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How to make Pan-Fried Meat Dumplings cakes to be delicious?

A double pan (too thin for cooking) heat up and coat with vegetable oil and put the tortillas into the pan. Cover and heat slowly and evenly over low heat. Do not rush to turn, when a hard pot bar is formed at the bottom of the cake billet, separate the cake billet from the pot body with a shovel. Fill the pot with warm hot water that is about to drown the cake billet and cover it over high heat. 1 adjust it to medium heat when you are about to dry the pot.

Fry Pan-Fried Meat Dumplings: pour a small amount of oil into the pan, heat it, put Pan-Fried Meat Dumplings in it, set the bottom slightly, add a small amount of water (the amount of water can be less than Pan-Fried Meat Dumplings's 1x3 height), cover the pan, steam and fry over medium heat until the water evaporates. Set the juice: open the lid of the pot and continue to fry until the water evaporates completely. The bottom of Pan-Fried Meat Dumplings is golden and crisp.

Prepare stuffing: first, choose fresh ingredients as stuffing, such as pork, beef, mutton or various vegetables. Chop the meat into meat stuffing, add appropriate amount of spring onion and ginger water, soy sauce, cooking wine, salt, pepper and other seasonings to make the stuffing delicious. If it is vegetarian stuffing, you can choose vegetables such as leeks, cabbages and carrots, chopped and mixed with a small amount of cooking oil and seasoning. Noodles: the crust of Pan-Fried Meat Dumplings's cake needs to be made of dough.

What is the simple way to make Pan-Fried Meat Dumplings cakes?

Main ingredients: 200 grams of corn flour (yellow) and 50 grams of flour. Excipients: 2 grams of yeast powder, 135 grams of warm water, 20 grams of honey. After mixing warm water (below 40 °) and yeast, pour into the flour mixed with corn flour and white flour to form a smooth dough. Then ferment it at a higher room temperature. The dough will be ready to use when it is twice as big. Rub it with your hands to drain the gas.

2. Fry Pan-Fried Meat Dumplings: pour a small amount of oil into the pan, heat it and place Pan-Fried Meat Dumplings in it. After setting the bottom slightly, add a small amount of water (the amount of water can be less than Pan-Fried Meat Dumplings's 1amp 3 height), cover the pan, steam and fry over medium heat until the water evaporates. Set the juice: open the lid of the pot and continue to fry until the water evaporates completely. The bottom of Pan-Fried Meat Dumplings is golden and crisp.

3. Practice: a. Mix the flour with water and form a dough and wake up for 20 minutes. b. Shred cabbage, marinate it with salt and squeeze out the water. c. Add minced spring onions and ginger, shredded cabbage, light soy sauce, soy sauce, sesame oil, salt and pepper to the pork stuffing and stir well. d. Roll the dough into thin slices and cut into square or round dough. e. Take a dough crust, put in the right amount of stuffing, fold it in half and squeeze the edge.

4. Practice: a. Knead the flour and water into a dough and simmer for a while. b. Mince vegetables, mix with tofu, season and mix well into vegetarian stuffing. c. Make Pan-Fried Meat Dumplings with the above steps. d. Pay attention to the heat when frying, so that the bottom of Pan-Fried Meat Dumplings is golden and crispy, and the upper part is thoroughly cooked. Sour soup pot paste cake: materials: flour, water, pork stuffing, sauerkraut, seasoning. Practice: a. Knead the flour and water into a dough and simmer for a while.

What is the best way to cook Pan-Fried Meat Dumplings cakes?

In short, the cooking method of pot paste cake is half-fried and half-steamed, so that it can have both crisp bottom and soft waxy inner filling, which is rich in taste. The cooking method of pot paste cake can also be adjusted according to individual taste, such as adding pepper, pepper and other seasonings, or changing the ingredients of stuffing, Pan-Fried Meat Dumplings cakes with different flavors can be made.

