I believe that friends who have seen my dishes will have an impression. I don't like to play by common sense, and I don't like to follow the recipes of experts. It's not that I have much ability, but that I don't want to cook just for the sake of cooking; I'm very casual and do whatever I have!
Take making snacks, for example, and that's it. It was obviously made with low flour, so I used ordinary flour or some corn flour; if it was marked with butter and lard, I tried using salad oil; I could only make it with an oven, but I don't have an oven, so I would use a microwave oven to make it.
In fact, this is not to ignore the existence of experts. First, I want to learn something, and secondly, I want to consider it from a health perspective. If you use your own method to taste many delicious food, but also master better and more cooking methods, why not?
While talking, I came here thinking blindly about making Soviet-style mooncakes.
If Soviet-style mooncakes are made with lard, of course, there is nothing to say. Can you use salad oil to make the crispy effect? I just want to try it and bake it in the microwave as well. Hehe, of course, I wouldn't use this idea if I had an oven...
Microwave Fresh Meat Suyue
Recipe Recommendations
- flour 100 grams
- oil 30 grams
- sugar 5 grams
- pork 200 grams
- potherb mustard 50 grams
- salt 5 grams
- water 50 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Microwave Fresh Meat Suyue
1
Mix the water and oil dough first.
2
Rub thoroughly until the transparent film can be pulled out. It took a total of 30 minutes.
3
Place in a crisper bag and let sit for 30 minutes.
4
Knead the materials in the pastry evenly into a ball，Place in a crisper bag and let sit for 30 minutes.
5
Wash the pork, peel it, and chop it into minced meat.
6
Sit in the pan and pour the oil, saute the ginger grains until fragrant, and add the minced meat to smooth and loose (if you are worried that the filling will not be cooked, you should stir-fry it first).
7
Pour in the cabbage and stir-fry well until filling. Put it up for use.
8
The water-oil noodles and the crispy noodles are divided into 8 portions. Cover with plastic wrap and let sit.
9
Take a portion of water and oil skin, pinch it open, wrap it in a crisp, and wrap it into a ball.
10
Close the wrapped dough downwards, press flat; roll it into a tongue-like tongue.
11
Roll it up from the outside in. Make 8 dough pieces separately. Cover with plastic wrap.
12
Take the dough, flatten it, roll it into a long strip, and roll it up from the outside to the inside.
13
Finish all 8 and let stand for 20 minutes.
14
Take a portion of dough and roll it out.
15
Wrap in the meat filling and gather slowly.
16
Close the neck downward and flatten it slightly.
17
Place it on a microwave turntable, brush with egg yolk liquid, and sprinkle with sesame seeds.
18
Put the turntable into the microwave, and bite on high heat for 1 minute until the egg yolk liquid solidifies. Turn over the side and bite on high heat for 1 minute.
19
Remove the mooncakes and place them on a baking sheet. and put it on the grill rack in the stove
20
Switch to microwave barbecue mixed cooking, high-end 2 minutes, and roast the inside of the mooncake. Adjust to mid-range for another minute and continue baking.
21
Take it out and take a look, adjust the thin piece and bake it for 1 and a half minutes to make the surface of the mooncake golden and crispy.