Filling cake with black pepper(hei jiao guan bing )

Filling cake with black pepper

Introduction:

"In the morning of winter, a nutritious black pepper filling cake is used to supplement the nutrition of the day. The characteristics of black pepper pancake are that the monosodium glutamate of black pepper is wrapped with delicious egg and meat flavor, and the taste is crisp outside and tender inside. Black pepper: Black Pepper (scientific name: pipernigrum), also known as Heichuan [1], is a kind of flowering vine of Piperaceae. Its fruit can be used as spice and seasoning after being dried in the sun. Black pepper is a drug in Indian herbal medicine, Sida and yunani medicine. In the 5th century, the Syrian book of medicine pointed out that pepper (which may actually refer to Piper nigrum) can treat constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, dyspepsia, insect bites, insomnia, joint pain, liver disease, lung disease, oral abscess, sunburn, dental caries and toothache [37]. In traditional Chinese medicine, black pepper can treat cold phlegm, food accumulation, epigastric cold pain, nausea, vomiting, water, diarrhea, cold dysentery, and can also be used for detoxification of food poisoning. Suitable for the general population, but suffering from gallstones to eat less

Production steps:

Step 1: add water to 200 grams of flour.

Step 2: knead into a slightly soft dough.

Step 3: dice the onion and pork.

Step 4: mix 20 grams of flour with salad oil to make a thin pastry.

Step 5: divide the dough into two portions.

Step 6: put onion and pork together, add black pepper, salt and sesame oil, mix well.

Step 7: roll the dough into long strips and evenly spread the soft pastry.

Step 8: then roll it up, roll it up to the end, and roll it up again.

Step 9: then press both ends tightly.

Step 10: use your hand to open it. It's flat and long.

Step 11: put it into the pot and fry it until both sides turn yellow, then brush oil on one side and turn it over to fry.

Step 12: add salt to an egg, beat it thoroughly, put in pork stuffing, mix well.

Step 13: open one end with chopsticks and pour in the egg liquid.

Step 14: seal one end, cover it with low heat and fry it slowly. When the dough is puffy, it will be cooked.

Step 15: take it out and cut it into strips.

Materials required:

Flour: 220g

Eggs: 2

Pork: moderate

Onion: right amount

Black pepper: right amount

Water: moderate

Salad oil: right amount

Salt: right amount

Sesame oil: appropriate amount

Note: 1. When mixing flour, the ratio of flour to water is 2:1. Knead the dough to be smooth. It's a very good plastic. 2. You can mix the meat with yourself. It's easier to dice the meat by freezing it in the refrigerator. 3. When pouring the egg liquid, remove the accidental outflow. 4. When you press the cake, you need to press it again. You need to press it flat so that it can be poured easily.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: other

Chinese PinYin : Hei Jiao Guan Bing