Haicheng Pie
Overview
The original recipe for Haicheng pie is stuffed with beef, pork, and green chili peppers. I have used pork and green chili peppers, and it tastes very good, with the fragrance of pork and a bit of crispiness from chili peppers. Today I made zucchini, mushrooms and pork using the ingredients I had on hand. You can also try it when you have time.
Tags
Ingredients
Steps
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Raw materials: flour, meat filling, zucchini, mushrooms, green onions, and ginger.
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Slowly pour warm water into the flour, adding water while stirring.
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Knead into a soft and smooth dough, cover and set aside.
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Chop green onions and ginger and set aside.
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Cut the zucchini into cubes, add a small amount of salt and set aside.
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Chop the mushrooms into fine pieces and set aside.
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Squeeze the water out of the zucchini with your hands and set aside.
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Add salt to the meat filling, mix well, add cooking wine in three times, beat in water in the same direction, add dark soy sauce, light soy sauce, steamed bun seasoning, mix well, add cooking oil and mix well, add green onions and minced ginger and mix well.
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Add shiitake mushrooms and minced zucchini to the meat filling, mix well, and add some sesame oil to enhance the flavor.
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Mixed meat filling.
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Roll the dough into strips and cut into equal portions.
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Roll out the dough into a thin crust, fill it with meat filling, wrap it up like a bun, and place it with the seam facing down.
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Cover all ingredients with filling.
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Turn on the heat, add a small amount of oil to the hot pan, and add the green dough. Lower the heat, cover the pot and fry slowly.
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Once one side is golden brown, flip over and fry the other side.
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Look, the fried pie.
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Another bowl of millet porridge and a plate of side dishes, delicious.
