Health benefits
Rice wine: soothes the liver and relieves depression
Ingredients
Four ( 200g ) | Meat filling ( 100g ) |
Scallions ( appropriate amount ) | Salt (appropriate amount) |
Ginger, garlic (appropriate amount) | Yellow wine ( appropriate amount ) |
Pepper ( Appropriate amount ) | Thirteen Incense ( Appropriate amount ) |
Sesame oil ( appropriate amount ) | Sichuan peppercorn oil ( appropriate amount ) |
| Chicken essence ( appropriate amount ) |
How to make pork stuffed thousand layer cakes
1.Add an appropriate amount of yeast to the dough and stir the water into a cotton-like shape
2.Knead Cheng Sanguang is fermented in a yogurt machine (because it’s cold these days).
3.The noodles will be ready in about 1 hour
4.Drive away bubbles for secondary fermentation
5. Add pepper, salt, thirteen spices, chicken essence, sesame oil, pepper oil, ginger, garlic and rice wine to the pork and stir evenly.
6.After marinating for 10 minutes, add the green onions and stir evenly
7. Divide the dough into five parts
8. Roll into long strips
9.Spread the meat filling evenly on the surface
10.Slowly roll up from one end p>
11.The rolled look
12.Make it all
13.Use a rolling pin to roll it into a thickness of about 1 cm
14.Pot Put an appropriate amount of oil in it
15.The oil temperature is moderate, and the small and medium fire cakes are placed one by one
16.Fry until golden brown on both sides and remove from the pan
17. Preheat the oven to 180 degrees for 5 minutes, then bake the cake in the oven for 10 minutes.
18.Finished Picture
Tips
If you have boiled lard, apply a layer of it on the surface.It is better to spread the meat filling so that it can be divided into layers.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
