Flour in different regions have been given different processing styles, Zichuan meat cake is a traditional cuisine in Zibo, Shandong, Zichuan people's long and unique craftsmanship sublimated the unique temperament of Zichuan meat cake, meat cake has the characteristics of fragrant, crisp, soft and fresh. The general roast cake is filled with meat stuffing that is stirred into puree, and the Zichuan meat is not burned, and the inside is added into slices of marinated meat slices.
This Zichuan meat cake shop has been making it for more than 20 years since 1999. Preparations begin at 2:30 a.m., and diners who arrive at the shop at 4 a.m. can enjoy freshly baked crispy pork cakes. The store prepares 100 to 150 pounds of noodles every day, and sells them until about 12 noon every day, and it can sell more than 1,000 in this half day.
Zichuan meat cake is made with both old noodle primer and yeast when making noodles, and the time to make noodles is about 6 to 7 hours. The main ingredient of the cake is flour, and the ingredients are pork, green onion, sesame seeds, soy sauce, salt, etc., and the crust is crisp and the filling is full. The meat filling of the roasted cake is several pieces and pieces of meat distributed in the cake, which is also the special feature of the Zichuan meat baked cake.
To make Zichuan meat cake, it is necessary to go through several processes of filling, pressing and baking. Selected pork hind leg slices are marinated for more than ten hours, the emerald green onions and soy sauce-colored meat slices are now wrapped and mixed, and the meat filling is wrapped into a round and rolling bun, and then after more than ten minutes of cooking. When baking, the dough is pressed by hand into a thin dough blank and the dough is pressed into a cake shape on a polished smooth brick brown hemispherical thermos. The pork belly slices make a light soy sauce-colored bulge through the surface, and when placed in a flat dish full of sesame seeds, the dough cake is covered with sesame seeds.
After the cake blank is made, it is placed on the broom, put into the baking oven and pasted on the stove to bake, the temperature in the oven is about 300 ° C, and the cake is baked in about 5 minutes. Under the action of the high temperature, the baked cake slowly bulges, the sesame seeds and noodles emit a seductive aroma when baking, and the color is brown when it is ready to bake. Zichuan meat cake is not grilled with fire, but baked with hot air. Therefore, the freshly baked baked cake is particularly tender, and the sound of biting is ten miles.
Zichuan people used wisdom to continue to write the pasta genealogy about burnt cakes, and the freshly baked Zichuan meat cakes were brown and crispy, emitting noodles, meat and roasted aromas. The middle of the baked cake is full of hot air, swollen and swollen, and you can feel the meat slices "rattling" in the hollow dough with a gentle shake with your hand. The thin part of the cake is roasted and dehydrated and crispy, and the bite crunches, and the aroma of the meat continues to seep out with the heat.
Zichuan meat cake should not be stored for a long time, generally stored for four or five days in winter is no problem. A bowl of local specialty oil powder for breakfast and a hot roast cake are the most beautiful awakenings in the morning. (NohKofi)