Flatbread stuffing practice a lot, the following is a kind of flatbread stuffing practice I organized:

1, three fat and seven thin pork skin, stirred into the minced meat, put into the basin with salt, sugar mix well and let stand for a moment.

2, green onion washed and cut into pieces, ginger peeled and sliced, put into a bowl with 150g of water, rubbed out the juice by hand, (you can also add a cooking machine to squeeze out the juice) filtered to get the green onion and ginger juice.

3, in the minced meat in small quantities poured into the onion and ginger juice, hands in one direction and quickly stirred vigorously, gelatin; onion and ginger water in small quantities to be absorbed by the minced meat and must be stirred vigorously in one direction and then add the next onion and ginger water, if a time to add too much onion and ginger water if the meat can not be absorbed, even if the time looked like it was absorbed, but put it out of the water.

4, the old soy sauce, soy sauce, oyster sauce, pepper into the, mix well, into the sesame oil oil, continue to mix well in one direction.

5, like to eat vegetables can put some vegetables, especially favorite celery, parsley, capers. Wash and blanch a little water, cooled and squeezed out of the water, cut into foam, and finally mixed into the minced meat and stirred vigorously, so that the flatbread filling is ready.

About Bianshi:

Bianshi is the pasta of dumplings and wontons. In the north, people put meat or vegetable fillings into the rolled out dough, and the flat shape of the wrapped food is called flat food.

The origin of flat food:

There are many different origins of flat food, one of them is that in ancient times, the two leaders of the Huns, one of them was called Bian and the other one was called Food, and they often came to the state of Zhao to do bad things, so the people of Zhao called whatever they ate into their stomachs flat food.