Pan-fried bacon patties

Overview

As a person who didn't know how to make pasta, I was very envious of those masters who could play with flour. In their hands, flour could transform into various delicacies and various tricks. This is a great temptation for me who likes to eat pasta. Most southerners like to eat rice and eat less pasta. Apart from buying ready-made pasta snacks, they rarely make them at home. Even if they make the most common dumplings, they still buy ready-made dumpling wrappers, buy some meat and chop them into fillings, add their favorite ingredients to make fillings and wrap them into dumplings. It is considered a complete pasta dish. . . After spending too much time on the Food Network, I am no longer satisfied with just making dumplings, so I want to try making various kinds of pasta so that I can satisfy my cravings and still eat with peace of mind. Especially when the pasta you make is loved by your family, the feeling of satisfaction is very satisfying~~ In fact, everything always seems difficult when you are watching from the side, but when you really get involved and enjoy it, various problems become one after another fun. Then I became an expert haha~ When Shi Shang Cook Yi was editing the recipe, I felt that there were too many process pictures and wanted to delete some. I also thought about when I first learned how to make pasta, I wished they would write out every detail, so that I can learn quickly and have fun. So let’s try to explain every detail as much as possible. Experts can drift by~

Tags

• staple food
• home cooking
• children
• old man
• cake
• fast food
• bacon
• chicken powder
• cooking wine
• cumin powder
• ginger powder
• high gluten flour
• oil
• onions
• oyster sauce
• starch
• white sesame
• salt
• sesame oil

Ingredients

Steps

1. 1 Use a large basin to scoop up the flour.

   

2. 2 Add warm water gradually, stirring until the flour becomes cotton-like. (You can knead it a little softer when making cakes)

   

3. 3 Knead into a smooth dough on a clean surface.

   

4. 4 Apply some cooking oil to the bottom of the basin. (The function is to prevent the dough from sticking and make the dough smoother and softer after rising.)

   

5. 5 Put in the kneaded dough.

   

6. 6 Wrap in plastic wrap or cover with a clean wet towel and let it sit for about half an hour. (Make the filling while the dough is rising.)

   

7. 7 Put the native pork into the pot and cook, remove it, and apply salt on both sides while it is still hot. Place in a bowl and marinate for half a day or more.

   

8. 8 Rinse the marinated pork, drain the water and cut into small pieces.

   

9. 9 Put the meat cubes into a basin, add minced ginger, green onions, and chicken powder.

   

10. 10 Add 2 tablespoons of cooking wine.

    

11. 11 Add 2 tablespoons oyster sauce.

    

12. 12 Fry the white sesame seeds in the pot (about 30 seconds)

    

13. 13 Pour into a basin, add 1 tablespoon cornstarch, a little sesame oil, and cumin powder.

    

14. 14 Stir evenly with chopsticks and set aside.

    

15. 15 Take out the dough, knead it into thick noodles and cut into pieces.

    

16. 16 Make the dough larger than the dumpling wrapper (the rolling surface will not stick if it is not dusted with flour, but a small amount of cooking oil is applied when rolling)

    

17. 17 Add filling. (As shown in the picture)

    

18. 18 Knead it like a bun.

    

19. 19 Sealing (don’t worry too much about whether it looks good or not, the main thing is that the filling is solid and tastes good)

    

20. 20 With the seal facing down, press flat with the palm of your hand.

    

21. 21 Do it one by one.

    

22. 22 Heat the pan and add some cooking oil. Add the patties and keep frying over medium-low heat.

    

23. 23 Fry until golden brown on both sides.

    

24. 24 Sprinkle a little water, cover the pot and simmer for 1 minute.

    

25. 25 Scoop up and enjoy.

    

26. 26 Cut open and the aroma is fragrant.