What pie filling is delicious, what pie filling is delicious and simple

Eggs and leeks, lamb potato feed, pork potato filling. Pork fennel, pork sauerkraut.

Personally, I like the stuffing of leek eggs.

After the autumn is cool, I want to eat hot breakfast, but it is too troublesome to stir-fry porridge and vegetables, and there is not so much time, so at this time of year, my family eats the most is this leek pie, a roll and a stall, 5 minutes to get it, no water does not reveal the filling, the outside is crispy and the inside is soft, and the layers are vegetables.

Don't look at this pie is simple, nutritious but not ambiguous at all, and the dish has eggs, delicious and full, the key is that the method is very simple, get up 10 minutes early to make the whole family's breakfast.

1.First of all, we prepare 200 grams of ordinary flour, mix the dough with warm water, first stir into the dough and then knead it into a dough, after the dough is kneaded smooth, cover it with plastic wrap, seal the dough for 15 minutes, let the gluten relax, and the cake will be softer and stronger.

2.Wash the leeks, cut off the harder rhizomes, so as not to puncture the pie crust, chop the leeks into minced pieces and put them in a pot, beat two eggs, add 2 grams of salt, 2 grams of chicken powder, 1 gram of thirteen spices for later use, do not stir after letting go of the seasoning, so as not to cause water due to large-scale contact between salt and leeks.

After a few minutes, sprinkle the bottom surface on the cutting board, take out the good dough, do not knead, and knead it directly into long strips, if you knead the dough, it is easy to break the gluten, destroy the ductility, and knead the dough into two dough of the same size.

4.Roll the dough into a rectangular sheet with a thickness of about 2 mm.

5.After the dough sheet is rolled, we stir the filling evenly, cut off the uneven edges of the dough sheet, put an appropriate amount of filling, spread it flat, and then roll it into long strips, compact the edges to prevent the filling from flowing out, and the green green of the leek pie is ready.

6.Preheat the electric baking pan for 3 minutes, evenly drizzle with vegetable oil, put the green billet into the pan, cover the pan and cook for 3 minutes.

7.Turn over until the edges of the cake change color and the bottom surface turns golden brown, turn it over and cook it for another 2 minutes, until both sides of the cake are golden brown, and then you can take it out of the pan.

8.Cut the cake into even small pieces and place them on a plate, and you are ready to serve.

The first course is a leek egg pie.

Ingredients: 300 grams of flour, 2 eggs, 1 handful of leeks, 2 grams of salt.

Method:1Add an appropriate amount of water to the flour and form a smooth dough, cover and let for half an hour.

2.Wash the leeks and cut them into small pieces.

3.Beat the eggs, put oil in the pan, pour in the egg mixture while the oil is hot, and stir into small pieces while spreading. Serve and let cool.

4.Sprinkle some flour on the cutting board, cut the dough into thirds and roll it into long strips, about 2 cm in diameter.

5.Cut into small pieces. Then flatten each small agent and roll each agent into the size of a dumpling wrapper.

6.Add salt and eggs to the chopped leeks, then pour in some cooking oil and mix well. Pouring cooking oil can prevent the leeks from coming out of the soup.

7.Take one skin, put the filling on it, cover it with another skin, and pinch the edges.

8.Put oil in a pot, put the oil into the pinched box hot, cook over medium-low heat, and sear until golden brown on both sides.

The second course is a pork patty with turnip pie.

Ingredients: 1 white radish, 500 grams of minced meat, 500 grams of flour, 3 grams of salt, 2 tablespoons of oyster sauce, 3 tablespoons of soy sauce, 1 egg, a little sesame oil, a little white pepper, appropriate amount of ginger and garlic.

Method:1Add about 100 grams of hot water to the flour and mix it into a flocculent, then add appropriate water to knead the dough, cover it and let it stand for 20 minutes, and use this time to make the filling.

2.Add eggs, salt, light soy sauce, oyster sauce, sesame oil, white pepper, green onion, ginger and garlic to the pork filling, mix well and make it sticky.

3.Wash the white radish and rub it into shreds. Add salt, marinate for about 15 minutes, then wrap in a bean cloth to remove the water.

4.In the meat filling, add salt, a little white pepper, a spoonful of sesame oil, a little minced ginger, and mix well with shredded radish.

5.Divide the dough into small pieces. Press flat and roll into skin. Wrap in stuffing.

