[healthy pasta series] Meat fire - superfine steps(jian kang mian shi xi lie rou huo shao chao xi bu zhou )

[healthy pasta series] Meat fire - superfine steps

Introduction:

"As a child, when parents taught themselves to distinguish food, they said: the round one is called Shaobing, and the long one is called huoshao. I don't know why, modern people always call round food with stuffing "Meat fire". It should be called "meat pancake". When I was a child, there was a restaurant across the road, which was famous for its meat cake. The meat cake was layer upon layer, crisp outside and tender inside, fragrant, and full of oil after eating. Later, when I grew up, I tried to make it myself, but I couldn't make such a round, big, thick and layered Patty. After several years of deliberation, I imitated the method of fire to make this kind of long Patty. "

Production steps:

Step 1: all flour, warm water and flour.

Step 2: knead into a slightly soft dough and set aside.

Step 3: about 7 liang of pork stuffing, 2 or 3 pieces of cabbage leaves, half a piece of ginger and 1 piece of green onion. Onion, ginger, cabbage, all chopped, mixed together chopped, chopped small, delicious.

Step 4: mix the minced pork and minced vegetables together, continue to chop and taste each other.

Step 5: add salt, thirteen spices, white pepper, oyster sauce, soy sauce, and stir in one direction.

Step 6: add proper amount of sesame oil, and then stir.

Step 7: knead the dough and cut it into equal portions.

Step 8: take one portion of the dough and roll it into a tongue shape.

Step 9: continue to roll the dough thin, close to the rectangle.

Step 10: spread out a layer of meat stuffing. If you like meat, you can add more. The time of roasting will be longer with the increase of meat stuffing.

Step 11: roll up from one end and stop at the other.

Step 12: seal both ends.

Step 13: gently press flat.

Step 14: brush oil in the basket. After the oil is hot, put in the semi-finished product and turn to medium fire instead of high fire.

Step 15: after 3 or 5 minutes, the bottom is slightly hard, brush oil on the surface, turn it over and then brand it. Turn it back and forth for 5 or 6 times. When both sides are golden and rattling, it's ripe.

Step 16: finished product: crisp outside and tender inside, layer by layer, full of fragrance.

Materials required:

Flour: 500g

Pork stuffing: 350g

Cabbage: 3 pieces

Scallion: 1

Ginger: half a piece

Salt: 5g

Thirteen spices: 2G

White pepper: 1g

Soy sauce: 1 tbsp

Oyster sauce: right amount

Sesame oil: a little

Precautions: 1. When mixing noodles, use cold water in summer and warm water in winter, slightly soft. 2. When making dough, other unused dough should be covered to prevent the skin from drying. 3. It can be made into pure meat without cabbage. 4. Don't use too much fire when cauterizing, so as to prevent the surface from scorching and the inside from being immature.

Production difficulty: ordinary

Technology: brand

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jian Kang Mian Shi Xi Lie Rou Huo Shao Chao Xi Bu Zhou