How to make a homemade pie? A home cooked recipe for pies

Residue pie ingredients: flour, Angel yeast.

Excipients: lard residue, shallots, cooking oil, salt and pepper powder (salt + sesame powder + Sichuan pepper powder, can be homemade).

Method: 1. Noodles (noodles).

1. Take the dry flour in a basin, Angel yeast melt with warm boiled water, then pour it into the flour and stir, pour in an appropriate amount of cold water while stirring to knead into a soft dough;

2. Cover the lid and put it in a sunny place in winter, or in a warm place for almost 2 hours, and the fermentation process of the dough in summer generally takes 1 hour; <>

3. The dough is 2 times larger than the original, open it to be honeycomb, poke a hole in the surface of the dough with your fingers, and after the fingers are removed, if the small hole cannot be restored to its original state, it means that the dough is ready; 4. Knead the good noodles repeatedly and continue to make the hair;

5. Prepare a spoonful of cooking oil, wash the shallots, and a pack of salt and pepper powder;

6. Finely chop the shallots;

7. a small bowl of lard residue;

8. The dough is well developed and flattened;

9. Roll it out slowly, the thinner the rollout, the better, evenly sprinkle with chopped green onions and minced lard residue, pour cooking oil and wipe (brush) it;

10. Sprinkle a layer of salt and pepper powder; Then fold the dough together like a quilt, preferably in several layers;

11. Heat the oil in the pot, and when 5 is hot, put the pie in;

12. Turn to low heat and fry slowly, browning one side and turning over;

13. If you want to keep the effect of charring on the outside and tender on the inside, you can cover the pot and turn the pot to heat the pie evenly;

14. Judging from the incision on the side, the color of the dough is neither whitish nor sticky, and the pie is basically fried;

15. Serve on a plate and on the table;

Fried rice pie with spicy sauce and meat.

Ingredients: 1 bowl of leftover rice, 200g of flour, 120ml of warm water, 1 tablespoon of spicy beef sauce, 1 tablespoon of Daiki miso barbecue sauce, a pinch of salt.

Method: 1. Add a little salt to the flour and mix well, slowly pour in warm water, and stir with chopsticks to form snow flakes; <>

2. Knead the dough and let rise for 30 minutes; 3. Add a little oil to the wok and add the leftover rice to scatter;

4. Add a tablespoon of spicy beef sauce;

5. Add an appropriate amount of barbecue sauce;

6. Stir-fry evenly to fully color the rice grains;

7. Set aside the fried rice;

8. Divide the awakened dough into 4 parts;

9. Take one of them and roll it into thin slices;

10. Add a tablespoon of fried rice;

11. Close your mouth like a bun;

12. Press it on the top after closing;

13. Gently press flat with your hands, taking care not to use too much force;

14. After turning over, press with your hands to keep the cake about 1 cm thick;

15. Add an appropriate amount of oil to the pot, put in the pie after roasting the meat, and close the mouth side down;

16. Fry until one side is golden brown, turn over and fry the other side, and both sides can be golden brown.

This pie level is not enough for many people, thanks to the support of friends.

Teach you how to make delicious pies with potatoes.

Home-cooked food making tutorial.

Pumpkin pie, pan-fried dough cake, soft and glutinous, sweet and easy to digest, easy to learn, home-cooked food.

Pumpkin pie is a home-cooked delicacy made of sweet pumpkin, put the pumpkin in the middle, make a filling, and then fry the outer dough, the outside is crispy and soft and glutinous inside, with its own sweetness, so delicious!

It's very simple to make at home, let's learn it together!

Appropriate amount of flour, a piece of pumpkin, 1 piece of butter, 3g of yeast powder, a little salt, a little pepper.

Step 1: First heat the butter in a bowl and turn it into a liquid, put the flour in the basin, melt the yeast powder with warm water, pour it into the flour basin, and pour the butter liquid into it;

2. Add water a little bit, stir it into a flocculent shape with chopsticks, then knead it into a smooth dough, put it in a warm place, and let it rise for about 30 minutes;

3. Peel and remove the seeds of the pumpkin, cut it into small cubes, heat the wok, pour a little oil to warm it, pour in the diced pumpkin and stir-fry, put salt and pepper when it becomes soft, add a little water to simmer, stir-fry evenly, and turn off the heat when it is cooked;

4. Divide the proofed dough into several small portions, roll it out with a rolling pin, thick in the middle and thin around the periphery, put the pumpkin filling in the middle, and knead it like a dumpling;

5. Heat up the wok, pour a small amount of oil, put the pie in, and fry over low heat until both sides are golden and slightly burnt!

Let the food become home-cooked and share with the family, only love and food can not be disappointed.

The homely recipe for pies is as follows:1. Ingredients: 300 grams of flour, 2 eggs, 1 handful of leeks, 2 grams of salt.

2. Method: Add an appropriate amount of water to the flour and form a smooth dough, cover with a lid and let it sit for half an hour.

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

4. Beat the eggs, put oil in the pot, pour in the egg liquid when the oil is hot, and stir into small pieces while stalling. Serve and let cool.

