Meat cake with leek(jiu xiang rou bing )

Meat cake with leek

Introduction:

"Because my mother is from Shandong, the pasta is very good. It's also my family's favorite food, especially the meat cake. My sister and I love it very much. Mom makes meat cakes layer by layer. You can taste the meat aroma at every bite, and you can also add some leeks, not many, a few. The smell of the meat cakes tempts your taste buds and makes you more addictive. Now that I have my own family, I will learn to make this kind of meat cake every time, and become my children's favorite food. "

Production steps:

Step 1: mix flour with water to form flocs, then add some salad oil.

Step 2: knead into a smooth dough and let stand for 30 minutes.

Step 3: prepare the meat and leeks.

Step 4: add salt, soy sauce, sugar, pepper, cooking wine and chicken essence to the meat.

Step 5: mix well and add chopped leeks.

Step 6: add sesame oil and mix well to make filling.

Step 7: let the dough stand and knead evenly.

Step 8: roll it into a long piece, and evenly spread the meat.

Step 9: then fold the upper dough.

Step 10: fold up the lower dough.

Step 11: fold the left side.

Step 12: fold the right ones together, which is actually the method of folding quilts.

Step 13: then gently press the dough with a rolling pin.

Step 14: roll the dough into a square cake.

Step 15: heat the pan with a little oil and put in the cake.

Step 16: cauterize one side with low heat and turn it over. Then add the lid and slowly cook over low heat.

Step 17: until both sides of the cake are cooked, cut into pieces (about 15 minutes).

Materials required:

Flour: 300g

Minced meat: 150g

Leek: 30g

Salt: right amount

Soy sauce: 20 ml

Sugar: 2G

Pepper: 2G

Cooking wine: 15ml

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Salad oil: right amount

Note: add a little salad oil when mixing noodles, and the baked cake tastes crisp. This meat cake leek does not need a lot, a little is good. Do not use force when rolling the meat cake. First, press it gently with a rolling pin, and then roll it into a flour cake, so as to avoid the skin breaking of the meat filling and affecting the appearance. When making pancakes, slowly cook them over low heat until they are cooked faster.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: other

Chinese PinYin : Jiu Xiang Rou Bing