The meat pie can be cooked in a few minutes, and the pie can be cooked for a long time

Depends on the thickness of the cake, the size of the heat, and the cooking utensils.

If we make this kind of meat pie at home, it is generally fried for more than ten or 20 minutes and it will be almost cooked, but it also depends on the thickness of the pie you make, as well as the electric cake stall, and the temperature.

Fry the pie until golden brown on both sides.

Ingredients: 300g of sauerkraut, 150g of pork, 300g of flour, appropriate amount of chopped green onion, appropriate amount of seafood soy sauce, appropriate amount of salt, appropriate amount of chicken essence, a small amount of five-spice powder, a small amount of oyster sauce, and an appropriate amount of cooking oil.

1. Mince pork.

2. Dry the sauerkraut and chop it with water.

3. Chop the green onion.

4. Put sauerkraut, pork, chopped green onion and trimmings together.

5. Add flour and water to the dough, cover the dough and let it rise for 20 minutes.

6. Knead the dough and cut it into small pieces.

7. Roll out into thick slices in the middle and thin on the sides, and serve as filling.

8. Tighten the mouth like a bun.

9. Mouth down, roll into a cake.

10. Put oil in the pan and put in the pies.

11. Fry on both sides until golden brown.

12. Finished product drawing.

The pie will be cooked in about 5 minutes, and you can press it by hand, and if it can bounce up immediately, it means that the pie is cooked.

<> fresh meat pie. The pie crust is soft and fragrant, the skin is thin and the filling is large, and it is not hard when it is cold, and the mouth is full of fragrance when you bite it. ”

Materials. Ingredients.

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500 grams of flour.

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200 grams of hot water.

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120 grams of cold water.

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300 grams of minced meat.

Accessories. Ginger.

1 piece. Shallots.

1 capsule. Fine salt.

1 teaspoon. Essence of chicken.

1 teaspoon. Light soy sauce.

1 scoop. Oyster sauce.

1 scoop. Salad oil.

1 scoop. Preparation of fresh meat pies.

Put the wheat flour in a basin, add hot water to the basin first, and stir with chopsticks while heating the water until it becomes a flocculent shape.

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Slowly pour in cold water, continue to stir until there is no dry powder, knead into a soft dough, then cover with plastic wrap or a damp cloth and let rise for 20 minutes.

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Ground the pork into minced meat, add light soy sauce, oyster sauce, salt, chicken essence and salad oil, and stir in one direction until thick.

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Once the dough has risen, knead it into a smooth dough again.

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Divide the dough evenly into equal portions and knead them separately.

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Take one of the pieces of dough, gently flatten it, and use a rolling pin to roll out a uniform round dough.

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Top the dough with two tablespoons of minced meat.

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Wrap the minced meat like a bun, pinch it tightly and place it face down.

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The electric baking pan is preheated first, and after the preheating is completed, brush with a layer of salad oil, put the dough into the electric baking pan, and then gently press and pat it into a cake.

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Fold the pie over low heat, turning it over and frying the pie on both sides until golden brown.

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Picture of the finished meat pie.

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Cooking skills. 1.You can also add seasonings such as chili powder and five-spice powder to the meat filling according to your taste.

2.The crust of the pie should not be too thick, it is easier to cook if it is thinner, and the filling is more delicious with a thin crust.

3.The dough for making pies is softer than the dough for steamed buns and buns, and the dough is blanched with hot water first, and then kneaded with cold water to make the dough softer.

4.The pie should be fried over low heat, otherwise the dough will be charred but the meat filling is not yet ripe.