The detailed recipe for pies, the recipes for pies

Go to the world of food ** to see it yourself, there are pictures and explanations.

Rose pie.

Ingredients: 1 tael of dried roses, about 30 2-inch pies; Flour; Put more cooked sesame seeds; Sugar; Salad oil preparation.

Remove the receptacle of the roses, twist them by hand and run them with a little hot water (a little bit is enough).

Roll out the sesame seeds (not too broken, just flavor them).

Pour 1 and 2 together, add 3 tablespoons sugar, 1 tablespoon of dry flour and 1 spoonful of salad oil and mix into a slightly dry filling.

Make a piece of noodles (put a little sugar to soften when mixing noodles, you can use any method to make noodles, I use spontaneous powder).

Take a little less flour than the dough and mix it with salad oil to form a gnocchi.

Then rub it into an oily surface like washing clothes.

After fermenting the dough, the dough is rolled into a round ball about the size of the dough making agent.

Wrap the dough with the dough agent and form a ball.

Roll out into long strips, roll up along the lengths, and slowly flatten.

Pinch it into a dimple by hand and put it on the rose stuffing bun to flatten it, and then roll it out into a cake (it doesn't matter if the filling is exposed when rolling, it is just as delicious and the filling feels beautiful at all.)

Put it in a frying pan over medium-low heat and cook it (no oil is needed when burning), and it will be cooked if there are scars, so you don't need to stuff. You can burn more and put it in the refrigerator to eat slowly, it will not be hard without heat, and it will always be very soft.

Egg tart with shredded radish.

Ingredients: 2 carrots; one egg; flour 180 g; 2 chopped green onions; three grams of green onions; a pinch of salt; About 126 grams of warm water Method.

Beat the eggs one by one and fry them in oil to form egg drops.

Add some chopped green onions and sauté on the side until fragrant.

Pour in the peeled and chopped carrots.

Add salt and stir-fry evenly, then pour in some chopped green onions and turn off the heat, that is, eggs and carrots.

Add the flour to warm water and mix into a dough.

Put it in the refrigerator overnight and take it out, if it is more sticky, you can sprinkle some powder.

Then divide into seven portions.

Take out each portion and roll it out flat.

Then wrap in the filling.

Close the mouth after wrapping.

Sprinkle flour on the board and put the small round cake on it, so it won't stick.

In a frying pan, put a little oil, put the small round cake in, and bake the front and back until golden brown.

Pumpkin pie.

Ingredients: pumpkin; glutinous rice flour; Sugar recipe.

The pumpkin is steamed and pressed into a puree, put glutinous rice flour and sugar, and form a dough.

Glutinous rice add sugar and form into a dough.

Pinch a glutinous rice ball and press it into a cake shape, and put a pumpkin glutinous rice ball on top (putting plastic wrap on the next step is easier to operate, and the glutinous rice is a little sticky).

Press the stuffing in with your thumb and wrap it in.

Wrap into flattened cakes.

It looks better to fry it like this with a spatula.

In this way, a layer of pumpkin filling is sandwiched inside, and a little oil is placed in the pan to fry the yellow sides.

Beef carrot pie.

Ingredients: 350g flour; beef 320g; carrots 400g; a section of green onions; oil 75g; sesame oil 7g; Appropriate amount of dark soy sauce; Light soy sauce to taste; salt to taste; Ground black pepper to taste; Appropriate amount of five-spice powder; Appropriate amount of peppercorn noodles; Appropriate amount of monosodium glutamate; Appropriate amount of water Preparation.

Wash the beef and chop it into a meat puree, add an appropriate amount of salt, five-spice powder, black pepper powder, Sichuan pepper powder, monosodium glutamate, dark soy sauce, light soy sauce, 7g sesame oil and 30g vegetable oil, stir vigorously, and put it in the refrigerator for more than 1 hour.

Warm water and dough into a smooth dough set aside.

Shred the carrots on a grater, stir into the minced meat.

Chop a little chopped green onion with the green onion, stir in the minced meat as well, and stir again in one direction.

Divide the dough into 11 equal parts, take one portion and roll it into thick slices, wrap it in the filling, close it like a bun, press it flat again, and gently roll it out a few times with a rolling pin.

Heat the pan and put an appropriate amount of oil to 8 percent, put the pie into medium-low heat, sear until one side is formed and discolored, turn it over, wait for the other side to also form and change color, pour a little water into it, and quickly cover the pot and simmer.

Wait until the water is completely dry, remove the lid and turn over, and then bake for half a minute to a minute.

