[Step Chart of the Practice of Dried Plum Cuisine Guokui, How to Make Dried Plum Cuisine Guokui Good]

Home > Recipe > Pot Helmet with Dried Plum

Pot Helmet with Dried Plum

This dried plum dish, Guokui, is basically the same as our northern flipping, except that Guokui is slightly thinner. Let the child buy a bag of dried plum vegetables from Hualian Supermarket and prepare to make dried plum vegetables for her. After soaking the dried plum vegetables in the morning, wash them 4-5 times and grasp the dry water. It is better to stir-fry the dried plum vegetables in this pot. Prepare 2 pieces of pork, clean it with fruit and vegetable purifier, stir it into meat stuffing with cooking machine, add seasoning and mix well, mix well with fried dried plum vegetables, and mix well with stuffing✅And a piece of dough, gluten powder yeast powder warm water, into a rough dough after adding a spoonful of cooking oil, continue to knead into a smooth dough, face 1 hour until the dough fermentation to 2 times the size. If you like, you can mix some pastry to make the finished product crisper. Well, in a word, this dried plum dish is naturally cooled after baking out of the oven. It is crisp, delicious and delicious.😋

Food Ingredients

medium gluten flour 300g

Warm water 160g

yeast powder 3 grams

edible oil 1 tablespoon

Pastry:

Salt 1 teaspoon

pepper powder 1 teaspoon

Medium gluten powder 1 tablespoon

edible oil About 25 grams

dried plum pork stuffing:

Dried Plum 150g

Pork 2 pieces

minced scallion right amount

Salt 4 teaspoons

pepper powder 2 teaspoons

Chicken essence 0.8 teaspoons

cooking wine 1 tablespoon

Oyster Sauce 1 tablespoon

sesame oil 1 tablespoon

edible oil 1 tablespoon

Old smoke 1 tablespoon

Sugar 0.5 tablespoons

Step

Preparation: 1 bag of 150 grams of dried plum vegetables, soaked in cold water and washed 4-5 times until the dried plum vegetables are clear.

The dried plum vegetables are squeezed dry and chopped on a chopping board.

Preparation: 2 pieces of pork, washed with water and purified with fruit and vegetable machine, washed with water again.

Cut the pork into large pieces, put it in a cooking machine and beat it into a puree.

Add seasonings in turn: 3 teaspoons of salt, 1 teaspoon of pepper powder and 0.8 teaspoons of chicken essence.

1 tbsp cooking wine, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp cooking oil.

Old smoke 1 tablespoon, sugar 0.5 tablespoons, stir clockwise, standby.

Preparation: Cut the scallions into pieces. Add a proper amount of bottom oil to the pot, add chopped green onion, and turn off the stove after the oil temperature is slightly hot.

Add dried plum, stir-fry evenly and then add: 1 teaspoon of pepper powder and 1 teaspoon of salt.

Stir well with chopsticks, then add meat stuffing, continue to mix well, set aside.

Preparation: 300 grams of medium gluten flour, 160 grams of warm water and 3 grams of yeast powder are added to the flour basin in turn and stirred into flocculent dough.

Sprinkle a little thin flour on the chopping board, put the coarse dough on the chopping board, prepare a little flour for standby, knead the coarse dough into a smooth dough by hand, and press it flat.

Add 1 tablespoon of lard, place in the middle of the dough and wrap the lard, knead all the spare flour into the dough. (If you don't like lard, you can change it to 1 tablespoon of cooking oil)

Knead until smooth dough, and knead all the flour on the chopping board into the dough during the kneading process, and the chopping board is clean. Put the dough in the crisper, put it in the oven again, put a bowl of hot water on the side, seal and ferment for one hour.

Prepare pastry: add 1 tablespoon of flour, 1 teaspoon of pepper powder and 1 teaspoon of salt in a small bowl, stir well, add a little cooking oil to the small pot, quickly pour into the small bowl after heating, stir well, and set aside. (I don't like to put pastry, this step can be omitted)

The fermented dough forms a honeycomb inside, sprinkle a little thin flour on the chopping board, put the dough on the chopping board, knead the dough and exhaust it until it is smooth.

Roll out the dough into long square pieces and pour the pastry.

Use a brush to spread the pastry evenly and gently roll it up from the bottom up.

Will roll good long strip, divided into 8 equal parts. Take a dose, seal upward, fold both ends to the middle, pinch the closing and press flat.

The rest is done in turn.

Take one of the agents, press it flat and turn it over (seal up), roll the rolling pin round.

Pork stuffing with dried plum vegetables, put it in the middle of the dough slices, wrap it up, and make the rest in turn.

Take a raw embryo and roll it into an oval shape after flattening. (It doesn't matter if you show your stuff)

The rest are done in turn and sent to the baking tray. Brush a thin layer of clear water on the surface, sprinkle a layer of white sesame seeds, and send the baking tray to the oven.

Baking setting: Bake at 210 degrees for 20-25 minutes. (The last 5 minutes should be observed at any time, see the surface golden, can be covered with tin foil until the end of baking. I baked for 23 minutes, baked a plate and then baked another plate, can also be hot air baking all at once)