Minced scallion cake(rou zha cong xiang bing )

Minced scallion cake

Introduction:

"I like to eat scallion oil cakes very much at ordinary times. When I saw this practice, I immediately wanted to have a try. It was really crispy and delicious. The original recipe is pork. I used ordinary minced meat. It's not greasy at all. Then I added sesame pepper and salt powder left over from making pancakes. It's really delicious. "

Production steps:

Step 1: knead the flour with half boiled water and half cold water to make a soft and smooth dough, cover with a wet cloth and wake up for 30 minutes

Step 2: dice pork or minced meat

Step 3: put the oil in the pot, fry the minced meat until golden yellow, fry out the oil, and put out the meat residue and lard respectively

Step 4: add salt, scallion, sesame salt and pepper powder into the meat dregs (mix sesame powder and salt and pepper powder evenly)

Step 5: divide the dough into 4 portions, roll one portion into a square and coat with lard

Step 6: Sprinkle with mince

Step 7: cut twice up and down

Step 8: start from the bottom left and right sides to the tundish

Step 9: turn it up and wrap it on both sides

Step 10: turn it over again, wrap the rest on both sides and wake up for 10 minutes

Step 11: thin by hand

Step 12: put oil into the electric cake pan, preheat and put in the cake embryo

Step 13: turn the noodles in the middle and fry until both sides are golden.

Materials required:

Flour: 500g

Minced meat: 300g

Water: 280g

Oil: right amount

Salt: right amount

Scallion: right amount

Sesame salt and pepper powder: right amount

Note: can also be fried with pork oil. Seasoning can also be based on their own like to add five spice powder, salt and pepper, pepper powder and other condiments.

Production difficulty: Advanced

Technology: decocting

Production time: one hour

Taste: spiced

Chinese PinYin : Rou Zha Cong Xiang Bing