Dough formula
500 grams of high gluten flour 7 grams of salt Salt 1 g of monosodium glutamate 5 grams of baking powder About 1000 grams of water (depending on the water content of the flour, look at it while adding)
Filling recipe
Minced pork 500 g Salty salt 8 g Minced shallots 30 g Ginger 10 g Pepper 2 g Soy sauce 15 g Monosodium glutamate 4 g Pepper water to taste (50 g - 100 g)
Seasoning powder configuration
Salty salt 50 g MONOSG 5 g Pepper 1 g Cumin powder 3 g
Chili sauce is made
50 grams of minced garlic chili sauce, 30 grams of Guilin chili sauce, 50 grams of water, add together and mix well in a pot to heat and simmer to bring out the aroma.
Dough making techniques
Pour 80% water into the container, slowly add flour and stir, if thickened, add the remaining water until the thickness is appropriate. Add salted SALT MSG and all other ingredients and stir well, let stand for 30 minutes, stir again until there are no small gnocchi.
Seasoning the filling
Put 500 grams of minced meat into the container according to the ratio of 3:7 fat and lean, add pepper, monosodium glutamate, salty salt, and stir well, then add a little pepper water to stir, wait for the filling to be strong, and then add the minced onion and ginger to stir.
Other ingredients
Eggs, carrot shredded ham sausage, bacon, shallots, etc
Open the stove to put the abrasive on the fire, if it is electric power can be, brush a little salad oil inside the abrasive, the batter that wakes up into the hot abrasive, to a third, add a little minced meat, carrot shreds, sprinkle a little seasoning salt, put the egg into a small cup, stir evenly, into half and then on the carrot shreds, when the surface of the egg solidifies to mature, in another abrasive to a third of the batter, to the remaining eggs, the baked half of the hamburger out, buckled in the abrasive just now, Let the two halves of the burger fully combine. Brush a little salad oil on the surface of the burger, and when the burger on the bottom is about to ripen, take out the burger, add a little salad oil and put it into the abrasive until the color is golden, and then bake it on top, waiting for the color to be golden.
The finished product is crispy on the outside and tender on the inside, and the aroma of meat and coriander is fragrant, and the pepper aroma is mixed into one, and the aftertaste is endless.