There was a small stall downstairs where the house was rented before, which specialized in selling fresh meat cakes, a 4 yuan, which was full of meat, and there was no time to make breakfast during the busy time, so I would buy one downstairs to eat. Now that I have moved away from that place, I rarely eat this delicacy, and after changing to a non-busy job, I will study the food myself when I have time, and in my free time, I have learned to make fresh meatloaf. Selling 4 yuan a piece outside, if you do it at home, you can do a few for ten yuan, which is very affordable.
This fresh meatloaf, with a golden appearance, is very appetizing to watch. Bite down full of fragrant, the taste of the outer skin is crisp, you can see that the layers of the outer skin are very rich, the filling inside is salty and fragrant, tender and juicy, and the mouth is fragrant. This fresh meatloaf is not difficult to make, want to be delicious, the main filling should be adjusted, the price of pork is ok now, buy half a catty can make a few, you can also. Pork can be replaced with beef, which has a larger taste and should be treated in particular, otherwise it will be too fishy to eat.
The method is relatively simple, there is a pot at home can be done, pan or electric cake bell, I prefer to use the electric cake bell, the heating is more uniform, the pan is generally in the kitchen for a long time to cultivate friends may use more comfortable. This fresh meatloaf can be made for breakfast or a formal meal, like I am very full when I eat the last one, and I will fill the meat at home. Friends who like pasta don't miss it, collect it first, do it when you have time, and share the detailed production steps below.
【Required Materials】
300 g flour, 3 g salt, 180 ml warm water.
Five-spiced puff pastry: 30 g flour, 2 g five-spice powder, 3 g salt, 40 ml hot oil.
Filling: 300 grams of pork, appropriate amount of green onion, appropriate amount of pepper powder, appropriate amount of soy sauce, appropriate amount of pepper, a little chicken essence, appropriate amount of salt, appropriate amount of oyster sauce.
【Preparation steps】
1.300 g of flour into a basin, add 3 g of salt and stir well.
2. With 180 ml and noodles, add a small amount and many times, pour while stirring, first stir into a flocculent.
3. Knead the dough into a soft dough. Brush the basin with some oil, put the dough in, brush the surface of the dough with some oil, cover with plastic wrap, and let it grow for about 40 minutes.
4. Make a puff pastry. Put 30 grams of flour into the basin, add 2 grams of five-spice powder, 3 grams of salt, 40 ml of oil into the pot and heat it, then pour into the flour, stir well.
5. Mince the pork filling, add a handful of green onion to it, add peppercorn powder, an appropriate amount of soy sauce, an appropriate amount of pepper, a little chicken essence, an appropriate amount of salt, an appropriate amount of oyster sauce, stir in one direction, stir well and then put aside for later.
6. Dough dough do not knead again, move to the board, first rub into long strips, and then divide into eight equal parts or 10 parts.
7. Because the feeding time is enough, the dough has good ductility, and it is pushed into a thin strip without rolling pin and directly pressed by hand. Then apply a layer of puff pastry to the surface.
8. Place a lump of filling on the tail.
9. Pinch the corners and cross the meat to wrap up.
10. Then roll down, stretching while rolling.
11. After all done, put it up and put it aside for later.
12. Pour oil from the pot, put the oil into the raw blank when the oil is warm, and press the raw blank into a cake shape in the pot. It is not recommended to use a rolling pin because the skin is too thin and will break. Turn on the minimum heat and slowly burn.
13. Burn to one side and turn it over after fixing the color change. Continue to simmer slowly.
14. Turn the noodles repeatedly until both sides are golden brown, and the surface appears crispy and slagged off. Do not cover the lid when branding.
Tips:
1. When making the dough, apply some oil to the board to prevent damage and prevent sticking to the hands.
2. Do not roll out too thickly, it is not delicious to eat. When the noodles have enough time, the ductility of the noodles is very good, and they are not afraid of breaking.