Melaleuca Patty

Melaleuca Patty

Introduction:

"When I went back to my hometown to sweep the tomb during the Qingming Festival, the meat cakes in people's street aroused someone's craving. On the morning of the first day after returning to Beijing, my family's hot and fragrant meat cakes came out of the pot. "

Production steps:

Step 1: warm your face and wake up for about 20 minutes

Step 2: mix the pork stuffing in advance. I baked it in the morning and raised the stuffing the night before

Step 3: roll the dough into long pieces

Step 4: spread the meat on two-thirds of the dough

Step 5: then roll up the blank space, cover it on the filling, and pinch the top and bottom tightly

Step 6: fold again and seal the edge. The final shape is three layers of stuffing and two layers of stuffing

Step 7: put oil on the electric cake pan to open the brand. This one is bigger

Step 8: cauterize both sides for about 7 or 8 minutes

Step 9: loading and unloading

Step 10: cut into pieces, the skin is still very thin, hand knife off, stuffing straight out

Step 11: your own meat pie, filling is a solid

Materials required:

Fuqiang powder: 200g

Pork stuffing: 6 Liang

Hot water: moderate

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Pepper powder: right amount

White pepper: moderate

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Salt: right amount

Edible oil: right amount

Note: 1. The hot water of the noodles can be the water from the thermos, which can be used directly without cold water; it can also be boiled now, but it needs to be dried for 3 or 5 minutes; 2. The pork stuffing should be fat and thin, which is more delicious, but I'm still pure lean meat, I'm afraid it's too oily; 3. If you want to eat the meat pie early, you should mix the stuffing the night before, put it in the refrigerator, and live some noodles in the morning.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: Original