How do you make pies at home? How do you make your own pie at home?

250 grams of minced pork, 50 grams of green onions. 10 grams of ginger, 20 grams of dried yellow sauce. Ten grams of soy sauce, an appropriate amount of sesame oil, an appropriate amount of monosodium glutamate, and two eggs. 100 grams of fennel, 250 grams of flour.

The first step is to mix the noodles, add two grams of oil to the flour, the purpose of adding oil is to make the noodles more moist after a while, and put six taels of water in a pound of flour. Stir it into a flocculent shape with chopsticks, and then knead it into a three-gloss dough with your hands. After softening, brush the surface with a layer of oil and plastic wrap, set aside and let it ferment for 20 minutes.

After that, we can make the stuffing first. Today's pie is one meat and one vegetable. First of all, we beat the eggs well, spread the eggs and add them to the pot and stir-fry them back and forth.

Scrambled the eggs as little as possible. Then you can put it on a plate to cool down. Cut the fennel again, wash the fennel, mince it directly, and then you can chop the ginger into minced pieces.

Put it all in the minced meat. Then cut the green onions, and the green onions for the pie can be cut slightly thicker. This makes the green onion a little more fragrant.

Add the yellow sauce to the meat filling, here, it can play a role in increasing the flavor, and then add a little water, the purpose of adding water is to make the meat filling more tender, and then add soy sauce monosodium glutamate. Because the yellow sauce has just been added, the salt is fine. Then give some sesame oil and put 2 3 of the green onions on the surface.

Then seal with plastic wrap and freeze in the refrigerator for ten minutes.

Mix the eggs with fennel and add the remaining 1 3 chopped green onions, monosodium glutamate, salt, sesame oil. Then stir well. In this way, the filling is adjusted, and the noodles are fermented.

The next step is to make it. Place the noodles on the cutting board. Knead it into long strips, then knead it into a piece, and after squeezing it, first dough it up to make it into a ball.

This way it will not be easy to reveal for a while.

After that, it's time to roll the skin. Roll out into a thick dough in the middle and thin on all sides. With your left hand, place the dough in the palm of your hand. Use the right hand to fill the filling with a filling ruler. Press while filling, and finally use the technique of wrapping buns, close the mouth and pinch it, bottom down, and put it on the board.

Heat the pan, brush with oil and turn off the heat. Pick up the pie again. The closure must be facing upwards.

This ensures that there is a gnocchi at the time of acquisition, and this gnocchi can be spread out. The skin on both sides can be as thin. Cook over low heat for five minutes.

Brush with some oil before turning over. Continue to simmer. This time it's okay to be bored for two or three minutes.

Then turn on the high heat and close the color. That's it.

Teach you how to make a home-cooked pie with a thin skin and a big filling.

Everyone tried to make it, and it was very delicious.

Home-cooked food making tutorial.

1.Use warm water and a portion of soft dough, cover with a damp cloth, or buckle a plate and set aside to rest for about half an hour. At this time, go and prepare other Qi Zhi materials, remember to knead the dough after half an hour, let it become moist and smooth, and then wake up for more than ten minutes.

Anyway, when you have the other ingredients ready and when you start wrapping the pancakes.

2.Beat the eggs, add a little oil to the pan, pour in the egg liquid after heating, pour in the egg mixture, and stir it with a small spatula after pouring the egg liquid, as the egg liquid solidifies, the broken eggs are also fried. The eggs are not salted and I like to put salt together at the end.

3.Wash the leeks and dry them, chop them and put them directly into a large container.

4.Chop a little more minced ginger; Prepare a small portion of shrimp skin, stir-fry the shrimp skin in oil until fragrant.

5.Mix the leeks, eggs, fried shrimp skin, and minced ginger together, add sesame oil and mix well, and remember to add salt to taste before wrapping the pie.

6.Knead the awakened dough gently, knead it into long strips, cut out the dough, roll it out into a dough the size of a bun skin, wrap it in leek filling, pinch it into a small bun, and then gently flatten it, to press the side of Zhaoxiang with pleats, this side is easy to have thick skin, and finally turn the small cake over, and a pie blank is ready.

100g cornmeal, 100g flour, 100g minced meat, 200g sauerkraut.

Ingredients: Appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of thirteen spices.

1 Corn flour and flour mix.

2 Add water and knead the dough and let rise for 20 minutes.

3 Wash the sauerkraut, squeeze out the water and chop it.

4 Peel and finely chop the ginger.

5 Squeeze out the chopped sauerkraut, add minced meat, eggs, ginger, light soy sauce, salt, cooking wine, peanut oil, and thirteen spices.

6 Stir all ingredients well to form a sauerkraut filling.

7 Divide the dough into two small doughs.

8 Roll out two loaves of equal size.

9 Spread out a round cake and place the filling on top with the edges empty.

10 Cover it with another sheet of bread.

11 Grease the rice cooker and put it in the dough, press the cook button, turn over after tripping, continue to press the cook button, and then trip and take it out.