6.Put oil in the pot, put the oil into the wrapped green billet after 60% of the heat, press it slightly flat, burn it on low heat until both sides are golden, and the middle of the dough cake is slightly bulging out of the pot.

The third course is a leek potato pie.

Ingredients: 1 potato, 1 handful of leeks, 300 grams of flour, 3 grams of yeast, 2 grams of salt, appropriate amount of sesame oil.

Method:1The yeast melts in warm water, pours into flour and becomes dough, and rises to twice its size.

2.Use the time the dough is fermented to make the filling. Wash the leeks and cut them into small pieces. Peel the potatoes and rub them into thin strips. Shredded potatoes are washed in water to remove starch.

3.Put the shredded potatoes and leeks in a container, add salt and sesame oil and mix well.

4.Put the leavened dough on a cutting board and knead it to exhaust. Then divide into small agents and roll them into pie crusts. Wrap in the filling.

5.Put an appropriate amount of oil in a frying pan, heat the oil into the wrapped pie blank, press flat, and sear over medium-low heat until golden brown on both sides.

Ingredients: beef, green onion, ginger, salt, monosodium glutamate, pepper, sesame oil, soy sauce, white sesame seeds, eggs, sugar, thirteen spices.

1. 500g beef, wash and remove the tendons. Add green onion and ginger and chop into puree.

2. Add all the seasonings. Stir in one direction and set aside.

3. Put an appropriate amount of flour in a basin, pour boiling water, stir it into a dough while pouring it, and let it cool to form a dough.

4. The dough should be very thin and soft, 5. Rub oil with both hands, pull up a ball of noodles, knead it round and flatten it in your hands, put it in the palm of your hand and load it with beef filling, and then your fingers are raised, and the noodles are closed in the middle like a moon cake until the seal does not leak the meat filling, pull off the excess noodles, and then put the pie on a plate, and flatten it with four fingers other than your thumb.

6. Relax the oil in the pan a little, put the oil temperature into the pie, if you feel that the pie is not big enough, you can continue to flatten it with your fingers while turning the pie after the pie is put into the pan. The golden meat filling on both sides is cooked and eaten.

Ingredients: Beef, flour, accessories: onion, green onion, ginger and garlic, stock, sesame oil, soybean paste, 1Warm water and dough, let rise for an hour.

2.Beef minced into minced meat; Finely chop green onions, ginger, garlic and onions; Sesame oil beaten soybean paste.

3.Add the green onion, minced onion, soybean paste beaten with sesame oil, soy sauce, broth, salt, MSG, ginger and garlic, and mix clockwise.

4.Wrap the pie and fry in a pan.

1. Try to use both fat and thin meat filling, and the taste will be smooth and juicy.

2. Adding minced onion to beef will have a special freshness effect.

3. The onion should be diced, the ginger should be ground into a puree with a ginger board, and the green onion should be cut into chopped green onions, so that it can be more finely glued with the meat filling.

4. Beef pie is based on beef filling, basically no other vegetarian dishes, in order to make the beef not dry and woody, the water step is very important. After beating the water, the meat is sticky and the color becomes lighter.

Flour, carrots, dried tofu, longkou vermicelli, eggs.

Excipients: salt, pepper, peppercorns.

1.First of all, the dough for making pies should be softer, and I usually put about 350 grams of water for 500 grams of ordinary flour.

2.Cabbage, soaked fungus, carrots, and green onions are washed and prepared, among which I blanched the cabbage with boiling water and dried it too cold.

3.Use a food processor to chop the fungus, or you can chop it with a knife.

4.In the carrot stirred 5Chop the cabbage.

6.Chop the green onions, then put all the ingredients together.

7.Add oil, pepper and oyster sauce and mix well.

8.The noodles are good for making dough and filling, and the mouth is lowered down.

9.Roll out the wrapped raw embryo into a small cake shape and put it directly into the oiled pan.

10.The two sides of the fried are golden, and when you see the small cake bulging and falling, it is cooked.

Hello, kiss, I'm glad to answer for you, kiss the meat filling. The most delicious of the pies is the meat-filled Qing Shi Jin pie, which not only has a rich wheat aroma of dough, but also a strong aroma of gravy. Pork stuffing in sauce is a kind of stuffing that uses Tohoku miso to flavor pork filling.

