Recipes tagged "Chive meat filling"
2 recipes found
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Fermented leek meat pie
Whoever makes the dumplings has leftover dough and meat fillings. Look at the pile, they must be eaten for several meals. It's no fun to use it to make dumplings anymore, there are so many dumplings left. The easiest and easiest thing is to roll the dough directly into dough, wrap it with meat filling, and make it into a pie or box. However, the old comrade doesn't like dead dough cakes very much. The yeast dough ones are softer and easier to digest. Then turn this dough into yeast dough, wrap it with meat filling and bake it into pancakes. The yeast dissolves in water and is easier to knead into the dough. Although the dough is frozen, it does not affect the rise. The dough will rise faster than expected. After thinking about it, although it was unnecessary, I still added a little alkaline flour to the risen dough, because the old comrade prefers to knead alkaline dough. The filling is divided into portions and then fried in water. This way, it has a crispy bottom without losing moisture. The dough is crispy on the outside and soft on the inside, making it more moist to eat. Fill two big pots and eat slowly. . . .
Staple food Home cooking -
Fermented Thousand Layer Chive Patties
I don’t want to use the leftover dough and meat filling from making dumplings to make dumplings. I remember seeing Jingdong meat pie a long time ago, with dead dough and pure meat filling. You can also use this leek meat filling to perform it again. However, the old man prefers to ferment the dough, add some yeast, and turn the dead dough into fermented dough first. The ratio of skin to meat is 1:1, which must be enough for filling. Adding a little alkali to the risen dough is actually completely unnecessary. It is purely a psychological placebo. The rolled out dough is spread with thick stuffing, four incisions are made according to the nine-square grid, and the layers are stacked. It can be fried in a pot without water, but the pancake will be moister and softer after adding water. Both sides are burnt and fragrant, which is a bit unbearable. Cut open immediately, layer upon layer, embedded with ruby-like meat. It’s most fragrant when it’s hot. . . .
Staple food Breakfast