salty and fresh Recipe
JudgeRenner
This is the online introduction of Xianghe patty-Xianghe patty is delicious because it has less noodles and more meat. From dough mixing to stuffing making, it is extremely particular. The dough should be mixed in a way that is neither cold nor hot nor soft nor hard, smooth and soft when kneaded, easy to roll, and the skin should be as thin as paper and elastic. The meat filling, whether beef or pork, is mixed with various seasoning such as onion, ginger and garlic essence, and then stirred with sesame oil. Therefore, Xianghe patty is made of three complete and dense layers-two layers of paper-like thin skins sandwiched by a layer of overall cake-like meat filling. After being taken out of the pan, it becomes a fragrant river patty that is charred yellow in color, crispy on the outside and tender on the inside, oily but not greasy, and mellow and delicious.
