Sponge gourd meat box cake

Sponge gourd meat box cake

Introduction:

"I like loofah. Today, I got up early in the morning and took my daughter for a walk on the riverbank while it was cool. By the way, I went to the market on the other side of the river to have a look. Then I met the most primitive Luffa in my hometown. I couldn't help buying two more. Now this variety of loofah is rare, probably because this variety of loofah is not resistant to aging, and not high yield. So this sponge gourd meat box cake and three white porridge became the breakfast of the whole family. It seems that there are many benefits to getting up early. "

Production steps:

Step 1: prepare the required materials

Step 2: add water and flour to make a smooth dough, cover with a wet rag and wake up for 10 minutes

Step 3: scrape the hard skin of luffa and cut it into small pieces

Step 4: add vegetable oil, salt, scallion powder and water powder to the minced meat and beat it into a jelly

Step 5: add the cut sponge gourd dice and stir well

Step 6: take out the dough, knead it evenly again, and divide it into small pieces the size of dumpling skin, and roll it into dough

Step 7: take right amount of stuffing and spread evenly on a piece of dough

Step 8: cover another dough and pinch the edge tightly

Step 9: make a flower on the edge, and a box of cakes will be ready. Make other boxes in the same way.

Step 10: heat the pan, drizzle with a little oil, and put on the box cake. The patterned side of the edge faces down

Step 11: turn over the other side, add a little oil along the edge of the pan, and fry until both sides are golden

Materials required:

Flour: 100g

Fresh meat: 100g

Luffa: moderate

Scallion: 1

Ginger: right amount

Five spice powder: appropriate amount

MSG: right amount

Salt: right amount

Vegetable oil: right amount

Starch: appropriate amount

Note: when making pancakes, first put the side with lace down, you can fry the lace into golden yellow.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh