Upgraded Melaleuca Patty(sheng ji ban qian ceng rou bing )

Upgraded Melaleuca Patty

Introduction:

"My friends who like pasta will love pancakes as much as I do. Scallion cake, spring cake, vegetable pancake, hand grasping cake... I love every cake I can think of! You can't let go of the delicious lasagna Patty! After using the previous method, I wanted to improve it, how to make it more layers ~ ha ha, so I figured out this - the upgraded version of Melaleuca patty is no more complicated, ha ha ~ if you like it, just look down! "

Production steps:

Step 1: 75g fermented dough was used for steaming big bag before, then 75g hot dough was added, and the dough was kneaded into meat cake, then slightly kneaded.

Step 2: Mince Pork, add cooking wine, sweet sauce, soy sauce, soy sauce mix well.

Step 3: stir the radish, celery and mushrooms in hot water and cut them into small pieces.

Step 4: add meat, peanut oil, onion, ginger, salt and chicken essence.

Step 5: place the dough on the chopping board and roll it into a rectangular pancake.
Spread the meat on the crust evenly, leaving a little space on the edge.
On one side of the long side of equal spacing have to cut 3 knife, the other side of the corresponding cut 3 knife. Note: the length of each knife is about 1 / 3 of the width of the cake.

Step 6: the above process is equivalent to dividing the cake into 12 equal parts. Fold it at both ends first.

Step 7: fold the right side in the middle first.

Step 8: fold the left side in the middle.

Step 9: fold up and down in the middle.

Step 10: bring the left and right sides together.

Step 11: pour a little oil into the pan, put in the cake when it is 50% hot, and fry it over low heat.

Step 12: because there are many layers, it is not easy to mature. Cover the pot and simmer for about 4 minutes.

Step 13: turn the cake over, continue to fry on the other side, cover the pan and fry for 3 or 4 minutes.

Step 14: in the process of frying, pay attention to observe the surface of the cake, when both sides are golden.

Step 15: let it hang for a while, then cut it and enjoy it.

Step 16: it's not hard to do, hehe ~ the upgraded version of Melaleuca Patty tastes more crisp and tender, and tastes more enjoyable! Can you see how many layers there are, hehe~

Materials required:

Dough: 150g

Pork: 200g

Radish: 100g

Celery: 80g

Mushroom: 3

Shallot: a little

Garlic: a little

Jiang: a little

Peanut oil: 20 ml

Cooking wine: 10 ml

Soy sauce: 10 ml

Soy sauce: 8 ml

Sweet sauce: 10g

Salt: 1g

Chicken essence: 2G

Note: warm tips: because there are many layers of cake, and for meat, we must cover it with low heat and fry it slowly, don't worry! Be patient to taste the delicious food!

Production difficulty: unknown

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Sheng Ji Ban Qian Ceng Rou Bing