Susanxian Pie (carrot, mushroom and egg stuffing)

1. When you mix the stuffing, add a proper amount of yellow sauce, and the taste will be instantly upgraded to a new level, fresh and delicious ~

There are not only vegetarian cakes, but also beef stuffing and mutton stuffing, and yellow sauce is also great! It can remove the fishy smell of beef and mutton, and at the same time, the yellow sauce is heated and fermented inside, and the thick sauce flavor is excellent with the filling!

2. It's best to use dough as the crust, which will be fluffy and delicious, and tender outside.

The method of making dough is as follows:

When kneading dough, mix flour and warm water at the ratio of 3: 2, add yeast and 1 spoon sugar, and ferment the dough for about 40 minutes after it is formed, and the dough will double.

3. fry first and then steam dry. After the pie is made, you are not afraid of falling down when it is cooled!

Because this kind of stuffing is basically cooked and the skin is very thin, I suggest you brand the skin golden yellow and turn it over again to serve.

First of all, ingredients

Eggs/mushrooms/yellow sauce/onion ginger/shrimp skin

Carrots/flour/sesame oil/soy sauce

Second, the steps

1. Food processing

Beat some eggs in a bowl, shred mushrooms and carrots, and add some soy sauce to the yellow sauce.

Stir-fried stuffing

Put the base oil in the pot, the oil temperature should not be too high, slide the scrambled eggs, and keep stirring and stirring. Pour the bottom oil into the pan, add carrots and stir-fry until soft, add mushrooms and stir-fry for steam, cut them and add eggs.

Carotene is fat-soluble, so it must be fried, which can also eliminate odor.

flavour

Put the shrimp skin into the pot and bake it quickly 10 second. Add the baked yellow sauce and a small amount of sesame oil into the stuffing and stir well. When the filling is slightly cool, add Jiang Mo and chopped green onion, and stir well to increase the flavor.

Make pies

Cut the dough into small doses, roll it into dough, fill it with stuffing, pick it up along the edge, fold it and seal it.

deep-fry

Leave 1 tbsp of base oil in the pan, put the cake pleats down in the pan, fry with low oil temperature and low fire, pour a little cold water to cover the pan, turn over and continue frying until the water in the pan evaporates, pour a little water, cover the pan for 10 second, and then turn off the fire.

Then use the residual temperature of the pot, and then pour it down, you can color it a little more.