Raw materials:

Leek, egg, shrimp skin, flour.

Exercise:

1, use warm water to make flour into a slightly soft dough, and set aside to make noodles;

2. Wash and chop leeks;

3. Put a little oil on the eggs and spread them out with chopsticks;

4. Cut the cooled eggs into pieces with a knife;

5. Mix eggs, shallots and dried shrimps according to the ratio of 1: 2: 1;

6. Stir the stuffing evenly;

Exercise:

7. Pull the baked noodles into liquid medicine and roll them into thin slices;

8. Add stuffing;

9. Bao Chengqi;

10, click on the chopping board;

1 1. Grease the electric baking pan, heat it in advance and put it into the pie;

12, both sides can be baked golden yellow.

Chopped pork pie (5 medium pies)

Raw materials:

Crust: 200g flour, 2g yeast and 0/25g milk;

Stuffing: pork foreleg160g, green onion 70g;

Accessories: 30ml ginger juice (ginger 1 thick slices+30ml hot water), 1/2 teaspoons soy sauce, 1 teaspoon soy sauce, 1/8 teaspoons pepper, 1/8 teaspoons monosodium glutamate, 1 tablespoon oil and.

Exercise:

1. Mix yeast and milk evenly, pour in flour to make soft dough, knead it repeatedly until the dough is fine and smooth, cover it in a warm place and ferment it to twice its size;

2. Chop the pork into minced meat (don't chop it too finely) and put it in a container;

3. Cut ginger into powder, put it in a small bowl, pour in hot water, soak it for a while, and when the water temperature is high, grab it and knead it into ginger juice, and let it cool for later use;

4. Add soy sauce, soy sauce, pepper and monosodium glutamate to the meat stuffing, then pour in ginger juice (Jiang Mo can pour in some), mix well (don't stir in circles), and finally pour in oil, mix well and marinate for 30 minutes;

5. Take out the fermented dough, knead out bubbles, divide it into five equal parts, cover it and wake it up for 5 minutes;

6. Wash and chop the green onions, pour them into the meat stuffing, add salt and sesame oil and mix well;

7. Roll the dough into a round dough sheet with a slightly thicker middle and a slightly thinner edge, put the stuffing on it, wrap it in a bun, pinch it tightly at the mouth, remove the extra thick pimples, and put it aside with the bottom facing down (cover is needed to prevent air drying);

8. Complete the others in turn;

9. Gently roll the finished packages into cake blanks one by one with a rolling pin, and cover them 15 minutes;

10, heat the pan, pour in a little oil, open it, heat it, then fry the pie with the bottom facing down until both sides are evenly colored, then open the lid, pour in two spoonfuls of water, and cover it until the water is dry.

Tips:

1, you can use spiced powder instead of pepper, the dosage is about 1/4 teaspoon, and it tastes good;

2, the amount of ginger juice, you can control the increase or decrease, and mix it with meat stuffing until it is lubricated and not dry;

3. Don't stir the meat stuffing in circles, otherwise the meat stuffing will be hard and the water absorption will be enhanced. When the cake is baked, the internal soup will be heated, and the cake skin will be red and the soup will leak out, which will affect the appearance, and the meat quality will be too tight and the taste will be bad;

4, the pie should be thin and stuffed, and the stuffing can't be exposed. This requires that the crust of the cake has enough ductility and wrapping power, so the dough should be soft enough, and the dough should be kneaded more to make the gluten have good ductility;

5. Finally, add a little water to make the stuffing mature by steam and make the crust soft, so as to avoid the shortcoming that long-term frying will lead to dry biscuits. But the amount of water is not easy, otherwise the crust will be wet and sticky, and the crisp taste will be lost.