Scallion meat cake(xiang cong rou bing )

Scallion meat cake

Introduction:

Production steps:

Step 1: prepare materials

Step 2: marinate the pork stuffing with five spice powder, soy sauce, chicken essence, sesame oil and a little cooking wine, add a little water and stir evenly to make the meat stuffing not too dry

Step 3: cut ginger, green onion and green onion into minced meat and stir well

Step 4: warm water and good face, wake up 30 minutes after kneading

Step 5: divide equally into 4 parts

Step 6: roll out the dosage,

Step 7: roll out the preparation, spread the meat on the dough, and roll out half of the meat

Step 8: cover the dough with meat stuffing and compact the dough

Step 9: fold into a fan, pinch the lace to close the mouth

Step 10: wrapped meatloaf

Step 11: put the right amount of oil into the electric cake pan and fry the meat cake

Step 12: until both sides are golden and the meat is cooked

Step 13: cut the triangle with a knife

Materials required:

Medium gluten flour: right amount

Pork stuffing: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Cooking wine: moderate

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Cooked peanut oil: right amount

Note: 1, like more meat sisters can use three pieces of method package meat, I tried, too thick put too much stuffing, skin is too thin, it is very difficult to clean up, so use the way of folding. In this way, half of the dough covering the meat stuffing will be rolled thin without affecting the taste! 2. If it's made with electric cake pan, you can press the meat cake file. If it's baked in pan, you must lower the heat. Otherwise, the skin is good, and the meat stuffing is easy to be unripe.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Cong Rou Bing