Ingredients: medium gluten flour 300g, salt 3g, water 175g, minced meat 180g(2 fat and 8 thin), salt 2g, chicken essence 1g, soy sauce 5g, garlic oil 5g and chopped green onion 15g.

1. Pour the medium gluten flour into a large bowl, add salt and stir it evenly, then stir it with chopsticks while adding water until it is flocculent without dry powder, knead it into a ball (it takes about 5 minutes to knead it into a ball), and cover it with plastic wrap to make it 1 hour.

2. Take out the proofed noodles and put them on a clean table, knead them until the surface is smooth (at this time, the dough is in a state of loosening tendons, which can be kneaded twice to form smooth dough), knead them into long strips, cut them into 20g/ slice, round the incision slightly upwards, then flatten them with the palm of your hand, and cover them with plastic wrap to loosen tendons 10 minute.

3. Pour minced meat into a bowl, add salt, chicken essence, soy sauce, garlic oil and chopped green onion, and stir well by hand.

4. Take a squashed dough, put a proper amount of minced meat (about 18g), cover another squashed dough, pinch the surrounding circle with your hands, put it in a tray with plastic wrap, and cover it with plastic wrap for more than 2 hours after all the cakes are ready.

5. Take a proofed cake embryo, sprinkle powder or oil on the surface, and pull it into a pancake shape by hand. The thinner the better.

6. Brush the oil in a hot pan, add the kneaded pancakes and fry them on medium and small fire until they are slightly burnt on both sides.

7. Finally finished.

Cooking skills of Donghe meat pie

This recipe can make 1 1 ZhangDonghe pancakes; Medium gluten flour is generally common flour bought in the market. If not, high-gluten flour and low-gluten flour 1 ~ 1 can also be mixed. When pulling cakes by hand, remember to sprinkle more flour or sticky oil to prevent sticking (the same is true with a rolling pin); Pinch and fry one slice in case it becomes dry and not soft.