In-law cake recipe seasoning ratio: star anise - 2 jins of fennel - 2 jins of pepper - 0.6 jins of licorice - 0.6 jins of pepper - 0.4 jins of peppers, appropriate amount of cloves, preferably less MSG, salt filling ratio: lean meat, 3 jins of fat meat 7 jins of pickled mustard, 3 jins of garlic, 2 jins of onions, 3 jins of mushrooms, 5 jins of ginger, 1.5 noodle ingredients: Meishan yeast powder, baking powder (a little salt and sugar), a small amount of food additives, bread improver, Meishan brand leavening agent, baking soda powder; operation method: first Grind several kinds of aniseed, pepper, licorice, pepper and cloves together into powder (we call them aniseed). 3 jins of lean meat, 7 jins of mustard mustard, 3 jins of garlic, 2 jins of onions, 3 jins of mushrooms, 5 jins of ginger and 1.5 kilograms of ginger. Mix these ingredients in this proportion. Mince the vegetables (we call them stuffing). Let’s start by making a little less: 1 kilo of lean meat, 2.5 kilos of fat meat, 5 kilos of pickled mustard, 1 kilo of garlic, half a kilo of onions, 1 kilo of ginger, 5 taels of fresh mushrooms, 1 and a half kilograms (break and mix in this ratio) Put them together) and then add 25g of aniseed, 45g of Shisanxiang {bag}, 80g of Nande seasoning, 65g of spicy fresh food, 5g of MSG, 5g of chicken essence, 8g of pork essence, 10g of salt, make your own chili powder, 5g of special powder for in-law cakes 2 Grams are put together and stir well with the stuffing. Be sure to grasp it evenly with your hands. Now let’s make the noodles: First, use warm water at 35 to 40 degrees. The proportion of 10 pounds of noodles: 25 grams of yeast, 30 grams of baking powder, and umami puff. 30 grams of loosening agent, 30 grams of bread improver, 30 grams of sugar, 30 grams of salt. Melt these ingredients in warm water, then add the dough and stir evenly to form a dough. Let it ferment for about 2 hours. To make in-law cake, first pull the fermented dough. Form into a small ball, the size of a steamed bun. Wrap in a small spoonful of filling and pinch tightly. Stick some sesame seeds (peeled) on both sides. Place on a countertop to rest for about 15 minutes. Then shape the cake into a round shape with your hands. The oil residue in the pot can be rolled with a rolling pin. The appropriate temperature of the oil is 180-240. Generally, it will be ready in three minutes. The color will be golden brown and the delicious pancakes will be ready for sale. Main and auxiliary ingredients: refined flour, sandwich meat, Green onion, mustard greens, yeast seasoning: refined salt, monosodium glutamate, a little sugar water. Preparation method 1. Mix the flour to make a dough; 2. Cut the sandwich meat into cubes, add chopped green onions, add mustard greens, refined salt, and MSG, and mix to make a filling; 3. Leave the stuffing Use the flour pickling agent, wrap it in the stuffing, pinch it together, press it flat, and roll it into a round cake; 4. Brush a little sugar water on the front of the cake, brush a little water on the back, and stick it to the inner wall of the barrel heated by charcoal fire; 5. Use charcoal fire Grill for 3-4 minutes. When the cake is golden brown and the aroma overflows, use special iron tongs to remove it. Characteristics of the finished dish: golden color, crispy, fragrant and glutinous. 6. Nutritional content: The protein and vitamins in flour are lost due to baking, but the nutritional content of the meat in the cake is better preserved. The protein and vitamins complement the loss of flour, and contain fat, sugar, Calcium, phosphorus and iron have the effect of tonifying the body and replenishing qi.