Fennel Patty(hui xiang rou bing )

Fennel Patty

Introduction:

"Seventy two changes of breakfast cake [fennel meat cake] when the supermarket saw fennel, it immediately bought a handful. It's hard to say how deep it is, but it's hard to say how shallow it is. I always want to eat it once in a while. It's the most beautiful pie to make with pork. One of the changes to countless breakfast cakes, eat this today. "

Production steps:

Step 1: dissolve the yeast in water, mix the dough into a ball, and knead until the surface is smooth. The ratio of yeast was 100:50:1

Step 2: put the mixed dough into the oven for fermentation. According to the indoor temperature, you can choose different ways of making dough. Room temperature in ten degrees can be at night and good, often hair. If the room temperature is too high, it needs to be refrigerated. Explore for yourself.

Step 3: cut the streaky pork roughly, add onion and ginger, put them in the cooking machine, and beat them into stuffing.

Step 4: add salt, soy sauce, wine and pepper to the stuffing.

Step 5: after roughly cutting the fennel, smash it with a cooking machine and cut it out.

Step 6: mix the meat and vegetables into the filling, add sesame oil and a little sugar.

Step 7: round and divide the dough, roll it into pieces and wrap it with stuffing.

Step 8: shaping into small cakes.

Step 9: heat the pan and brush the oil. Fry the pancakes on both sides and turn them yellow.

Materials required:

Flour: right amount

Water: moderate

Yeast: right amount

Fennel seedling: appropriate amount

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Pepper: right amount

Sesame oil: right amount

Note: Tips: pay attention to the heat of pancakes. Don't add vegetables too early when mixing stuffing, just add them before opening the bag.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hui Xiang Rou Bing