Preparation method of egg crisp formula:
2,000 grams of refined pork suet oil is cut into small pieces, and minced into mud in the machine. After stirring 6 eggs evenly, 80 grams of chopped ginger, 80 grams of chopped scallion, 50 grams of pepper powder, 50 grams of salt, 30 grams of monosodium glutamate, 30 grams of star anise powder, fennel powder and 30 grams of galangal powder are added in turn and mixed well for later use.
Preparation method of meat fil formula:
Wash the peeled pork belly in the middle. It is better to cut 2000 grams of pork belly with a little more fat. Cut it into small pieces with a knife and mince it in a meat grinder. It can be slightly broken. Add 500 grams of ginger onion water, 200 grams of chopped green onion, 50 grams of Jiang Mo, 40 grams of salt and 30 grams of pepper noodles as seasonings for later use.
Method of kneading dough to make dough:
There are many kinds of flour. We can buy medium-gluten flour in supermarkets. Add 4000 grams of flour and 2200 grams of hot water. The water temperature should not be hot. While pouring water, stir the flour to make it snowflake-like, and then knead it into a smooth dough by hand, so that the sub-flour is ready.
Add old noodles to sub-flour1000g, which we call noodle seeds and noodle screwdrivers, that is, the noodles left by fermentation when making pasta before, that is, lactic acid bacteria occurred in the process of preservation. When we mix flour, we can find such old noodles in the steamed bun shop. Originally, we made the dough with a helmet, which is very similar in softness to the steamed bun noodles. Just press it with your hand and it will automatically bounce back after a while.
It should be noted that the more sour the dough is, the less it will be. The ratio of dough to dough is not fixed. It depends on the fermentation degree of dough. Parents can leave the dough overnight. If it is only slightly sour, the ratio of dough to dough is 2:8. If the taste of dough is more sour, it means that the dough is fermented more severely, so the dosage of dough should be reduced accordingly.
The practice and process of Guo kui in military camp;
1. Divide the mixed dough into 40g dough heads.
2. Touch a layer of oil on the small dough and roll it into oval long pieces with a rolling pin, which can be longer.
3. Hold one side of the dough by hand, put the rolling pin in the middle of the dough, and push it forward and back and forth several times, so that the dough will become long and thin.
4. Spread the rolled dough with 25g of egg crisp.
5. put 30 grams of meat stuffing on one side of the dough.
6. The dough on the side where the meat is put is rolled inward.
7. After the above is done, the shape should be like a long'' flower roll'.
8. Hold both sides of the "flower roll" with both hands, twist it twice in the opposite direction, and then squeeze it into the middle. At this time, the "flower roll" becomes a round and short dough. Then put oil on both ends of the dough and sprinkle with a layer of white sesame seeds.
9. Press the dough into a cake shape, thus completing the appearance of the pot helmet.
10. Put it in a frying pan, add rapeseed oil to the pan, heat it to 40%, and put on the pot helmet dough made above.
1 1. Fry for about 3 minutes. Look at the pot helmet whose color gradually turns golden. When frying the helmet, you need to shake the frying pan constantly to make the bread heated evenly. You need to turn your face every 30 seconds or so.
12. Then put the fried pot helmet in the oven and bake it for two minutes. Just turn it over once when baking, and just take it out after baking.