Mushroom and bamboo shoot diced meat pie

2024-06-30 08:10:20  Views 3 Comments 0

Ingredients

Pie crust ( 0 )
High-gluten flour ( 200g )
Salt ( 2g )
Liangbaikai ( 60g )
Stuffing ( 0 )
Winter bamboo shoots ( 100g )
Pork and fish ( 350g+40g )
Shiitake mushrooms ( 7, 8 flowers )
Green onions ( Half one )
Shrimp ( a little )
Ginger ( a little )
Light soy sauce ( 2 spoons )
Cooking wine ( 1 spoon )
Salt ( a little )
Sugar ( a little )
Soybean paste ( a spoonful )
Oyster sauce ( one spoon )
Oil ( Two spoons )
Starch ( A spoonful )
Egg ( One )
White pepper ( appropriate amount )

How to make mushroom and bamboo shoot diced meat pie

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    1.Make the dough first and mix the salt and flour with your hands

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    2.First add half of the water and stir (I usually use a large spoon to stir in this step to avoid dirtying my hands)

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    3.Slowly add water and stir until there is almost no dry powder

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    4. Take out the dough and knead it with both hands on the table until it becomes smooth.You can set it aside as shown.Cover it with a clean cloth and wake up

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    5.Now you can prepare the filling Wash the ingredients and soak the mushrooms half an hour in advance

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    6. Cut mushrooms and cut bamboo shoots Chop diced green onions

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    7. Boil a pot of water and blanch the bamboo shoots.Keep it crispy and blanch for one minute before scooping out

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    8. Put the bottom oil in the pot and heat it Hot

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    9. Stir-fry the diced bamboo shoots and diced mushrooms over high heat to remove the water (do The filling will be more fragrant with this step)

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    10. Bought minced pork I processed it and chopped it a few more times and added some fish

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    11.Be prepared before adding Add salt, sugar, corn starch, oil, light soy sauce, pepper, and other seasonings, egg starch, and stir.Note: Use chopsticks to stir in one direction.Add a small amount of water.If it feels more and more difficult to move, just add it.Stir the meat filling until it becomes gelatinous and sticky

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    12.The interview took about ten minutes.That’s it.Knead it into a strip and divide it into 12 pieces equally

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    13.Use a rolling pin The crust should be thicker than the dumpling wrapper and should be as big as the palm of your hand

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    14.The meat fillings such as Just tighten the sealing of the picture

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    15.A little ugly doesn’t matter

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    16.Packed a few and fried them first

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    17.Put some oil in the pan, heat the pan over high heat and add the fillings

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    18. Fry both sides over high heat until golden.Remember to swing the pan from time to time to prevent it from being burnt.Then lower the heat and cover both sides.Just simmer for five minutes

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    19.Be careful not to break it when frying There’s a lot of gravy inside

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    20. Paired with a bowl of light porridge, it is so satisfying

Tips

Think To make the filling juicy, add water while stirring the meat filling.The meat filling will absorb the water.I put a cup of water here, about 150g.

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