Marinated Pork and Lotus Leaf Folder

Name: Marinated Pork and Lotus Leaf Folder
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 125g water; 1.5g yeast; 2 pieces parsley; A green pepper; A Red pepper; 3 pieces Braised pork; a little salt; a little Soy sauce; A tablespoon Marinade

by salila82

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I like to cook and enjoy the fun of cooking. I like to cook more than eat. As a typical southerner, even if the food in the north is made like a flower, I can't get much interest. However, today I have to recommend this "boiled pork lotus leaf folder" for everyone. The lotus leaf folder is soft and delicious, and the filling is fat but not greasy. The filling is full of the essence of the marinade, and the fragrance is overflowing, making people want to stop. Stuffing is the key point: 1. The time for marinating the stewed meat should be enough, until the meat is crispy; 2. The meat should be combined with fat and lean, and the taste of pure lean meat will be greatly reduced. A little fat front leg. This stuffing method can also be used as the stuffing for Roujia Mo, if you like it, try it. "

Marinated Pork and Lotus Leaf Folder

1. Add yeast water melted with warm water to the flour, and form a dough, and ferment to double the original size.

Marinated Pork and Lotus Leaf Folder recipe

2. Exhaust, divide into 60 g doses, and wake up for 5 minutes. (I made a bigger one, almost the size of a palm, so that I can stuff more stuffing and make it more enjoyable to eat)

3. Flatten the dough and roll it into a round piece.

4. Apply a thin layer of vegetable oil on the surface.

5. After folding in half, pinch out a small handle at the bottom.

6. Use a comb to press out the blot.

7. It looks like it's done.

8. Put it in the steamer and let it rise for 10 minutes, then turn on the fire. Turn to medium and low heat for 15 minutes. Turn off the heat and simmer for 5 minutes before lifting the Guo

9. This is braised pork, a few pieces of pork were put in the braised egg. (I use the old marinade, which tastes very mellow. If you don’t have one, you can make it yourself. The base of my marinade is: star anise, cinnamon, bay leaf, pepper, cumin, grass fruit, ginger, green onion, salt, old Soy sauce, light soy sauce, sugar. The marinade can be stored in the refrigerator after it is cool, and when it is used, take it out and thaw in advance)