Finish the remaining pies in turn.

The dough pie method is shared, and the skin is as thin as paper.

1.Place the flour in a large bowl and add a spoonful of salt. 2.

Slowly add warm water, stir well, knead into a smooth dough, cover and let for 30 minutes. 3.Add an appropriate amount of salt, chicken essence, light soy sauce, black pepper to the pork filling, and add a small amount of cold water in batches 4

Add the onion and continue to stir well 5Knead the dough evenly, grow into long strips and cut into such 6Sprinkle with some dry flour and press flat.

7.Roll out the skin and add the filling. 8.

Like a bun, close and flatten 9Fry on both sides on an electric cake stall and remove from the pan.

Which should not be a pie, the so-called pie is an inner filling, like a pizza should be a flatbread;

Flour (high gluten) is hollowed out in the middle of a pile, boiled until it is not hot, add it to start and noodles (this is called hot noodles, add cold water is cold noodles) and cover it evenly, cover it with a "wet cloth" and let it stand for 30 minutes (dough), then rub the dough with dry flour, twist it into a suitable size (look at your pot), roll it out into a cake shape with a rolling pin (as shown in the picture above), brush it with a layer of oil, sprinkle a little salt, some meat puree, and chopped green onions and fry them in oil until golden brown

Teach you how to make delicious pies with potatoes.

Chop the purchased pork filling several times on the cutting board to make it more delicate. (You can also buy pork belly and chop the stuffing yourself).

3.Add salt, minced ginger and garlic, oyster sauce, light soy sauce and soy sauce to the minced meat and mix well. If you feel that the filling is a little dry, add a little cooking oil and water and continue to mix well.

4.Onions and shallots are finely chopped separately.

5.Put the chopped green onion into the meat filling and mix well, adding cooking oil and water according to the dryness and wetness of the filling.

6.Take a piece of dough, roll it into a cylindrical shape, and then cut it into a mixture. Sprinkle some dry powder on the agent to prevent adhesion.

7.Roll out the agent, put in the filling, and wrap it.

8.Put oil in the pan, put in the wrapped pie, close the mouth up, press the flat and round in the pan, low heat, and turn over one side golden brown. The pie is puffed up and ready to come out of the pan.

Ingredients: dry flour.

300g of excipient oil.

Salt to taste, pork belly to taste.

100g carrots to taste.

Spinach to taste. Fungus to taste.

Appropriate amount of sesame oil. Pepper to taste.

Step 1Peel the carrots and rub them into thin strips with a rubbing bed.

2.Cut the pork belly into small cubes with a knife.

3.After the fungus is watered, chop it with a knife.

4.After washing the spinach, blanch it in boiling water and chop it with a knife.

5.Cook the diced pork belly in a pot over low heat.

6.Put the processed carrots, spinach, and fungus pork belly into a small pot and sprinkle with pepper powder.

7.Pour in a little sesame oil and tiscent.

8.Sprinkle in the refined salt and mix well.

9.Dry flour, blanch with boiling water for about 1 5, and the rest of the flour with cold water.

10.Mix the dough with cold water and let it sit for 30 minutes.

11.Knead the noodles vigorously to feel delicate and smooth. Knead it into a slightly larger agent than the one used to make dumplings.

12.Roll out the dough into a thin crust.

13.Wrap the prepared filling into the crust and put as much filling as possible.

14.Pinch the crust of the stuffed pie in the same way as the bun.

15.When the pan is hot, place the wrapped pies, pinch the pleated side down, and gently stack them. Fry over low heat and gently shake the pan to heat the pan evenly.

16.Turn the pie on the other side and fry on the other side. Turn off the heat, cover the pot tightly and simmer for 5 minutes so that the cakes will cook easily.

17.Light a low heat and grease the surface of the pie, so you can spread more as appropriate.

18.The front and back sides of the pie are baked several times, and you can see that the pie is slightly bulging.

The dough pie method is shared, and the skin is as thin as paper.

.Leek. Vegetable egg pie.

Here we go again. Leek. The main dish of the season, .Leek. The best way to make a dish is pies and dumplings

Leek. 1 handful of vegetables, 3 eggs, 250 grams of flour, 1 handful of shrimp skin, appropriate amount of salad oil, appropriate amount of salt, a little sesame oil, appropriate amount of water.

How to mix the filling:

1、.Leek. Wash the vegetables and control the moisture, 2-3 eggs, and an appropriate amount of shrimp skin.

