Dried Vegetable Pork Pie
1.
Take out the kneading bucket of the cook machine, add flour and edible alkali.
2.
Add warm water and knead the dough with warm water to make it softer.
3.
Press the silver button of the chef's machine head, raise the chef's machine head, install the kneading hook, and put the kneading dough into the bayonet to tighten it.
4.
Put down the head of the chef's machine, start mixing the flour at low speed for about 2 minutes, then turn to gear 3 to knead the dough until it becomes a dough. It takes about 10 minutes for one use (I use Baicui PE4800 chef machine, and the operation of other brands is also low speed first. Turn to medium speed).
5.
After the dough is taken out and rounded, cover it with plastic wrap and relax for half an hour.
6.
Now start to process the stuffing, soak the dried vegetables for about 1 hour in advance and wash them twice.
7.
Squeeze the water and chop.
8.
The pork is pork belly, chopped into meat sauce for later use.
9.
Put the pork and dried vegetables into the kneading bucket of the chef's machine, and put all the seasonings in.
10.
Put it into the cooker's bayonet and clamp it tightly, install the mixing paddle, turn to the 2nd gear, and stir the filling evenly.
11.
Roll the loose dough long.
12.
Divide equally into 10 portions.
13.
Take a portion and roll it into a circle with a thick middle and a thin edge.
14.
Put an appropriate amount of dried vegetables and pork filling.
15.
Tighten your mouth like a bun.
16.
Slightly squeeze it with the mouth down.
17.
Heat the pan, pour an appropriate amount of cooking oil into the pan, put the dough into the pan, and fry slowly until golden brown.
18.
Turn it over and fry until golden brown. It takes about 10 minutes. Make sure that the filling is well cooked and ready to be out of the pan.
19.
Finished product.
