Pork, corn and mung bean cake
By VicentaLakin
Recipe Recommendations
- pork appropriate amount
- corn appropriate amount
- flour appropriate amount
- green onions appropriate amount
- ginger appropriate amount
- mung bean appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- sesame appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Pork, corn and mung bean cake
1
Prepare all the ingredients, soak the green beans for three or four hours in advance, and use the soymilk machine to make soy milk for later use (the beans were poured into the soymilk machine and remembered that I didn't take a photo. Use whether you have been soaked or not to make up the number first.)
2
Dice the pork (I like to eat chewy ones, so I didn't chop it into mashed meat ~), separate the egg white and yolk from the egg, add egg white and a little soy sauce to marinate the diced meat for a while, chop the green onion and ginger, and set aside the diced corn and chicken egg yolk.
3
Filter the cooked mung bean soup, place the bean dregs in a flour bowl, and prepare to mix dough. The bean soup can be drunk at any time
4
You can add water or the cooked bean soup to the flour, and use chopsticks to stir clockwise or counterclockwise. When the flour forms a uniform flocculent, knead the dough with your hands. When kneading until there are no obvious particles, cover it with plastic wrap. At this time, you can prepare to mix the stuffing ~
5
Add a little starch and sesame oil to the minced meat.
6
Stir the minced meat in one direction.
7
Add chopped green onions, ginger and corn kernels.
8
Add a little salt and chicken essence, and stir until the seasoning is smooth.
9
Rub the awakened dough again and knead it into thick noodles as if you were preparing to roll out dumpling skins.
10
Cut into evenly small doses.
11
Dip the small dose with flour on both sides of the dough and prepare to roll the skin ~
12
It's like rolling dumpling skins, only the size is slightly larger ~ you can prepare the dumplings after rolling them
13
Put a proper amount of stuffing on the skin, put too much on the surface, and it will not be easy to cook if you can't hold it. Let's be a lady ~.
14
Keep your mouth closed like you would make buns. It doesn't matter if you really don't know how to make buns. Just find a way to squeeze them together. Anyway, you can't see it down there
15
Turn it over and press it a little, but don't use too hard, it's not good to expose the stuffing ~ After you wrap it all, prepare to fry it in the pan ~
16
Put the cookies evenly into the pan and fry them slowly over low heat, leaving a little space between the cookies ~
17
Add some cooked sesame seeds to the previously separated egg yolks, and brush them evenly on the cake. Slowly fry ~
18
Fry the cookies until the skin is evenly puffed, and poke them slightly with chopsticks or fingers. When you feel a little hard, you can turn them over.
19
After turning over, continue to fry on low heat for five minutes ~ Slow work will lead to fine work, don't turn on high heat to speed it up ~ It's easy to burn.
20
I fried two kinds this time, one with turned over and the other with turned over wood ~ See if you like it ~ This one is not turned over, so I'm afraid it won't be cooked through, so I'll tie it with a toothpick... After covering it with egg liquid, you can't tell it ~
21
Hehe, if you don't know whether it's cooked or not, you can also cut it open and have a look. Once the meat becomes evenly white, it will be almost enough. After turning off the heat, you can continue to put it in the pot and let the residual heat up. If you leave it for a while, you won't get angry so easily ~
22
Mung bean soup is a good way to relieve the heat in summer. When it's hot again, make more mung bean soup and add ice cubes or ice it before drinking it. It feels so cool!
23
24
25
Haha, I think of an advertising slogan: I really want to take a gentle bite ~