[Zhejiang cuisine] meigancai meat cake(zhe cai mei gan cai rou bing )

[Zhejiang cuisine] meigancai meat cake

Introduction:

"There is a delicious street snack in Hangzhou. It's called roasted plum dried vegetable meat cake. It's scorched and crisp, and the meat is fragrant."

Production steps:

Step 1: prepare the material.

Step 2: soak dried plum vegetables in warm water for 1 hour, wash them, squeeze them into dry water and chop them. Peel the pork, wash and chop them. Add cooking wine, soy sauce, sugar, pepper and sesame oil into the mixture.

Step 3: stir well and set aside.

Step 4: melt the yeast in warm water, slowly pour it into the flour and stir with chopsticks to form flocculent flour.

Step 5: keep kneading the dough into "three lights".

Step 6: cover with plastic film and ferment to twice the size.

Step 7: take out and knead the long strip.

Step 8: divide into evenly sized squeezers and roll them into thin dough.

Step 9: pack in the stuffing, like a bag, fold down, and press it into a round cake.

Step 10: pour a little oil into the non stick pan, put in the wrapped billets and fry them over low heat.

Step 11: fry until golden and turn over.

Step 12: fry both sides and serve.

Materials required:

Pork: 150g

Flour: a big bowl

Dried vegetables: 150g

Soy sauce: moderate

Sugar: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Pepper: right amount

Vegetable oil: right amount

Note: meat must choose a little fat, because dried vegetables absorb oil. This is better.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhe Cai Mei Gan Cai Rou Bing