How to make meat tower cake

Meat tower cake

Ingredients: 250g glutinous rice flour, 50g rice flour, and some minced pork

How to make meat tower cake

Seasoning: proper amount of oil, oyster sauce, egg, onion, salt, soy sauce, soy sauce and rice porridge

How to make meat tower cake

Practice of meat tower cake

How to make meat tower cake

Wash the pork leg and chop it into minced meat

How to make meat tower cake

2. Add salt, cooking wine and an egg to the pan, oil consumption, soy sauce and soy sauce,

How to make meat tower cake

3. Stir clockwise until sticky, then add scallions and stir again until sticky,

How to make meat tower cake

4. Prepare glutinous rice flour and rice flour

How to make meat tower cake

5. Add cold white rice gruel

How to make meat tower cake

6. Mix well and knead into sticky dough

7, divided into about 40 grams of embryo roll,

8. Press in the middle with your thumb, rotate out the round empty embryo, and add the filling,

9. Hukou, shut up,

10, close the mouth down and gently flatten it,

11, hot pot into the amount of base oil

12, oil temperature 5 minutes, heat into the cake embryo

13. Fry until the bottom is slightly yellow, turn over, and add half a bowl of water along the edge of the pan,

14. Cover the fire immediately and burn until the water is completely dried.

Then open it and let the water evaporate completely. Then fry both sides until the skin is crisp

The skin is crisp and fragrant with the taste of glutinous. The scallion in the fresh filling still keeps the color of green.

Food tips

1. The glutinous rice flour must be kneaded evenly and sticky, so that the cake will not crack. Add cold white rice porridge to knead the dough to make the dough more sticky.

2. When adding water to pancakes, don’t pour water on pancakes. Add water along the edge of the pan. When adding water, it will crack and explode. Be careful to scald them.

3. This cake must wait until all the water is dry before it can be opened. Then it can be fried on both sides, and the skin will be crisp outside and waxy inside.

4. Add a little more scallion to the stuffing, which is very delicious.