The Perfect Combination of Lamb and Chicken---onion Patties
1.
Knead the flour and water to form a uniform dough, and make it for 30 minutes.
2.
Prepare the meat you need.
3.
Wash vegetables and cut into pieces.
4.
Prepare a little bit of oil residue, the rest of the chicken oil refinery last time.
5.
Prepare coriander.
6.
Chop all the ingredients.
7.
Add seasoning and mix well.
8.
Divide the dough into 9 portions, take 1 portion, roll out, put in the filling, close the mouth, and squash.
9.
Put oil in the pan, add the meatloaf, and fry until golden on both sides.
Tips:
Ingredients: 300 grams of all-purpose flour, 160 grams of warm water, filling: 220 grams of chicken, mutton, 150 grams of chicken fat 50 grams of onion, half a carrot, half a root soaked dried shiitake mushrooms (small) 8 eggs, 1 ginger and parsley. Seasoning: salt light soy sauce, sesame oil, peppercorns Oil cooking wine five spice powder white sugar
1. The pie made today is not quantitative, because there is more meat at home, so the amount used is that the lamb is removed from the lamb chops and has been soaked in pepper water without any peculiar smell. The chicken is from chicken. The chicken breasts removed from the body were finally wrapped in the pie and some fillings were not used up, but there is not much left, which can be used to make meatball soup.
2. The amount of flour made 9 cakes, about 50 grams/piece, and the filling was 80 grams/piece.
3. I used some oil residue to make the cakes more fragrant. The oil residue is not a healthy food, but it is okay to eat a little occasionally.
