the fire will take effect, turn on the small fire, cover the pot and stew.
16.
Stew until golden brown, turn over, fry both sides golden brown and then take out of the pot, about 6 minutes.
Finished product drawing of meat stuffing with small fire
Please click to enter a picture description.
Using the waste heat at the bottom of the pot to make effect can shorten the time and ensure that the fire does not move and deform.