The detailed method of Laotongguan braised cake is as follows: first, add 0.3% alkali and 0.5% salt into flour, stir evenly, let stand for about 10 minute, roll the cake out with a rolling pin, then bake the cake, add a thin layer of edible oil to the cake pan (to prevent it from sticking to the pan), heat the cake pan, put in the first cake, and bake the first cake (7 After the second cake is burnt, turn the third cake over. After the fourth cake is oiled, go and put the second cake on the sofa. According to personal skills, newcomers can get the fourth cake. After the same flower is burned, turn it upside down and cut the cake for later use.

When cooking, cut your favorite dishes and heat them with hot oil. If there are spices, take them out of the oil pan (Dakui, Xiao Kui, Ye Xiang, cinnamon), and pay attention to thirteen kinds of spices instead (if thirteen kinds of spices are used, you don't need to heat them with oil, and add a proper amount when cooking). After the oil temperature is 80%, add meat (. Add a proper amount of batter and tomato sauce, change to medium heat, and pour the favorite dishes (garlic moss, green vegetables, green peppers, carrots, fungus and tomatoes in Laotongguan) (2 ~ 1/4 shredded pork cakes in each bowl) into Jiang Mo, garlic slices, thirteen spices, pepper noodles, cooking wine, salt and chicken essence (you can add a crystal sugar). Stir-fry twice to taste ~

In this step by step

1: Old Tongguan braised cake, add hot pork bone or hot beef bone soup, and cook until it is 80% boiling. Add shredded cake and sweet potato vermicelli (which can be added according to personal preference), stir twice, and cook until it is completely boiling. Sprinkle chopped green onion or minced garlic and coriander, and take it out. It is a delicious old Tongguan braised cake ~ ~ hahaha ~

2. Stir-fry the old Tongguan cake, add about 40ml of stock (depending on the tenderness of the shredded pork cake), stir-fry it twice, then stir-fry the shredded pork cake, and put it on the plate after the oil juice is completely integrated into the shredded pork cake (stir-fry it tender or dry according to personal preference).

The amount of cake in each bowl of old Tongguan red sesame seed cake or fried cake is lightly grasped with your fingers. If the palm of your hand is not hard enough, you can't drop the cake with one hand, and the fried cake is a little more than the red sesame seed cake ~