Don't Know How to Make Chive Pie Boxes? The Chef Will Teach You: Thin Skin, No Filling, Crispy Outside and Tender Inside, Not Greasy
Hello everyone, this is Jian Shi Ji! Chive pie, one of the characteristic noodles from the north! The freshly baked chive pie has a thin skin like paper, no filling, crispy outside and tender inside, not greasy, one bite, full of vegetables, juice flows down the corner of your mouth, one after another, you can't stop…
The method of chive pie is also a beginner-level dish, but many people often make it badly, often 'learn it once, make it once and fail'! So Jian decided today to teach you the simplest method, even kitchen newbies can easily master, let's take a look at the detailed method!
Required ingredients: flour, 1 bunch of chives, 2 eggs, vermicelli, shrimp skin, oyster sauce, edible oil, salt.
Method: 1: Add a little lard to the flour, add boiling water and mix, then take a little flour and add cold water and mix.
2: Mix the two doughs that have been made separately, cover with plastic wrap and let it rest for a while.
3: Chop the chives, soak the vermicelli and chop it, wood ear mushrooms chopped, shrimp skin cleaned, eggs scrambled, cooled.
4: Mix the prepared ingredients and mix well, then add salt and oyster sauce and scallion oil, mix well.
5: After the dough is rested, roll it into a pancake, put the chive filling on it, and then fold it in half, pressing the edges tightly.
6: Preheat the electric griddle, add a little oil, put the chive pie in, fry until golden brown on both sides.
Technical skills summary:
1: When you buy back chives, don't rush to chop them, soak them in ice water for 15 minutes to remove pesticide residue while reducing the burning degree.
2: To make chive pie, so that it doesn't harden when it's cold, use cold water and hot water to make the dough, this will make the chive pie crispy on the outside and tender on the inside and not harden.
3: Scrambled eggs, must be completely cooled before pouring into the chive filling to avoid burning the chives.
4: When frying, use a small fire throughout the process, and the temperature of the electric griddle should be around 170 degrees, about 5-6 minutes is enough.
Chef's little trick:After the vernal equinox, spring chives gradually come out, whether you pack dumplings or make chive pie, they are all very good, I recommend everyone to use it! Finally, to make the chive pie not discolored, when mixing the chive filling, add a little baking soda, this can avoid the chives from turning black and yellow.
Learn the tricks, cooking is actually very simple! Today's article is shared here,If you find it helpful, please like, forward, and collect it. If you have different opinions, please leave a comment in the comments, Jian will discuss with you.Thank you for reading, thank you for being here……
