Leek Pork Pie
1.
500 grams of standard flour, add an egg, add 1 teaspoon of salt (add eggs and salt to make the noodles more gluten, tougher and better taste) and prepare some boiled water
2.
Add boiled water several times in a small amount, and stir well with chopsticks first
3.
Then knead it with your hands to form a slightly softer and smooth dough
4.
Cover the kneaded dough for 30 minutes
5.
In the process of making the dough, we picked the leeks clean, washed them, and soaked them for 10 minutes to remove pesticide residues.
6.
Add minced green onion, minced ginger, minced mushrooms, thirteen-flavor seasoning, white pepper, cooking wine, light soy sauce, salt, and chicken essence to the pork filling
7.
Stir the minced meat in one direction. Stir a little longer to make the minced meat stronger. It takes about 10 minutes.
8.
After the leeks are soaked, drain the water and chop them into fine pieces. Now here’s the trick to make leeks trapped in the soup: after cutting the leeks, add an appropriate amount of sesame oil, and mix the leeks with the sesame oil. (If you add salt to the leeks directly, or add salted meat directly, they will definitely come out. A lot of soup, the water is very inconvenient to handle when wrapped like this, and the pie will have a "smelly leek" taste. We use sesame oil to mix the leek first, and the oil will form a layer on the cut surface of the leek Protective film, so that it can effectively avoid the problem of leeks coming out of soup when it meets salt.)
9.
After mixing the leeks with sesame oil, you can now safely add the minced meat
10.
Mix the leeks and minced meat well
11.
Now that the dough is ready, sprinkle some dry flour on the chopping board, roll the dough into long strips, and then cut into equal parts.
12.
Press down and use a rolling pin to roll it into the middle thick and thin dough around, and put in a proper amount of pork and chive stuffing
13.
Bao Cheng Bao
14.
The buns are almost wrapped, preheat the cast iron pan, add a proper amount of oil to brush evenly after the pan is hot
15.
Put the buns down one by one, the wrinkled side of the buns face down, and then flatten them with your hands to form a pie. Don't move it casually after putting it in the pot, fry slowly on low fire (cast iron pot conducts heat well, only low fire is good, but if the fire is high, it will fry easily)
16.
Cover the lid and stew and fry to promote the rapid ripening inside (the four pancakes have forgotten to take the picture of the lid, this is another pot, forgive me) and fry for about 3 minutes
17.
Fry on one side, turn it over and fry the other side, about 3 minutes, after both sides are golden, you can get out of the pan.
18.
Alright, the great leek and pork pie is ready
19.
If you eat it hot right away, the skin is still crispy
20.
Served with vinegar, with stick noodle porridge, it’s so fragrant
21.
I usually don’t dare to make this because it’s so delicious. If I don’t control it, I can eat 7 of them in one meal.
22.
How can I lose weight?
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