When you bite into this kind of pie, it not only has a rich meat aroma, but also a strong sauce fragrance. It is undoubtedly the most delicious filling for northerners who love salty taste! Filling preparation method:

Boil the sauce first. Put the sauce in the hot oil pan, fry for a while, add a little water, add an appropriate amount of sugar, and boil for a while. Put the pork filling into a small basin, add vegetable oil, a little salt, peppercorn noodles, soy sauce, boiled sauce, minced green onion and ginger, and stir all the fillings evenly on a single basis.

It should be noted here that since the sauce itself is salty, it is fine to add only a little salt to enhance the freshness. Hope mine is helpful to you! Don't forget to give it a thumbs up!

I wish you a happy life, peace and joy!

The first one is the sauce with minced pork.

2. Pork stuffing with salted egg yolk.

The third type, cumin lamb filling.

Fourth, spicy pork filling.

Fifth, chicken and mushroom filling.

Sixth, sweet and spicy squid filling.

It is made by pan-frying, baking, baking, etc., and the filling is wrapped in a pie crust. The fillings can be various types of ingredients, such as meat, vegetables, seafood and eggs, and the taste is mainly salty and fragrant from the north. The multi-wheat pie is really good, and it tastes the best.

1.Leek box.

The leek box is a delicacy made of leeks, eggs, and noodles as the main ingredients, and is a very popular traditional snack in Shandong, Henan, Hebei, Shanxi, Shaanxi, and Northeast China in northern China, and is also a festival food in some areas.

Generally, fresh leeks, sea rice, and eggs are used as the main raw materials to process and make food. The leek box has a golden and crispy skin, a crispy and tender filling with a crispy filling, and a beautiful taste, which is a good time and a good point.

2.Pork pie.

Pork pie is a traditional dish in Guangdong Province and belongs to Cantonese cuisine. The main ingredients are flour and pork, and the seasoning is green onions, sesame oil, salt, etc., and the ingredients are fried in a pan. When cooked, the pie is fluffy, charred on the outside and tender on the inside.

3.Lamb pie.

Peking mutton pie has a history of more than 100 years. In the past, it was most famous for "Pie Week", but now "Nan Lai Shun" is also very good. The skin is thin and the filling is large, and the filling is mainly vegetable and meat. After wrapping, you can't see where there is a closure, and it is difficult to do this without superb technology.

4.Beef patties.

Beef patty is a nutritionally balanced snack that can also be used as a staple food. The skin is thin and the filling is thick, the filling is moist and soft, and the taste is sweet but not greasy. Among them, the nutrients contained in wheat flour, beef, green onions, and cabbage used for filling have a positive effect on the body, and are high-quality food for the majority of singles and teenagers.

It is also used for the conditioning of malnutrition, spleen and appetizer.

5.Leek pie.

Leek pies are a staple food. The electric baking pan can also be operated manually, depending on the maturity of your own food, you can use more or less time than the computer setting. Using twist flowers as the filling can effectively absorb the water of the leeks and keep the dryness of the filling.

1. Egg filling with leeks:

Wash and chop the leeks; Put a small amount of oil on the eggs, and slide them with chopsticks; Mix the eggs and leek shrimp skin in a ratio of 1:2:1 and stir well.

2. Pork and cabbage filling.

Chop the cabbage, sprinkle with a pinch of salt and marinate for about 15 minutes; Add minced green onion and ginger to the pork filling, add salt, cooking wine, white pepper, sugar, light soy sauce and mix well, add sesame oil; Squeeze out the juice of the cabbage filling, put it in the meat filling bowl and stir well, add a little salt to adjust the saltiness.

3. Potato spiced meat filling.

Pork cut into minced meat; In a large bowl, add the beaten minced meat, eggs, cooking wine, light soy sauce, dark soy sauce, five-spice powder, sugar, white pepper, sesame oil, salt, stir until strong, knead the potatoes into thin short strips, and put the dry water into the meat filling.

4. Beef crispy filling.

Wash the beef, cut off the fascia, and chop into minced meat; Wash the green onions, chop the white green onions, peel and chop the ginger. Add light soy sauce, dark soy sauce, sugar, pepper, oyster sauce, sesame oil, cooking oil, minced green onion and ginger to the minced meat, mix well, pour in an appropriate amount of pepper water and stir until strong, marinate for 15 minutes.