"mother's True Story" Pie
1.
It turns into fat dough in vain. I like to knead the dough with the dough the most. The dough is softer. Put the live dough in the basin and put the lid on to wake up for a while.
2.
Chopped sauerkraut and mixed with pork stuffing, stir clockwise, add appropriate amount of salt, cooking wine and a little soybean oil, stir well, the stuffing will feel very sticky, so that it is delicious.
3.
After baking the pie, make one more filling, wash and chop the leeks.
4.
Stir the pork stuffing with a small amount of oil first, because to make the leek pork stuffing, the leeks are easier to cook than the pork stuffing. If the pork stuffing is not cooked first, the leeks will turn yellow when the pork stuffing is cooked, which will affect the appearance.
5.
Mix the pork stuffing and the leeks and stir evenly in a clockwise direction. Because the oil is used when the pork stuffing is stir-fried, there is no need to put this part. The leeks will produce water when encountering salt, so add less salt.
6.
When the noodles wake up, take them out and pull them into small doughs of even size.
7.
Use a rolling pin to roll out the dough into a uniform size. The dough should be thinner and taste better.
8.
Then I put the fillings on the dough. In order to take a good look, I made four first. Don't put too much fillings. The thinner the pie, the easier it will be.
9.
Then twist it into the shape of a bun, mainly to pinch it firmly.
10.
Then use a rolling pin to gently roll them on top of the buns, and roll them into cakes, OK, ready, ready to pancakes.
11.
Heat a non-stick pan and pour in an appropriate amount of oil.
12.
After the oil heats up, put the pie in the pot and start the pancake.
13.
Turn it over and then sear the other side after turning golden yellow, using a small flame to sear it all the time. Both sides are golden brown, and the pie is complete. The thin crust pie is crunchy right out of the pan, and it is delicious when eaten hot. The next day I can't finish it, I bite it in the microwave.
Tips:
1. The dough should be soft, the crust should be thin, and the filling should be sufficient, but not too greedy. The filling of the pie in one pot should be similar, otherwise some will be cooked and some will not be cooked.
2. The sauerkraut pork filling and the leek pork filling are our favorite flavors. You can choose the fillings according to your preference, but I really recommend the sauerkraut pork filling.
