Qianceng meat pie
material
300g of flour, 300g of pork stuffing, scallion 1 tree, ginger 1 small piece.
method of work
1, prepare ingredients. 300g of flour, 300g of pork stuffing, scallion 1 tree, ginger 1 small piece. Next, pour warm water into the flour and stir it into a flocculent shape;
2. Make dough with smooth surface, then cover it with plastic wrap and wake up for more than an hour. The dough of pancakes must be softened. In addition, it is very important that the dough wakes up long enough to make the cake taste good.
3. Add a proper amount of sesame oil into the pork stuffing and beat it in one direction until it is strong. Then add Jiang Mo, chopped green onion, 1 tsp salt, half a tsp chicken essence, 2 tsp soy sauce, 1 tsp oyster sauce and 1 tsp white sugar and mix well, and the stuffing will be well mixed.
4. Take the awakened dough out of the basin and put it on the panel to knead it evenly;
5. Divide the dough into two parts, then take one part and roll it into a big cake. As shown in the figure;
6. Spread the meat evenly on the bread. (Leave the place on the edge of the bread for convenience of Neko);
7. Roll up the bread, and then pinch the edge tightly. As shown in the figure;
8. Heat the pan, then pour in a small amount of cooking oil, and then put the pie into the pot to start cooking on low heat. (Be sure to use a small fire all the way, because the cake is thick, so it is recommended to cover the lid in the process of flipping, which is convenient for maturity);
9. The baked pie can be taken out when both sides are golden and ripe, and then cut into pieces and served.
Eight kinds of thousand-layer cakes are soft and sweet, rich in layers and really delicious.
Pork-stuffed thousand-layer cake
material
Minced pork, flour, water, chopped green onion, salt, monosodium glutamate and spiced powder.
method of work
1. dough, or how much you decide, the dough needs to be soft! Chop chopped green onion, pour minced meat, monosodium glutamate, salt, allspice powder and oil into a bowl and stir well. Roll the dough into a round cake, slightly thinner, and spread the minced meat on the cake.
2. Cut the bread with a knife twice, one at the top, one at the bottom, one at the left and one at the right. When it is stacked as shown in Figure 3, roll it by hand or a rolling pin, put oil in the pan, and fry the bread on both sides. After taking out the pot, cut it into small pieces with a knife and put it on a plate.
Eight kinds of thousand-layer cakes are soft and sweet, rich in layers and really delicious.
Italian lasagna
material
4 pieces of spaghetti, 200g of beef stuffing, 80ml of tomato sauce, salt 1 teaspoon (5g), chopped black pepper 1 2 teaspoon (3g), O'Reagan Nuxiang 1 teaspoon (5g), onion 1 piece (shredded) and olive oil.
method of work
1, the spaghetti slices are boiled in hot water for 10 minutes, and then taken out and bathed in cold water for later use.
2. Heat olive oil in a wok over medium heat, add chopped garlic and shredded onion until fragrant, then add beef stuffing and stir-fry for a while, stir-fry the water to dryness, then add tomato sauce and a little water, stir-fry evenly, then add chopped O'Reagan vanilla, salt and black pepper, and simmer for/kloc-0.5 minutes to make tomato paste.
3. Take 1 piece of spaghetti and put it in a baking pan. First, evenly put a layer of tomato paste, then put a layer of cheese crumbs, and then cover with 1 piece of spaghetti. All the ingredients are stacked in this way.
4. Put the baking tray into the oven preheated to 180 degrees and bake for 8 minutes.
Eight kinds of thousand-layer cakes are soft and sweet, rich in layers and really delicious.
Melaleuca crepe
material
Soft-crust sweet crepe 10 tablet, appropriate amount of Creme cream filling, and 25㏄ lemon juice.
method of work
1. Add lemon juice into the Creme cream filling and mix well, so as to obtain the lemon-flavored Creme filling.
2. First, take a piece of cake crust, smear it with a thin lemon-flavored Klimt filling, and then stack a layer of cake crust.
3. Continue to spread Klimt stuffing on the second layer of cake crust, and then stack the third layer of cake crust.
4. According to the above method, make the tenth film.
5. Finally, cut into square shapes.
Qianceng steamed cake
material
White dough: 200g flour, 0/30g water/kloc, 2g yeast.
Yellow dough: 280 grams of flour, 200 grams of cooked pumpkin puree and 2 grams of yeast powder.
Green dough: 200g flour, 50g spinach puree150g yeast.
Stuffing materials: oil, sugar and raisins.
method of work
1, dough materials are put into pots respectively, kneaded into uniform and smooth dough, and fermented to twice the original volume.
2. The fermented dough is kneaded and vented, divided into 8 equal parts, and each part is rolled into a cake with a diameter of about 18cm.
3. Put the flour cake on the wringed wet gauze, brush a thin layer of oil on the surface of the flour cake, and sprinkle with appropriate amount of sugar and raisins.
4. Roll a cake on top, brush oil on it, and sprinkle with sugar and raisins.
5. Roll out the other 6 pieces of bread in turn, cover the prepared thousand-layer cake with a wet cloth and let it stand for 20 minutes.
6. Put it in a steamer and bring it to a boil. Turn to low heat and steam for 20 minutes. Take it out and cut it into pieces to enjoy.
Eight kinds of thousand-layer cakes are soft and sweet, rich in layers and really delicious.
Congxiang Qianceng Meat Pie
material
400g of flour, 200g of pork stuffing, appropriate amount of chives or green onions, eggs 1 piece, salt 1 spoon, cooking wine 1 spoon, 2 tsps of soy sauce, soy sauce 1 spoon, a little of Jiang Mo, a little of sesame oil, a little of salad oil and pepper.
method of work
1. Wash the onion and cut it into chopped green onion for later use; Cut ginger into powder for later use.
2. Knead the flour and dough thoroughly.
3. Add salt, cooking wine, Jiang Mo, soy sauce, soy sauce, sesame oil, pepper and salad oil to the meat stuffing and mix well, then add an egg and continue to beat until the meat stuffing is strong.
4. After the meat stuffing, chopped green onion and dough are ready, you can start cooking.
5. The following method is the same as the folding method of scallion cake. Take a small piece of dough, roll it into a round shape, evenly coat it with a layer of meat stuffing with a spoon, then sprinkle it with a layer of chopped green onion, fold it layer by layer, and finally roll it into a round cake and fry it in a pan.
6. Don't worry when frying, for fear that it will not be cooked if it is too big and thick. As long as you grasp the heat and see that the skin is golden enough, the inside will definitely be cooked. If you grasp the heat, there will be no phenomenon that the skin is burnt but the inside is not cooked.
1. It is recommended to marinate and cut into small pieces and cook them in a pot for about 10 minutes. If it is