[How to cook meat with meat]_Boiled meat_Tasty practice
Roe deer meat is a very common food in Shanxi.
But in many cities, people will see different styles of meatballs.
In fact, we can not only buy meat clips, if you know how to cook, you can also make them directly.
The hardest part about making meat clips is actually making the meat inside.
So, how to cook meat with meat?
Ingredients 3 cups flour, 1 cup warm water, 1 1/2 teaspoons yeast, 2 teaspoons salad oil, 1/4 teaspoon salt.
Meat filling part: 2 pounds of pork leg (about 900 grams, half-fat is the best, but I prefer thinner), 1 pot of old marinade, 1 clove of garlic, 2 fragrant leaves, 2 straight lifts, 4 cloves, 2 star anise, 1/4 cup of soy sauce, 1 tablespoon of old soy sauce, 2 tablespoons of sugar, 1/4 cup of cooking wine, 1 ginger (paibian), 1 teaspoon peppercorn, 1 dried red pepper, 1/2Thirteen incenses in a teaspoon, 1 piece of cinnamon, 1 teaspoon of oyster sauce, 1 grass fruit, beat, salt, water, 4 green peppers, 1 handful of coriander.
Method 1: Put all the ingredients into the bread machine, start the dough program, and the bread machine will knead the dough automatically.
2. Take out the dough that has been sent out, rub out the large bubbles, and divide it into 12 equal parts, or decide according to your favorite size.
Then round each dough in turn and gently roll them into small round cakes with a rolling pin.
3. After the dough is fermented again for 15 to 20 minutes, the pan is heated over low heat, spray a little oil, and the two sides of the dough are golden brown, about 12 minutes on each side, because the size of the dough is very small.It is cooked directly in the pan, and you don’t need to put it in the oven to bake it. If the cake is large, you should fry it on both sides of the cake to golden brown, and then you need to put it in the oven and bake it.
Production process 1.
Cut the pork belly into the pot, pour in the fresh water without meat, boil the water, remove the froth, and cook for about 3 minutes. Remove the meat and pour out the water.
Pour water into the pot again, simmer the pork belly, boil over high heat, add seasonings: 3 tablespoons of braised sauce, 3 slices of fragrant leaves, 2 anise stars, half root of cinnamon, 5/6 capsules of pepper, 2 slices of tangerine, changeSlow cook over low heat.
After an hour in the wok, change to a casserole and continue to simmer on low heat for 3 hours. The meat is super fragrant and crispy (it doesn’t matter if you don’t change the casserole).
Yeast melt the warm (3-40 ° C) water and let it stand for about 5 minutes, then pour it into the flour, first beat the noodles into a snowflake shape with chopsticks, then use your hands and noodles to form a smooth dough, coverThe blank or cling film is left to ferment.
In 5-2 hours, the dough will be fermented to twice the size, and the hole in the middle will not shrink, just fine.
Divide the dough pieces into 7-80g small dough pieces, six.
Take one, roll it up, then roll it up.
After rolling, stand up and pat it flat.
The size of the cake is slightly larger than the palm; the thickness is less than 1cm.
Put the patties into a dry, oil-free and water-free pan, and cook over low heat until golden brown on both sides, turn off the heat, and simmer for 5-10 minutes.
Mix pepper, coriander and cooked pork belly, add some gravy and chop for later.
Cook the cake, cut it horizontally, do not cut it, sandwich the minced meat into the cake, and start enjoying it!