Yang Yang learns to cook. After the weather becomes cold, it is particularly easy to be hungry, and the helpless cold seems to seal all the nerves that want to move. In the morning, you always have to hide in the bed to have a tug-of-war, is it not because of the gentleness of the evil with a piece of Dan heart for breakfast? The seven passions and six desires in the world are, in the final analysis, the most ferocious appetite. In the winter morning, the rising weapon slowly rains a little and likes to write fog in the cold winter to find the streets and alleys together, with the mark of time in the morning shop, the fog is like roast chicken. Occurrence of carnivores. The shop will be scattered to beat a snow, and it will be like the heat of milk gently and willfully circling around. Early shop, the heat in the dim sum steamer has been signed, but also conspicuous, across the distance can feel the warmth and relief of the thing, the extender. If there is anything in this world that people can't stop, eating breakfast can definitely be in the top three. Wuxi people's breakfast must be indispensable to the appearance of magnolia cake, thinking that it is a kind of magnolia flower and made of face shape, in fact, it is a kind of cake made of glutinous rice and meat filling, it is said that the earliest is Wuxi Sun Ji cake dumpling shop in the magnolia blossom season, created, this is changed for magnolia cake. Magnolia cake is more like a cake ball, with glutinous rice flour, boiled water to form a small piece, making a large piece of tender and juicy meat on the cake embryo.
After frying in the frying pan until both sides are golden brown, the outer skin is crispy, the inner shell is soft and sweet and salty, and some people can only feel the seductive essence of magnolia cake if they really take a bite, and the sweet seasoning of Wuxi people is almost all about the crispness of the glutinous rice shell and the sweet meat filling, just the right combination, the gap between the shell and the inner filling are filled with overflowing gravy and eat it, etc., and have been thinking of bananas. Make a sweet magnolia cake on a cold winter day, scoop a bowl of steaming soy milk, and the sweet fragrance of Jiangnan is all wrapped in the crisp shell of this magnolia cake! Yangyang likes to see the old man of Wuxi on this magnolia cake, drinking soy milk, not in a hurry, slowly entering. Chewing on the crispy skin gravy, swallowing the soy milk is slowly tasting the meat filling, not impatient, and everywhere is permeated with pleasant joy. Before being in the north, I always heard that the winter in the south was cold and wet, but I really enjoyed it, and I knew that the winter of Yumi Wusu was really sticky and lovely salted pork, which was really sticky and lovely salted pork.
To make pork magnolia cake, we first adjust the pork filling, according to the pound of pork filling, add a large spoon of minced green onion and a small spoon of ginger, two large spoons of raw soy sauce, a small spoon of cooking wine, a small spoon of salt, a small spoon of sugar and a small spoon of sesame oil in one direction and stir to the upper strength. 250 grams of glutinous rice flour and 100 grams of flour, add half the amount of hot water and stir into a flocculent and knead into a dough. Divide the dough into small, evenly sized dough, then knead into a circle, then press the flat concave into a spoonful of mixed pork filling to wrap the mouth, and then gently brand. Heat the pan to about 160 degrees, put the cake in, and fry until the surface turns golden brown.