Ingredients ?

Low-gluten flour 500g

Cornstarch 110g

Egg one (about 50g)

Oil (local canola oil) 28g

Water (beer) 260ml (same amount of beer)

Dried plum cabbage 180g (dried)

Meat (fat and lean piece on top of the big chop) 350g

Shrimp peel 25g

Brown sugar 25g

Garlic One whole chopped

Dough 100g/pc (about 80g/pc for the meat filling)

How to make Nanxi Mai Cake ?

Cut the meat into thin shreds and marinate it with a little salt for an hour to taste.

Today I used beer for the pasta, replacing the water with an equal amount of beer.

Pour the flour, water, eggs and oil into the bucket of a bread machine or chef's machine, start the kneading program for 15 minutes, in summer you can use ice water and dough (after kneading, let the dough rest for 30 minutes - 1 hour)

Chinese dried mustard greens that have been cleaned and drained of water are chopped and set aside.

Boil the fat meat to boil out the lard, pour out some, about 10-15 ml left in the pot, the chopped minced garlic popping incense, stir fry until golden brown.

And then the dried plum cabbage pour fried, add a little soy sauce (soy sauce), old soy sauce, old wine, brown sugar fried to taste. Stir-fry dry moisture, and finally 25 grams of shrimp skin pour fried for a minute, turn off the fire, cool.

Mix the cooled dried plum, shredded pork, scallions, and a little MSG, and the filling is complete.

Divide the dough into 150g balls. Knead round first and use hand flour for sticky hands. Roll out the dough with a rolling pin into a round skin that is thick in the center and thin on the sides, put in the filling and tighten the mouth like a bun. Sprinkle some more flour and roll it thin.

Bake it, either in the oven or in a pie pan or pressure cooker. I used a pressure cooker this time, without oil, and grilled it for five minutes on each side!

Tips

1. You can replace the dried plums with pickled vegetables and shredded radish. But personally, I don't like dried plums.

2. Next time I use the oven to try, and then write in the recipe.

3. Since I'm a big fan of maitake, I make more than one at a time, and if I can't eat them all, I just freeze them. If you want to eat them for the second time, you can thaw them in the freezer and fry them in a pan or microwave them before you eat them.