[Healthy Pasta Series] Grilled Meat - Super Fine Steps

Overview

When I was a child, my parents taught me how to distinguish food: the round ones are called sesame biscuits, and the long ones are called huoshao. I don’t know why, but modern people always call round stuffed food Roushaoshao. It should be called Roushaobing. When I was a kid, there was a restaurant across the road that was famous for its meatloaf. The meatloaf had distinct layers, crispy on the outside and tender on the inside. It was so fragrant that my mouth was filled with oil after eating it. Later, when I grew up, I tried to make it myself, but I couldn't make it into such a round, big, thick, and layered meatloaf. After much consideration, I imitated the method of roasting it and made it into this long shape.

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• cabbage
• flour
• onions
• oyster sauce
• pork stuffing
• thirteen incense
• ginger
• salt
• sesame oil
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Take all the flour, add warm water and knead the dough.

   

2. 2 Knead into a slightly softer dough and set aside.

   

3. 3 About 7 taels of pork stuffing, 2 or 3 cabbage leaves, half a piece of ginger, and 1 green onion. Chop onions, ginger, and cabbage all into small pieces, mix them together, and chop them into smaller pieces to make them more delicious.

   

4. 4 Mix the pork filling and minced vegetables together, continue to chop, and combine the flavors.

   

5. 5 Add salt, thirteen spices, white pepper, appropriate amount of oyster sauce (you can omit it if you don’t have it), soy sauce, and stir evenly in one direction.

   

6. 6 Add appropriate amount of sesame oil and stir vigorously.

   

7. 7 Knead the dough and cut into equal portions.

   

8. 8 Take one portion of the dough and roll it into a shape of beef tongue.

   

9. 9 Continue to roll out the dough until it is almost rectangular.

   

10. 10 Spread a layer of meat filling, you can add more meat if you like, the cooking time will be longer with the increase of meat filling.

    

11. 11 Start rolling from one end and stop at the other end.

    

12. 12 Seal both ends.

    

13. 13 Press gently to flatten.

    

14. 14 Brush oil into the griddle. After the oil is hot, add the semi-finished product and turn to medium heat, not high heat.

    

15. 15 After 5 minutes, the bottom surface is slightly hard, brush the surface with oil, turn it over and bake again. Flip back and forth 5 or 6 times. When both sides are golden brown and puffy, it is done.

    

16. 16 The finished product: crispy on the outside and tender on the inside, with distinct layers and a mouthful of fragrance.