5. Sprinkle some flour on the cutting board, cut off one-third of the dough, and roll it into long strips with a diameter of about 2 cm.

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

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

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

Pies

As the name suggests, the pie is sandwiched with a layer, two layers of skin and one layer of filling can only be called the stuffing zygote, in Tianjin's box class is like a big imitation of dumplings in Jixian County, Dachang Sanhe can only be called fried dumplings, there is a kind of box back, and the vegetable roll is also a kind of box, but it is more difficult to do, so less than four layers of skin can only be called a box, Chinese folk home food.

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.

Spicy squid pie.

Ingredients: spicy and fresh; 3 squid; 400 grams of flour; one onion; Old godmother; Pixian bean paste; chili flakes; Peanut butter; Ginger; Garlic; Sugar; Salt; Vegetable oil; Thirteen incense method.

Wash the squid and cut it into 3cm strips. Peel and wash the onion and cut into 1cm cubes. Lao Gan Ma, Pixian bean paste, peanut butter add a little water and mash it with a juicer.

1 piece of ginger and 6 cloves of garlic are also squeezed into juice. Chili peppers are fried in vegetable oil to make chili oil. Add sugar, salt, ginger juice, garlic juice, a little thirteen spices, a little spicy fresh and freshly fried chili oil and stir together to make a spicy squid filling.

Mix the flour with water and let the dough rise for 30 minutes, then knead it into a dough and roll it out into a thin and uniform cake.

Sprinkle some vegetable oil on top of the rolled flatbread, spread evenly, and then sprinkle with a layer of flour. Finally, it is rolled up from the corners and rolled into a stick. (Doing so will give the scones a layered look).

Keep rolling until you finish rolling. Then knead into pieces (2 taels and 5 weights each) and roll out each piece of dough into small round cakes. Wrap the stirred spicy squid sauce in it.

Preheat the oven at 200°C for 5 minutes, place the stuffed dumplings in a baking tray and press them by hand into a cake shape. Then apply a layer of vegetable oil, bake the baking tray in the preheated oven for 10 minutes, then turn to 180°C for 10 minutes.

Beef and green onion pie.

Ingredients: Ground beef; Spring onion; Flour; Warm; Oyster sauce; pepper; Salt; five-spice powder; Sugar; Wine; Monosodium glutamate; Peanut oil; Sesame oil method.

First, add warm water to the flour to make a soft dough, cover it for about 20 minutes, chop the appropriate amount of green onions, and set aside.

The most important thing is to be alive, and the beef filling must be filled with enough water, so that the baked pie and pie will taste watery enough.

First of all, put the beef filling in a basin, add a little water (water must be added less, add in parts) stir in one direction, add after the water is all absorbed, and repeat it several times, be sure to stir until the beef filling contains enough water, stir it like this.

Add a little oyster sauce, a little sugar, five-spice powder, cooking wine, a little pepper, a little monosodium glutamate, an appropriate amount of salt, and finally add chopped green onions, peanut oil and sesame oil to the beef filling, stir well.

Knead the live dough, knead it into a mixture, roll it out into a dough, wrap it with a live beef filling, and wrap it into a pie.

Put the pan on the fire, boil the water dry, put an appropriate amount of oil, put in the wrapped pie, and sear it on both sides until golden brown.

Ingredients and details.

400 grams of dry flour.

Spinach to taste. 100 grams of pork belly.

Carrots to taste.

Fungus to taste. Appropriate amount of sesame oil.

Refined salt to taste. Pepper to taste.

Appropriate amount of cooking oil. Difficulty: Beginner 1

Peel 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.

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.

Pork pie is suitable for babies over 15 months old, crispy on the outside and tender on the inside.

In this way, the pie crust is thin and the filling is large, and it is not hard to eat when it is cold.

Half a catty of noodles made a ** pork pie!

Teach you how to make delicious pies with potatoes.

The recipe for pie is as follows:1. Prepare 400 grams of ordinary flour, add 3 grams of salt, stir well, add a small amount of warm water many times, stir until there is no dry flour, pour in 10 grams of vegetable oil to make the baked cake more crispy, knead for about 5 minutes, knead the dough into a smooth dough, cover the sealed dough with a plate for 1 hour, and let the gluten relax.

2. After the dough is fermented, take it out and knead it directly into long strips, cut it into 8-10 dough pieces, cover the dough with plastic wrap to prevent it from drying out by the wind, brush the vegetable oil on the board, take out the dough, form a round dough blank in the palm of your hand and then flatten it, and arrange it into a round dough sheet with a slightly thicker middle and a slightly thinner edge, so that it is not easy to expose the filling when wrapping. Cover the prepared green billet with a muslin cloth and let it stand for another 10 minutes, and let it rise until the green billet is slightly bulging.

3. Preheat the electric baking pan for two minutes, evenly brush with vegetable oil, put the green billet in the pot, cover the lid and burn for 2 minutes, turn over the bottom of the cake for 2 minutes, turn it over again when the other side is golden brown, keep the low heat in this way, turn over and burn for 5-6 minutes, the cake is slightly bulging, both sides are golden brown can be out of the pot, and a thin and crispy thin crust cake is ready.