What is the ratio of lean meat to fatty meat in making pies

Puff pastry fresh meat pie.

Material. Puff pastry: 150 grams of low flour, 65 grams of vegetable oil, oil and water mass:

200 grams, 1 tsp salt, 1 tsp sugar, 60 grams of vegetable oil, 80 grams of water, filling: 250 grams of minced pork, chopped green onion, a little minced ginger, salt, sugar, cooking wine, sesame oil, monosodium glutamate, starch, a little pepper.

Method. Meat filling:

1. Mix the minced pork with salt, sugar, sesame oil, pepper, monosodium glutamate, starch, etc.

2. Add the chopped green onion and minced ginger and mix well.

Cake: 1. According to the amount of raw materials, knead the puff pastry dough and oil and water dough respectively, cover with a damp cloth or plastic wrap or pot lid, and let rise for 20 minutes.

2. Divide the dough into 8 small portions, round it, cover with plastic wrap and let it rise for 10 minutes.

3. Take a portion of oily water skin and press it flat with the palm of your hand, wrap it in a ball of puff pastry, and pinch it tightly.

4. Turn over and close the mouth downward, press it flat with your hand, and roll it into a long circle.

5. Turn over again, roll up, and roll them all up.

6. Take a roll and put it vertically, and then roll it out into a long strip.

7. Turn it over and roll it into a small roll.

8. Take a small roll and pinch the two ends to the middle with your hands, and then press it flat (you can also roll it out slightly) 9. Wrap it in the marinated meat filling.

10. Seal and pinch tightly.

11. Place the seal facing down and press it slightly flat.

12. Brush a thin layer of vegetable oil with a non-stick frying pan.

13. Beat until low heat and place the cakes well.

14. Cover the pot and let it sit for about 2 3 minutes.

15. Open the lid, turn the cake over, and cover the pot for about 2 minutes.

16. In order to make the meat filling cooked thoroughly, you can dip your hands in a little water, sprinkle it on the cake, and then cover the pot.

17. Turn over repeatedly in the later stage until fried on both sides until golden brown.

1. Don't push too hard when rolling the dough, so as not to squeeze out the puff pastry.

2. Cover the pot with a lid and sprinkle some water to fry it, which can make the meat filling easy to cook.

3. The whole process must be on low heat, and be careful when turning over to avoid puncturing the puff pastry.

4. This recipe is also suitable for the oven, and the oven bakes without flattening the cake, which is just for the convenience of frying thoroughly.

Summary. The ratio of the filling of the pork patty can be adjusted according to personal tastes and preferences, but the general ratio is about 3:1 between pork and vegetables.

The ratio of the filling of the pork patty can be adjusted according to personal tastes and preferences, but the general ratio is about 3:1 between pork and vegetables.

I'm still a little confused, can you be more detailed?

The following is a simple recipe for the filling of the Rotten Source Pork Patty: Ingredients: minced pork 300 grams of choy sum 100 grams of green onion 2 ginger 1 piece of cooking oil Appropriate amount of soy sauce 1 tablespoon cooking wine 1 tablespoon salt 1 2 teaspoons white pepper 1 4 teaspoons Method:

Wash the vegetables and cut them into small pieces, and mince the green onions and ginger for later use. Heat the oil in a pan and fry the chives and ginger. Add minced pork and stir-fry until browned.

Add the choy sum and continue to stir-fry, adding soy sauce, cooking wine, salt and white pepper to taste. Cook until the filling is cooked through, then remove and let cool for later use. Wrap an appropriate amount of filling into the dumpling wrapper or pie crust and pinch the mouth tightly.