1.Pour the cornmeal and soybean flour into the pot, mix well with warm water, add the baking powder and stir well, cover with a cloth, and let it cook for about 1 hour.

2.The bottom of the inner wall of the net pressure cooker is smeared with peanut oil, after heating, divide the good corn dough into small pieces, knead each into a circle between the two hands, lay flat at the bottom of the pot and press it dry by hand to make a cake shape, after the pot is full of prepared cakes, cover the pot, add a high-pressure valve, 2 to 3 minutes later, open the pot, carefully pour some boiling water in the gap between the cakes, water to half of the cake, cover the lid, add the valve, after a few minutes, you can remove the valve if you can't hear the sound in the pot, use low heat instead, and after the water vapor is released, you can shovel it out.

Cornmeal (white): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, as this can hinder zinc absorption.

Method 2: Cornmeal (yellow) 300 grams.

2 bamboo shoots. 1 handful of pickles for accessories.

200 grams of dried tofu.

Yam 1 section. Spice salad oil a little.

Dried chili peppers to taste.

The secret of the right amount of water and noodles is revealed.

1.Place corn flour in a container.

2.Add cold water? Wrong! Remember, add piping hot water and noodles, preferably freshly boiled water.

3.Allow to wake up for 30 minutes after the dough is reconciled.

Filling preparation:

4.Peel off the skin of the bamboo shoots, remove the old part of the heel, and chop it into small pieces.

5.Wash and chop the pickles.

6.Dried tofu is also chopped into small pieces.

7.Peel the yam and chop it as well.

8.Heat the pan with cold oil, add the shredded chili peppers and stir-fry for a while, then take out the shredded chili peppers, put in the pickles, winter bamboo shoots and dried tofu in turn, stir-fry until the fragrance is fragrant, you can drizzle sesame oil, take it out and let it cool.

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9.Add the chopped yam and stir-fried pickles together, mix well and the filling is ready.

Ingredients: beef, fish, eggs, tofu.

Ingredients: corn starch, ginger, green onion, garlic, chili powder, salt, soy sauce, pepper, chicken essence, 18 fresh.

Production method: 1. Chop the beef and chop it into finely minced meat foam, but not too fine, and not to use a machine to grind, otherwise the beef patty will lose its stool and chew. Choose fresh beef with a small amount of tendon, not very good pure beef.

2. Add eggs, crushed tofu, minced fish, chopped ginger and garlic, minced chili pepper, salt, soy sauce, pepper, chicken essence, 18 fresh and cornstarch, stir well.

The amount of corn starch must be well controlled, too much Lulao Town beef patty taste powdery and easy to break, too little will not taste enough, the amount of fish should be less, not excess beef. During the stirring process, you can feel obvious resistance.

3. Make meatballs: prepare half a bowl of cooking oil, empty plates, apply a layer of cooking oil in the palms of both hands, take an appropriate amount of stirred meat, pinch it into a round ball, and throw it alternately with the left and right hands until it feels that the balls are tight, smooth and elastic, and the size can refer to common fish balls and meatballs. If you are not sure how many ingredients for the meatballs, you can make a few meatballs and fry them in oil, taste the taste, and then add the ingredients again.

4. Add a small amount of oil to the hot pan, apply the oil to the surrounding areas of the pot, pour the prepared meatballs into the oil after the oil is hot, and fry the meatballs on all sides over low heat until the red heart is not present inside the meatballs.

Be careful not to stir-fry too hard, otherwise the meatballs will break easily, and beginners should not add too many meatballs at first.

Ingredients: 600 grams of fresh beef, 1 piece of tangerine peel, 25 grams of fatty pork, 100 grams of water chestnut (water chestnut), 1 coriander (coriander).

Ingredients: Seasoning: 2 tsp salt, 1 tsp starch, 1 egg white, 4 tsp sugar, a pinch of pepper, 3 tbsp water.

Take the fresh beef, wash it, put it in a meat whisk and mix it into a meat puree; Beat the eggs into a pulp. Add starch, salt, shredded tangerine peel, diced water chestnut and egg pulp to the meat puree, then mix well. After mixing, press the meat into a cake shape and fry it in a pan over low heat until it is browned on both sides.

Ingredients: 5 grams of red pepper, 500 grams of beef tenderloin, 20 grams of flour, 1 egg, 3 grams of sesame salt, 10 grams of soy sauce, 10 grams of soybean oil, 5 grams of vinegar, 10 grams of green onion, 5 grams of garlic, 1 gram of pepper flour, 1 gram of shredded chili pepper.

Preparation of beef patties:

1. Cut the beef tenderloin into thin slices and marinate in sesame salt, pepper noodles, green onion and garlic.

2. Spread the marinated beef with flour and eggs, put it in a frying pan and fry it, and finally topple it with shredded green onions and chili peppers.

3. Place the beef patty on a plate and serve it with the sweet and sour sauce.

It can be made into a thin and crispy crust by frying, crispy on the outside and tender on the inside. Using noodles and pork as raw materials, add onion, ginger, dark soy sauce, pepper, etc., the specific steps are as follows:

1. Prepare the crust of the pie, add water to the dry flour, and stir it into a paste with chopsticks.

2. Then let the noodles rise for 3-4 hours to make the noodles strong, fold the noodles with water and press them, and pick up the noodles with your hands to stretch them long.

3. Season with pork and cucumber, onion, ginger, salt, dark soy sauce, pepper and sesame oil.

4. Take a small lump of dough and flatten it on the palm of your hand.

5. Take an appropriate amount of minced meat and put it on the dough.

6. Grasp the edges of the dough sheet and wrap the filling little by little.

7. Put it in a frying pan and fry over medium heat.

8. Fry until golden brown on both sides.

Notes:In the process of frying, you need to pay attention to the heat, you can not use high heat for frying, you should use a simmer, and fry until both sides are golden brown.

Make a pie: 1. Pour the flour into the basin, add an appropriate amount of yeast powder, stir well, add water in stages, stir the flour until it can be kneaded into a dough, the dough is slightly softer, cover the lid, and wait for the flour to ferment.

2. Put oil in the pot, fry the eggs, add the shrimp skin and stir-fry until fragrant, turn off the heat and let cool.

3. Cut the leeks, shred the zucchini and kill some water with a little salt to dry, and the soup will not come out when it is wrapped for a while.

4. When the eggs are cool, put the leek zucchini in and stir well, put peanut oil in the scrambled eggs, and then put sesame oil in it, no need to put salt. Because the zucchini has been killed with salt, the shrimp skin is also salty.

5. The dough is made into a dough and the dough is two circles larger than the dumpling skin, and the filling is wrapped.

6. Same as the bun, just press the bun twice with your hand in reverse.

7. When the electric baking pan is hot, put it in and press the pie stall, turn the pie to the other side after the light of the pan is turned off, cover the lid, and you can eat it after the light goes out.

Ingredients for leek pie: 300 grams of all-purpose flour, 3 grams of salt, 220 grams of warm water, 300 grams of leeks, 2 eggs, appropriate amount of white vermicelli, appropriate amount of salt and pepper, 2 teaspoons of light soy sauce, 20 grams of corn oil

1. Pour the flour into the basin, add 3 grams of salt and mix evenly, then pour in 220 grams of warm water, stir with chopsticks while pouring, and stir until you can't see the dry powder. No need to knead it.

2. After the flour is stirred, pour in 20 grams of corn oil, seal the dough, each side of the dough should be drizzled with oil, then covered with plastic wrap, and let stand for 1 hour, so that the stretchability of the dough will be better, to ensure that the skin is thin, and it is not easy to break.

3. When the dough is left to rest, we begin to adjust the filling, wash the leeks and drain the water, cut them into dices and put them in a bowl, add an appropriate amount of sesame oil, stir evenly, the leeks wrapped in sesame oil are not easy to get out of the water, and the taste is more fragrant.

4. Then pour an appropriate amount of oil into the pot, pour the beaten egg liquid into the pot, stir-fry over medium-low heat, and fry until the egg liquid is completely solidified, and then you can get out of the pot.

5. Then put the white vermicelli in a pot under cold water, boil over high heat, turn to medium heat, and cook for another two minutes to get out of the pot.

6. Pour the scrambled eggs and blanched vermicelli into the leek bowl, add an appropriate amount of salt, 2 teaspoons of light soy sauce, a little pepper and salt, stir and mix well. The vermicelli in this filling is indispensable, because adding vermicelli not only improves the taste, but also absorbs the excess water of the leeks themselves.

7. After the dough is settled, put it on the panel, smear the panel with an appropriate amount of oil in advance to prevent sticking, stretch the standing dough, and then divide it into several small doughs. Tips, don't knead the dough that has been placed to prevent the gluten pie from being soft.

8. Take a small dough, pull it directly by hand, pull it into a large sheet, and then put an appropriate amount of filling.

9. Pull the skin around the filling to the middle of Ran Qinghui, and then close the mouth and pinch it tightly.

10. Then flip it over, with the closing point facing down, and then press it with your hand, and then tidy it up a little to make it rounder.

11. Pour an appropriate amount of oil into the pan, put the finished leek egg pie into the pot, when moving the pie, the action is gentle, because it is very soft and thin, fry it over medium-low heat after the pie is put into the pan, fry it until the bottom of the pie becomes hard, turn it over, because its filling is almost cooked, so it can be fried for about 4 minutes.

12. The leek pie is done without kneading or rolling, and the finished products are all thin and filling, which is really delicious.

13. What you make yourself is delicious, the filling is very rich, don't miss it if you love to eat, it's worth a try.