Meat cracker

By VicentaLakin

Meat cracker
The meat tarts are traditional snacks for local Shanghaiers made of pork and rice powder, and when they were children, it was a luxury to eat them in the age of scarcity, especially when they were made at mid-autumn. This cake is to replace the moon cake as a gift for family and friends. The pretzel, the fragrance, the taste。

Recipe Recommendations

  • glutinous rice flour 500 grams
  • pork 500 grams
  • oil 30 ml
  • soy sauce 30 ml
  • oyster sauce 1 tablespoon
  • cooking wine 20 ml
  • eggs one
  • soy sauce 10 ml

Steps for Meat cracker

  • Make Meat cracker step 0
    1
    Prepare rice powder and cold rice congee
  • Make Meat cracker step 1
    2
    Porridge mixed in the rice powder
  • Make Meat cracker step 2
    3
    Scratch it like a smooth and resilient powder
  • Make Meat cracker step 3
    4
    In the pork, an egg is inserted into the wine, and the raw and the old smoke is sticky
  • Make Meat cracker step 4
    5
    Split a flat sap
  • Make Meat cracker step 5
    6
    It's like a bag of soup
  • Make Meat cracker step 6
    7
    Squeeze it and put it in a plate
  • Make Meat cracker step 7
    8
    Oil in the pot
  • Make Meat cracker step 8
    9
    It's five minutes hot
  • Make Meat cracker step 9
    10
    When the fire turns yellow at the bottom, it's on the water cover
  • Make Meat cracker step 10
    11
    Once the water's dried up, open it up and make it boil

    • Meat cracker Make Tips

    1. The flour must be evenly sticky so that the pies made do not crack, and the face of the cold rice congee makes the noodles more sticky. 2. When pancakes are added to the water, the water is not put on the cake, it is added along the pan, and when water is added, the oil will burst and it will burn. 3. The cake must wait until all the water is dried up, and two more sides of it will be pelvised。

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