Thousand-layer cake of pickled mustard dregs-Wujiang pickled mustard

Published Mar 7, 2021 at 15:29pm ET


Thousand-layer cake of pickled mustard dregs-Wujiang pickled mustard

Thousand-layer cake, onion cake has always been my favorite. Meat dregs themselves have no taste, sometimes the taste of the cake is weak, so this time added some Wujiang pickles, the taste immediately improved a lot, with crisp, fragrant filling, crisp crust inside, really fragrant can not stop ah.

Food Material List

  • 1 flour 500g
  • 2 Minced meat 300g
  • 3 Mustard tuber 100g
  • 4 water 290g

Operational steps

  • 1 Flour is made of half hot water, half cold water and a smooth, soft dough. Cover with a wet cloth and wake up for 30 minutes.
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  • 2 Put oil in the pan, fry the minced meat (or pork) out of the oil, fry the minced meat out of the golden yellow, and fill the other bowl with the lard.
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  • 3 Cut scallions and pickles into small cubes
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  • 4 Put scallion, mustard, salt, pepper salt and white sesame into the meat dregs to make the filling.
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  • 5 Divide the dough into four parts.
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  • 6 Take a piece and roll it into a square. Spread it with lard.
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  • 7 Pack the stuffing
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  • 8 Cut up and down two knives
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  • 9 Bottom wrapped around left and right
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  • 10 Turn it up and wrap it around.
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  • 11 Turn it up again, wrap it around and wake up for about 10 minutes.
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  • 12 Gradually press flat with your hands
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  • 13 Put oil into electric cake pan, preheat and put into cake embryo.
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  • 14 Turn the noodles in the middle and fry them golden on both sides.
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  • 15 Cut it up. Its too fragrant.
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Healthcare food category

Refreshing, Baking, Northeast Cuisine 1


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