2、.Leek. Cut the vegetables into small pieces and put them in a bowl, beat the eggs into a mixture and put them in a bowl.

3. Add a little cooking oil to the pot, heat it and pour in the egg mixture.

4. Stir constantly with chopsticks or a shovel and scramble until the eggs are chopped.

5. Crushed eggs, shrimp skin, etcLeek. Place the dishes in the same bowl.

6. Add an appropriate amount of sesame oil and mix lightly, evenly, and add salt to taste before filling.

Pie preparation:

1. Appropriate amount of flour.

2. Add the warm water to the flour, stir it into a dough with chopsticks, and form a dough. Cover the dough with plastic wrap and let it sit for about 20 minutes.

3. Sprinkle an appropriate amount of flour on the cutting board and knead the dough evenly.

4. Divide into small doughs of moderate size.

5. Take one of them and roll it out into a round dough.

6. Put it in the dough **. Leek. Vegetable egg filling.

7. Pinch the edges, and pinch the folds as small and tight as possible.

8. Place the wrapped pie flat on the cutting board, pat it a few times, and use a rolling pin to gently roll it out into a round pancake on the folded side, and gently roll it on the reverse side, without breaking it. Make other pies as described above.

9. Heat the pan, add a little cooking oil, and put the pie base into the pan over medium-low heat.

10. Reverse side in time, golden brown on both sides, and serve hot.

Sauerkraut vermicelli pie method:

Ingredients: 400 grams of flour, 1 egg, 190 grams of boiling water, 1 sour cabbage, a handful of vermicelli, minced ginger, a little chopped green onion, 2 teaspoons of salt, 2 tablespoons of light soy sauce, 2 tablespoons of cooking oil, 1 tablespoon of oyster sauce, 1 tablespoon of five-spice powder.

1. Pick and wash the leeks, control the dry water, soak the flour into the basin with water to soften it, then pour 200 grams of warm water into it, stir it with chopsticks while pouring, stir it into a flocculent, add a spoonful of peanut oil, the baked pie crust is more crispy, and then knead the dough into a dough, cover the lid and let it stand for 20 minutes.

2. Beat the eggs, cut the vermicelli into small pieces, pour hot oil into the pot, pour in the egg liquid, stir with chopsticks while pouring, and let cool.

3. Chop the leeks, pour in 1 tablespoon of peanut oil and mix well to prevent the remaining rot and stop the leeks from coming out of the water, pour the scrambled eggs and chopped vermicelli into the leek pot, add an appropriate amount of salt, a little pepper powder, 1 tablespoon of oyster sauce, stir and mix evenly.

4. Divide the standing dough into small agents, flatten and roll the small dough into a thin and uniform dough shape, wrap an appropriate amount of filling, fold the dough in half and knead the edges.

5. Fold inward in turn, fold into lace, brush the pan with a little oil, put the reed fan into the finished pie, fry over medium-low heat until one side is set, then turn over, and fry until golden brown on both sides.

The preparation of the pie is as follows:

Tools Ingredients: beef, soy sauce, salt, monosodium glutamate, cabbage, flour, cold water, peanut oil, rolling pin, green onion, spoon, frying pan mega key laugh.

1. After the beef is ground and seasoned, add soy sauce, salt and monosodium glutamate to taste, wash and cut the cabbage into fine pieces.

2. Mix the flour with cold water, knead for 3-5 minutes, rub a little peanut oil, knead well, and let stand for 10 to 20 minutes.

3. Divide the dough into a number of small agents with a diameter of 2 cm, press it flat, and roll it into a skin with a diameter of 6 cm with a rolling pin.

4. When wrapping, mix the beef, cabbage and green onion well, scoop a spoon into the skin, and knead it into a pie.

5. Heat the pan over high heat, put the pie into the pot and bake it slightly flat for a while, that is, pour in an appropriate amount of peanut oil, fry it until it is golden on both sides, and then serve it out.

The preparation of the pie is as follows:Ingredients: 100 grams of minced meat.

Excipients: appropriate amount of ginger, appropriate amount of garlic, 5 grams of green onion, 5 grams of onion, 5 grams of light soy sauce, 5 grams of oyster sauce, 3 grams of salt, 5 ml of cooking oil.

1. Put minced meat and accessories in a bowl and marinate for 20 minutes.

2. Roll out the dough into thin cakes, put in the meat filling, and spread evenly.

3. Cover with a layer of pancakes.

4. Pour in cooking oil and fry over low heat until golden brown on both sides.

5. After the pie is cut into pieces, it is put on a plate and it can be made.