Xuanbing, a famous snack in Shandong(xuan bing shan dong ming xiao chi )

Xuanbing, a famous snack in Shandong

Introduction:

"There is an old story about the origin of xuanbing: it is said that in the late Ming Dynasty, when Li Zicheng, the king of Chuang, came to Beijing, he passed by Shandong Province and found that the craft of baking pies in the roadside mat shed was rare, so he got off the horse to taste it and praised it greatly, so he named it" xuanbing "according to its characteristics. According to the master of xuanbing, the reason why it is called xuanbing is that it first spins in the hand and on the cuzi, and then it has the characteristics of eating, spinning and making. Authentic pancakes need to be baked on clean tiles. Now rural areas are living in buildings. Tiles are a rarity. There's no place to find them. It's better to use a pan for family production. "

Production steps:

Step 1: mix plain flour with cold water, soften the dough and let stand for 30 minutes.

Step 2: chop the scallion and meat together.

Step 3: add salt, thirteen spices, pepper, soy sauce, a little sesame oil, and stir evenly in one direction.

Step 4: wash coriander and control water.

Step 5: cut coriander or small section, mix with pork stuffing, add salt, like oil, you can add some oil to mix together, stir well.

Step 6: take a piece of dough and roll it into a thin crust.

Step 7: make a knife in the center of the dough skin to the outer edge, and the skin will split a notch.

Step 8: spread a layer of stuffing and leave a little edge on the edge.

Step 9: roll up from the notch of the dough, the center of the dough does not rotate, and the edge rotates once.

Step 10: roll into such a cone.

Step 11: close the bottom of the cone and press flat.

Step 12: gently press into a round cake about 20 cm in diameter.

Step 13: after heating the dice, brush oil, put the cake into medium high fire, and brush oil when turning over.

Step 14: when the golden yellow color and the meat fragrance float out, it is cooked. If the meat is thick and the skin is thin, it is yellowish brown when cooked.

Step 15: Despite the small size of the cake, it's solid and sincere, crisp outside and tender inside. As long as the noodles are soft enough, you can add more stuffing.

Materials required:

Flour: 500g

Pork stuffing: 500g

Coriander: 500g

Scallion: 1

Salt: 6 g

Thirteen spices: 2G

Pepper: a little

Soy sauce: 1 tbsp

Sesame oil: a little

Note: 1, dough and dough should be soft, not afraid of oil can use oil rolling dough. 2. When cauterizing, brush oil on each side. It's more fragrant to brush animal oil. 3. The amount of salt can be adjusted according to your usual taste. 4. The "rotation" of the spiral cake: steps 9, 12 and 13 all need "rotation".

Production difficulty: ordinary

Technology: brand

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xuan Bing Shan Dong Ming Xiao Chi