Best 2 How To Make Meat Jun Recipes

HOW TO MAKE MEAT PIES (WITH PICTURES) - WIKIHOW

Steps:

• Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
• Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks. Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size. Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn't take more than a few minutes. Use a fork or two knives. If you don't have a pastry cutter or a food processor, don't worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula. Just use your fingers with shortening. Shortening won't be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.
• Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn't be damp or wet looking. Be very gentle. The key to a flaky crust is to make sure you don't overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle. Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
• Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover. It's usually a good idea to chill the dough in the refrigerator until you're ready to roll it out and bake with it. If you've already got the oven pre-heated and you're anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly. If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you're ready to use it, let it defrost in the fridge overnight and roll it out normally.
• Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

MEAT JUN

Steps:

• Combine green onion, garlic, 1/2 cup shoyu, 1/2 cup sugar, sesame oil and dash of pepper for marinade.
• Soak meat in marinade for at least 3 hours, best if overnight.
• Coat marinated meat with flour then dip into egg.
• Fry until golden brown.
• Combine 2 tbsp shoyu, vinegar, 1 teaspoon sugar, sesame seeds and a dash of pepper for dipping sauce.