Flour has been given different processing styles in different regions. Zichuan meat biscuit is a traditional delicacy in Zibo, Shandong Province. The long and unique craftsmanship of Zichuan people sublimates the unique temperament of Zichuan meat biscuit, which has the characteristics of fragrance, crispness, softness and freshness. Ordinary sesame seed cakes are filled with minced meat, but Zichuan meat is not burned, and slices of pickled meat are added inside.

This Zichuan meat biscuit shop has been in business for more than 2 years since 1999. Preparation begins at 2: 3 in the morning, and diners who go to the store at 4: in the morning can eat freshly baked crispy meat biscuits. The store prepares 1 kg to 15 kg of hair noodles every day, and it is used up every day around 12 noon. It can sell more than 1, pieces in half a day.

The dough starter and yeast were added to Zichuan meat sesame cake during dough making, and the dough making time was about 6 to 7 hours. The main ingredient of sesame seed cake is flour, and the ingredients are pork, green onion, sesame, soy sauce, salt, etc. The crust of the cake is crispy and the stuffing is full. The meat stuffing of sesame seed cake is several pieces of meat distributed in the cake, which is also the special feature of Zichuan meat sesame seed cake.

To make Zichuan meat biscuits, you have to go through several processes: stuffing, pressing and baking. Picked pork hind leg slices were marinated for more than ten hours, and the green chopped green onion and soy sauce-colored meat slices were now wrapped and mixed. After the meat stuffing was wrapped in the noodles, it was wrapped into a round steamed bun, and then it was steamed for more than ten minutes. When baking, press the dough into a thin dough blank by hand, and press the dough into a cake shape on a shiny and smooth brick-brown hemispherical thermos. Pork belly slices penetrate through the surface to make the dough blank bulge in light soy sauce color, and when they are placed in a flat plate full of sesame seeds, the dough cake is covered with sesame seeds.

after the biscuit is made, put it on a broom, put it in a baking oven and stick it on the oven for baking. The temperature in the oven is about 3, and the biscuit will be baked in about 5 minutes. Under the action of high temperature, the sesame seed cake bulges slowly, and the sesame seed and flour give off an attractive fragrance when baking, and it is time to be baked when the color is burnt yellow. Zichuan meat biscuits are not barbecued with fire, but roasted with hot air. Therefore, freshly baked sesame cakes are especially crisp and tender, and the sound of biting moves ten miles.

Zichuan people used their wisdom to continue to write the pasta genealogy about sesame cakes. The freshly baked Zichuan meat sesame cakes are brown and crisp, emitting noodles, meat and roasted incense. The middle of the sesame seed cake is full of hot air, and it is bulging. You can feel the "Hua" sound of meat slices in the hollow dough by shaking it gently with your hand. After baking, the thin cake is dehydrated and crisp, and it crunches with a bite, and the meat flavor will continue to penetrate with the hot air.

Zichuan meat biscuits are not suitable for long-term storage. Generally, it is no problem to store them for four or five days in winter. A bowl of local specialty oil powder for breakfast and a crispy sesame cake are the best wake-up call in the morning. (Nengzifei)