Pork Carrot Pie

Name: Pork Carrot Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork filling; 2 (small ones) carrot; 400g Plain flour; Some Chopped green onions; Some ginger; Some Homemade chicken noodles; a little Thirteen incense; Some Soy sauce; Some Peanut oil; Some salt; a little Cooking Wine; Some Hot water

by Baoma's little chef.

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The carrot used to make stuffing is not a carrot. It is one of the specialties of Northeast China. It is also called big red radish. It is a big round shape with a red skin. Carrots are mild in nature and have the following effects: anti-cancer and anti-cancer, anti-gout, lowering blood pressure, aiding digestion, relieving cough, reducing phlegm and relieving asthma, detoxification and beauty, anti-virus, weight loss, blood replenishment, and calcium supplementation.
The medicinal value of carrots is very high, and the price is cheap, but many people don’t like to eat it, especially this big carrot. It is such a good thing to find a way to make the family love it, so I often use it to make fillings. , Especially this pork radish pie, deeply loved by the family. "

Pork Carrot Pie

1. Put the flour in the bucket of the pastry machine, add appropriate amount of hot water and mix well

2. Start the dough mixer and knead the dough into a soft and smooth dough. You don’t need to take it out and wake up in the dough mixer for a while

3. Add minced green onion, ginger, thirteen spices, soy sauce, salt, and cooking wine to the pork filling and stir clockwise.

4. Add peanut oil

5. Stir clockwise until there is resistance

6. Cut off both ends of large carrots and wash them

7. Cut it into slices, blanch it, and let it cool in a basin of cold water

8. Grab the water and place it into the meat grinder, and start the cooking stick to grind the carrot slices.

9. Squeeze the water a little bit and add it to the mixed meat and stir well

10. Roll the dough into long strips

11. Squeezing agent, pressing

12. Roll it into a round dough skin that is slightly thinner than the dumpling skin

13. Wrap it into a bun shape, press it slightly

14. Brush the oil and preheat the electric baking pan, leave a gap to code into the cake, and close the lid

15. Turn it over halfway, golden brown on both sides, and the cake will be cooked when it bulges. When eating, you can make a soy sauce garlic mashed sauce according to personal preference.

16. The finished picture of pork radish pie!

17. Finished picture!

18. Finished picture!

19. Finished picture!

Tips:
1 When mixing meat filling, you don’t need to add water to adjust the filling, because there is water in the radish, even if it is broken, you can’t get much water out, and the filling tasted in this way is more suitable, and it won’t be dry.
2 The pie is baked and stacked, so it tastes very soft
3 The skin should be rolled out thinner than the dumpling skin