Weifang meat fire
One catty of meat and one and a half catties of flour are exactly 15 meat fires.
Food Ingredients
Flour
750g
Water 70 °
About 560 grams
meat stuffing
Pure lean forelegs are best
500g
Seasoning see steps
Step
1
About 30 prickly ash grains and one anise, 160 grams of water, boil, simmer for five minutes, drain 150 grams and cool for later use.
2
Cut lean meat into diced peanuts and add seasonings: 10 grams of Jiang Mo, 4 grams of sugar, 6 grams of salt, 4 grams of chicken essence, 10 grams of monosodium glutamate, 20 grams of old soy sauce, 55 grams of raw soy sauce, 0.5 grams of pepper, 1 gram of thirteen spices and 10 grams of yellow wine.
3
Whip in one direction for two minutes
4
Add pepper water in three times, beat in the same direction and absorb it again
5
In the final state, refrigerate and marinate for at least 1.5 hours, and take out and stir every half hour.
6
To make pastry, heat 25 grams of oil and pour 25 grams of flour.
7
It is normal to mix flour with water and be very sticky. Rub it for a while and put it on the oiled chopping board to wake up for half an hour.
8
The last pickled meat is no longer watty
9
Add 100 grams of chopped green onion, 5 grams of sesame oil and 20 grams of peanut oil and mix well.
10
I can use it
11
When you wake up, press the square directly with your hand and apply pastry.
12
Roll up and cut into 15 dosages
13
Take a dose and press it flat by hand.
14
Wrrelated with meat
15
Catch-up
16
Pan fry until yellowish
17
Put in the baking tray
18
Bake in the air oven at 220 degrees for 12 minutes.
19
Out of the oven, crisp on the outside and tender on the inside
20
Delicious meat fire
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