Pork Carob Pie
by Bean Flavor Kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Raw material diagram.
2. Beans are boiled in boiling water until they are dead.
3. Chopped green onions, ginger, and mustard tubers, add them to the minced meat and mix well.
4. Mince the beans after boiling water.
5. Put the cut beans into the meat filling and mix well.
6. Add sugar, salt, a small amount of pepper, drip into the cooking wine and stir well.
7. Put the mixed fillings in the refrigerator and keep them aside for later use.
8. Pour the flour into the basin, add a small amount of boiling water and stir into a snowflake shape. Then add cold water and stir to knead into a smooth dough. (Slowly add water)
9. Cover the kneaded dough with a damp cloth and wake up for 30 minutes.
10. Divide the dough into appropriate size doses.
11. Roll it into thick skins in the middle and thin skins on both sides, and wrap them with fillings.
12. You can tighten the mouth according to the method of making buns.
13. Slightly pat the dry powder on both sides to prevent sticking, and then gently squeeze it.
14. Pour a small amount of base oil into the pan, and put the flattened pie into it.
15. Slowly fry on low heat. When the crust is discolored and both sides are slightly yellow, take it out of the pan.
Tips:1. You can leave the TX peppers that are not hot.
2. The filling can be put in according to your preference.
3. Because of the salty taste of mustard tuber, there is no need for too much salt in the filling.
4. Slow frying at low heat, the crust will gradually change from white to yellow. This is a sign that the oil slowly penetrates into the crust and the crust becomes cooked after high temperature frying. And because there are many fillings, the cooking time needs to be longer to prevent gastrointestinal discomfort caused by unripeness.
