Carrot Fungus Pie

Name: Carrot Fungus Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some Carrot residue; Some Minced meat; Some Fungus; Some oil; Some Soy sauce; Some Chicken Bouillon Powder; Some Thirteen incense; Some Oil salt; Some Shallots

by Boiled dumplings

4.8 (1)

Favorite

5

Difficulty

Normal

Time

1h

Serving

2

Using the residue left over from squeezed carrot juice as a filling, the baked pie reduces the pains of chopping the filling without waste, which can be described as two birds with one stone. "

Carrot Fungus Pie

1. Cut the soaked fungus into the end

2. Carrot residue spare

3. Chopped shallots

4. Put the meat into the soy sauce salt thirteen fragrant chicken bouillon and a little water and stir well in one direction. The water needs to be added little by little

5. Put the ground fungus into the meat and mix well

6. Add carrot dregs and shallots and mix well

7. Add corn oil and mix well, add sesame oil to enhance the flavor

8. Mix the flour with hot water and cold water at a ratio of 10:2. The noodles should be softer.

9. Let the dough wake up for 40 minutes (the longer the time, the dough will be softer and the effect will be better)

10. Cut agent

11. Rolled leather

12. Wrapped in a bun shape

13. Turn it over and squeeze it by hand

14. Put the pan on the fire, put the oil, put the pie for bake

15. Bake until golden on both sides, turn it over a few more times, the pie will be cooked when it bulges up

Tips:
Judge whether the pie is cooked or not-it will be cooked until the pie bulges and the pie must be cooked and the dough must be softer. Wake up for a while, so that the rolled crust has a strong stretchability, and the wrapped pie can be thin and thin. Not exposed, the filling is big.