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How do you do meat burning?

Brush some oil in the electric cake and brush 1 meat fire to burn the oven 1 to finish.

Pour the yeast into the flour with warm hydration, knead it into a smooth dough and cover the hair. Wash the meat and cut it into pieces the size of a pomegranate seed. Put the chopped meat into a clean container, mix in the oil and mix well. Put in the chopped ginger. Add the bean paste and stir well.

Step 1 and noodles with tender meat in the outer crisp. Warm water and noodles, help digestion, slowly pour warm water into the flour, stir, can knead a little softer! Knead it smooth and wake up in a basin for 15 minutes! Step 2 chop the stuffing.

Cut the chicken leg into large pieces of dough, add green onion and ginger, cooking wine, salt, oil consumption, chicken essence, soy sauce and thirteen fragrances. Knead the dough into long strips. Divide into small dough of uniform size. Knead the dough well. Kneaded dough. Roll into an even thickness of skin. Roll out the skin.

Practice 1: donkey meat fire material:-donkey meat piece-spontaneous powder-chives 415 head-coriander-salt-olive oil-chicken essence method: sauce donkey meat a spare. Wash chives and coriander and set aside.

All kinds of meat burning finished products (20 pieces) sesame oil 1 teaspoon. Dissolve the yeast in water and knead the flour until very uniform to form a very soft dough. Cover with plastic wrap and ferment in a warm place to 2 times the size. Use warm water when it is cold and cold water in summer. The amount of water absorbed by the flour can be increased or decreased appropriately, based on the principle that the dough is very soft.

How does Weifang Meat Burn Noodle Live? Weifang Meat Burn how to make

Production steps: dissolve the dry yeast in warm water, add flour and celery, and knead to form a very soft dough. Cover with cling film and ferment in a warm place until the dough doubles in volume. If the weather is cold, use warm water; in summer, use cold water. According to the water absorption of the flour, the amount of water can be adjusted appropriately to ensure the softness of the dough.

Method: chopped pork into stuffing is best cut into Xiaoding, chopped rice, egg cake cut into Xiaoding, ready for use. 2 put the ingredients in the basin and add pepper water to paste for a while, then stir in one direction to form a stuffing, 3 use half a jin of noodles to add 2 halves of peanut oil and butter noodles.

Material selection: the main raw materials of Weifang meat fire are flour and pork. Flour to choose high gluten, so that the fire will be chewy; pork to choose pork, fat and thin, taste better. Mixed noodles: add the flour to the right amount of water, knead it into a dough, and then place it for a period of time to fully wake up the dough.

Add 70 grams of lard to 150 grams of flour to make crispy noodles, 350 grams of flour scalded with boiling water 100 grams to cool, add appropriate amount of water and yeast to form hot dough, rest fermentation, after the dough is initiated, wrap it into crisp dough and break the dough. 70 grams / 2 agents, ready to use.

Weifang meat burning noodles and production steps are as follows: ingredients list: refined pork 200 grams onions a tree 250 grams oil 25 grams warm water 165 grams peanut oil 35 grams noodles 60 grams production steps: 250 grams of noodles and 25 grams of oil added to 165 grams of warm water, slowly reconciled, if the noodles touch hands, you can touch some oil to speculate noodles.

Are there any tutorials for making Weifang meat fire to share?

1. Sesame oil 1 teaspoon step: dissolve the dry yeast in warm water, add flour and celery, and knead to form a very soft dough. Cover with cling film and ferment in a warm place until the dough doubles in volume. If the weather is cold, use warm water; in summer, use cold water.

2. Bake: preheat the oven to 180-200 degrees Celsius, put the meat in the middle of the oven and bake for about 20 minutes, or until the surface is golden brown. Deep-fry: add the right amount of oil to the pan, wait for the oil to heat, put in the meat fire, fry slowly until both sides are golden and crisp.

3. 60 grams of noodles: add 250 grams of noodles and 25 grams of oil to 165 grams of warm water and slowly reconcile. If the noodles touch your hands, you can touch some oil on your hands to speculate on the noodles. The amount of water should be increased slowly, and the humidity of the noodles is different, so the water can be added or decreased appropriately. After the noodles are reconciled, it is relatively soft, cover with cling film and wake up for a while. Make pastry.

4. Fire production: take out the fermented dough, exhaust and divide it into small doses, each of which is about 50 grams. Take a dose and roll it into a round crust with a rolling pin, slightly thicker in the middle and thinner at the edge. Wrap in the right amount of stuffing, squeeze the seal and form a flat shape.

5. Add the right amount of water (about half of the water is not too hot), cover the pot and simmer over medium heat until the water is dry. Out of the pan: when the water is almost dry, open the lid and continue to fry over low heat until the bottom of the fire is crisp. Sprinkle some chopped onions before coming out of the pot to increase the aroma.

6. Share with you the common practice of crispy meat burning. According to this recipe, you can make delicious crispy meat burning. Food preparation: 500 grams of household flour, 1 tablespoon of salt, 40 grams of salad oil, 250 grams of warm water, one jin of pork, half of wax gourd, spring onions, ginger, soy sauce, thirteen spices, chicken powder, oyster sauce.

How to mix noodles with meat fire in Weifang

The yeast is boiled with warm water. Add 2 grams of salt to the flour and add yeast water to knead into a softer dough. Add lard. Knead until the lard is slightly absorbed, and there is a layer of lard greasy on the surface of the dough. Cover with plastic wrap to ferment. Prepare spring onions, ginger, fresh meat. Fresh meat is ground into minced meat.

Material selection: the main raw materials of Weifang meat fire are flour and pork. Flour to choose high gluten, so that the fire will be chewy; pork to choose pork, fat and thin, taste better. Mixed noodles: add the flour to the right amount of water, knead it into a dough, and then place it for a period of time to fully wake up the dough.

The practice of skin jelly and meat burning in Weifang, Shandong Province dough is kneaded with water and yeast. The dough is softer. Those who like sesame powder can add some, it will be more delicious. Put it in a warm place to ferment. Diced pork, put oil in the pan, stir-fry, can add a little cooking wine to the meat. Add the ingredients in the stuffing and mix it into stuffing.

Weifang meat fire secret recipe with raw noodles, 250 grams of noodles plus 25 grams of oil, plus 165 grams of warm water, slowly reconciled, if the noodles touch hands, you can touch some oil to speculate noodles. The water should be added slowly, the humidity of the noodles is different, and the water can be added or subtracted appropriately. I use the natural fine powder of kites.