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[sauerkraut pork stuffing pad, delicious no friend is delicious than friends . Northeast people like to eat sauerkraut in winter. Whether it is stewed or stir -fry or stuffed, it is really eager to eat. Many elderly people will pick up sauerkraut by themselves because the weather is cold and the pickled sauerkraut is stored for a long time. Eat, and there are no additives, eat at ease. \”
- Original flavor
[ 123] Cracking process
Three -minute hour time consumption
The practice of sauerkraut pork pie
Add about 2 grams of salt with flour, slowly pour water in water, stir in one direction with chopsticks until , Cover the plastic wrap for more than 2 hours, and put it in the refrigerator for a long time.
Cut the pork, and it is better to crush with the grinder filling machine. Pork filling adds a little old soup, onion ginger, salt, spiced powder, mushroom powder, soy sauce, mix well in one direction, and then add oil and mix well. Add lard to more fragrant.
The sauerkraut is chopped and washed and washed, and the water was cut off.
Add the sauerkraut filling into the meat filling and mix well.
Sort the dough, evenly divide into 4 noodles, take a noodles, flatten it with your hand, wrap the sauerkraut pork filling,It can be a little bigger, you can wrap it.
- close the mouth like a bun, then close the mouth down, flatteIt doesn’t matter if you look through the stuffing.
Put the thin layerYou can only brand two pie at a time.After the pie is put in the pan, you can also take another cake. The dough is very soft. The thinner the shot, the better.The same is true of the pan without a pan. Remember to fry slowly at a low heat.
Turn over and fry, push the pies with a shovel.Golden can be out of the pot.
Out of the pan to install the plate, look at the unique appetite, the delicious sauerkraut pork filling is delicious, not greasy, not greasy, not greasy, not greasy, not greasy.Not enough old taste.