Steaming with water: open the lid of the pot, slowly pour enough water along the edge of the pot (the amount of water reaches about half the height of Pan-Fried Meat Dumplings), close the lid quickly and turn to high heat for cooking. This step is to make the stuffing inside Pan-Fried Meat Dumplings fully ripe while keeping the crust crisp. Dry moisture: when the moisture basically evaporates and the bottom of Pan-Fried Meat Dumplings begins to become crisp again, open the lid of the pot, turn to medium heat, and continue to fry until the moisture evaporates completely. Pan-Fried Meat Dumplings's bottom shows a more crisp golden yellow.

Summary: the cooking methods of pot pastry mainly include preparing ingredients, making Pan-Fried Meat Dumplings, frying Pan-Fried Meat Dumplings, steaming with water, collecting juice and braising, loading the plate out of the pot and matching dipping, and so on. Through this unique cooking method, Pan-Fried Meat Dumplings cake has both crisp crust and fresh filling, which is rich in taste and delicious.

Fry Pan-Fried Meat Dumplings: pour a small amount of oil into the pan, heat it, put Pan-Fried Meat Dumplings in it, set the bottom slightly, add a small amount of water (the amount of water can be less than Pan-Fried Meat Dumplings's 1x3 height), cover the pan, steam and fry over medium heat until the water evaporates. Set the juice: open the lid of the pot and continue to fry until the water evaporates completely. The bottom of Pan-Fried Meat Dumplings is golden and crisp.

Out of the pan: when both sides are fried until golden brown, you can cook. Put the cakes on a plate and eat them with some dipping ingredients (such as soy sauce, vinegar, chili oil, etc.). Enjoy: enjoy Pan-Fried Meat Dumplings cake while it is hot, it tastes best. In short, the daily cooking method of pot paste cake is relatively simple, but it is necessary to master the heat and time in order to fry delicious golden crisp cakes. Different fillings can be added according to individual tastes to make Pan-Fried Meat Dumplings cakes more rich and varied.

What are the simple ways to share Pan-Fried Meat Dumplings's cakes?

Practice: a. Mix the flour with water and form a dough and wake up for 20 minutes. b. Shred cabbage, marinate it with salt and squeeze out the water. c. Add minced spring onions and ginger, shredded cabbage, light soy sauce, soy sauce, sesame oil, salt and pepper to the pork stuffing and stir well. d. Roll the dough into thin slices and cut into square or round dough. e. Take a dough crust, put in the right amount of stuffing, fold it in half and squeeze the edge.

Fry Pan-Fried Meat Dumplings: pour a small amount of oil into the pan, heat it, put Pan-Fried Meat Dumplings in it, set the bottom slightly, add a small amount of water (the amount of water can be less than Pan-Fried Meat Dumplings's 1x3 height), cover the pan, steam and fry over medium heat until the water evaporates. Set the juice: open the lid of the pot and continue to fry until the water evaporates completely. The bottom of Pan-Fried Meat Dumplings is golden and crisp.

Fry Pan-Fried Meat Dumplings: pour a small amount of cooking oil into the pan and heat until the oil is moderate. Put the wrapped Pan-Fried Meat Dumplings neatly in the pot and flatten the bottom slightly. Pan-fry over medium and medium heat until the bottom of Pan-Fried Meat Dumplings is golden and crisp. Cover can be added to help the upper part to be thoroughly cooked. Add water to cook: after the bottom of Pan-Fried Meat Dumplings is fried, add a small amount of water (the amount of water is about half the height of Pan-Fried Meat Dumplings), quickly cover the pot, turn to low heat and cook until the water basically evaporates.

Practice: a. Knead the flour and water into a dough and simmer for a while. b. Mince vegetables, mix with tofu, season and mix well into vegetarian stuffing. c. Make Pan-Fried Meat Dumplings with the above steps. d. Pay attention to the heat when frying, so that the bottom of Pan-Fried Meat Dumplings is golden and crispy, and the upper part is thoroughly cooked. Sour soup pot paste cake: materials: flour, water, pork stuffing, sauerkraut, seasoning. Practice: a. Knead the flour and water into a dough and simmer for a while.