Melaleuca nutrition pork and shrimp steamed cake(qian ceng ying yang zhu rou xia ren zheng bing guo zi )

Melaleuca nutrition pork and shrimp steamed cake

Introduction:

"Very simple steamed cake! Very nutritious! It can also be fried! From other websites. A slightly modified recipe. "

Production steps:

Step 1: flour and water. I use bread flour. Make it a little bit more soggy.

Step 2: make dough. Put a lid on it. I made two of them.

Step 3: Chop minced pork, shrimp and scallion. It's OK without shrimp. According to personal taste.

Step 4: put everything together. I beat an egg among them.

Step 5: This is stirred. I put some chopped cucumbers in it. Because eat early in the morning when breakfast, refreshing.

Step 6: roll the dough on the chopping board. Put the prepared stuffing on it. be careful. Leave a little edge to come out so that the back squeeze doesn't spill over the stuffing.

Step 7: cut two thirds of the way. One up and one down. Don't cut in the middle! Remember, remember! Fold the cut sides toward the middle.

Step 8: the same step in the middle. Fold the edge to the middle.

Step 9: fold up the middle two.

Step 10: fold the last side.

Step 11: you should see some stuffing from the side.

Step 12: parents can choose to steam in the pot or fry in the pot. The fried one is more crispy. I chose steaming because I was lazy^^

Step 13: eat hot when you are out of the pot!

Materials required:

Flour: 300-350g

Minced pork: 200g

Shrimp: 5-10

Cucumber: 100g

Egg: one

Soy sauce: 1 teaspoon

Soy sauce: 1 teaspoon

Cooking oil: 1 teaspoon

Shallot: a little

Ginger: a little

Cooking wine: 1 teaspoon

Salt: 1 teaspoon

Note: 1. When eating, it tastes better to dip in vinegar! 2. If you fry, you must control the heat, otherwise it will be cooked outside and there will be wood inside! Remember, remember! I steamed it for 15 minutes just right. Don't turn off the fire and lift the lid immediately! Let the heat stay in it for a while!

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Qian Ceng Ying Yang Zhu Rou Xia Ren Zheng Bing Guo Zi