Semi-scalded noodles with prunes and vegetables
Overview
The recipe can make 8 cakes about 14 cm in diameter.
Tags
Ingredients
Steps
-
Umeboshi 100g.
-
Pick out impurities from the prunes. The quality I bought this time was not good, so I had to clean it several times.
-
The fat-to-thin ratio of the meat filling is 6:4. Cut it into small dices. You can chop it into small pieces if it is not too small. Squeeze out the water from the prunes and chop them into fine pieces.
-
200g flour, add 1.5g salt and mix well. Blanch half of the noodles with boiling water and the other half with cold water. Total water consumption is 130g.
-
The freshly made noodles are rough. Save it for a while.
-
Add an appropriate amount of ginger powder and white pepper powder to the meat filling, 1 spoon of cooking wine, 1 spoon of Donggu Yipin fresh soy sauce, 1 spoon of dark soy sauce, 2g of salt, and 2g of sugar, and mix well.
-
Chop two more millets and mix in.
-
Add a little oil to the wok. Because the meat filling is fatter, less oil is added.
-
Add the marinated meat filling and stir-fry until the fat becomes transparent.
-
Add the prunes and stir-fry evenly.
-
Add appropriate amount of salt. Salt should be added according to the taste of pickled vegetables.
-
After cooling, add chopped chives and mix well.
-
While waiting for the meat filling to cool down, we use it to knead the dough until it is smooth.
-
Cut into 8 pieces.
-
Roll out into a thick bun skin with thin edges around the middle.
-
Wrap the fillings in the same way as making steamed buns.
-
Discharge in order. Flatten textured side up.
-
When rolling, turn it over in time and roll both sides. Note: Don’t just roll out one side!
-
Brush the pan with oil, not too much oil, and rinse the top of the cake (you can also dry fry it without oil) and fry one side until brown, then flip it over.
-
The skin is soft and chewy, and the filling is delicious.
