What are the ingredients for pork patties?

1. Raw materials: 425 grams of pork leg meat.

Auxiliary materials: 75 grams of fatty meat, 50 grams of raw eggs, condiments: 5 grams of shallots, 15 grams of green onion roots, 25 grams of soybean paste, 15 grams of rice wine, 1 gram of spicy, 3 grams of salt.

1.First, chop two kinds of raw pork into coarse pork puree and put it in a bowl;

2.Crush the dry starch into powder form and sprinkle it on top;

3.Finely chop the green onion;

4.Knock the raw eggs in another bowl and sprinkle them, pour them in the middle of the pork puree, add salt, chicken essence, rice wine, and minced green onions, squeeze them into pork balls by hand, and then knead them into flat circles (the size should be thin and thick to be even), and put them on a plate for later use;

5.Put the wok on the stove to heat, slide the pan with cooking oil, add animal oil, cook until it is hot, put the wok away from the fire, put it in the pancakes, and move it to fry on a slight fire. In addition, use a strong shovel to pinch the pancakes slightly, and turn the dish moderately, fry on both sides for 6 minutes up and down to make it yellow-brown, put it on the plate, sprinkle with pepper and salt;

6.In addition, serve sweet and spicy sauce and green onion root on a small plate.

Second, the practice of raw pork pie:

1) Mix 500 grams of flour with 500 grams of warm boiling water, chop the meat, and synthesize the filling with chopped green onions and condiments.

2) There are two ways to wrap the dough: one is to roll the dough into a large area, spread the filling on it, turn the roll to the shape of the pie and gently roll it out with a rolling pin; The second is to make the dough into a agent first, roll out a piece and then wrap the skin, and then roll it thin.

3) When baking in the pot, brush some oil on both sides of the cake with a soft bristle brush, and it can be cooked. Try it and make your own pork pie.

How to make it: 1: 1. Flour and warm water and form a dough, cover or cover with a damp cloth or plastic wrap.

2. Add minced green onion and ginger to the meat filling, add salt and stir.

3. Take out the proofed dough and knead it again and divide it into round agents of about the same size.

4. Roll out the dough into a slightly thinner sheet.

5. Put the meat trap into the dough sheet and wrap it.

6. After the pot is hot, pour in a little oil, put in the cake, and bake until golden brown on both sides.

Class. Door nail meatloaf, Jingdong meatloaf, Xianghe meatloaf, Donghe meatloaf, Yongkang meatloaf, Nanma meatloaf, big meatloaf and so on.

Doornail Meatloaf: Mending meatloaf is a traditional snack in Beijing. It is named because it is shaped like the nails on the city gates in ancient times. And it is said that the doornail meatloaf has an auspicious meaning.

Jingdong Meatloaf: Jingdong Meatloaf is an authentic northern flavor. Stuffed with beef, mutton and pork, most famous in Xianghe, Hebei, Jingdong meatloaf is different from the southern style, thin skin, thick meat, oily and prosperous, the noodles are soft and soft, the meat is fresh and tender, and it can be used as a dish or as a staple food.

There are more than a dozen varieties.

Xianghe Meatloaf: Xianghe Meatloaf is a specialty of Xianghe County, Hebei Province. Its characteristics: thin skin, thick meat, oily and vigorous, eat soft and soft texture, fresh and delicate meat, in line with the eating and drinking habits of northern people, bite real, fine taste and long charm, can be used as a dish, can also be used as a staple food.

Donghe Meatloaf: Donghe Meatloaf is a traditional Han snack in Yiwu, Zhejiang, which is fragrant, oily but not greasy, and bright in color. It originated in the Jiaqing period of the Qing Dynasty and has been passed down to this day.

As long as there are Donghe people in and out, there must be Donghe meatloaf. Modern Donghe people have put this traditional dim sum into high-end hotels, and Donghe meatloaf can be eaten in Yiwu urban area and some township stalls. Donghe meatloaf, it is named after the village because it is produced in Donghe Village, Yiwu.

In fact, it is a kind of green onion patty, but this cake is as thin as a piece of paper, which can reveal the light behind it. However, this is where the cultural flavor of this pastry is reflected, and it is very delicious.

Yongkang Meat Wheat Cake:

Yongkang meat cake is also known as Yongkang meat cake, and other provinces are called Yongkang fruits. It is a special snack of the Han nationality in Yongkang City, Jinhua City, Zhejiang Province. Yongkang farmers have a tradition of making meat and wheat cakes as a side dish during the harvest season.

Yongkang meat wheat cake "is thick and rough, and its appearance is not good." There is not much difference from the usual snack bar common pastries, but the filling is thicker and the skin is more tough.

Yongkang meat and wheat cakes are famous for their simple production, exquisite ingredients, exquisite workmanship, low price and good quality, and unique flavor. Because of the cheap and good, the economy is very popular with people, and those who have been to Yongkang will inevitably have to taste a few.

Between the two bones of the back of the pig's neck, a piece of meat that is half fat and half lean is the best. Because steamed meatloaf requires fatty and lean meat, this kind of meat is very suitable for mincing, making meatloaf, meatballs, fillings, and has a good taste. If you use other parts of the meat, you will feel that the patty is greasy because it is too fat, or it will be too thin and chewy and not soft and smooth enough to chew.

How long does it take to steam the meatloaf: According to the amount of meatloaf, it is generally enough to continue steaming for 10-15 minutes after the water is boiled. Steamed meatloaf is generally steamed for more than 10 minutes after boiling, and the specific time depends on the thickness of the meatloaf.

For example, if the thickness of the patty is less than 1 cm, it usually takes only 10 minutes, but if it is more than 1 cm, it needs to be steamed for 2 minutes, and the extra thick patty needs to be steamed for 15 minutes. However, it is not recommended to make the steamed meatloaf particularly thick, not only is it difficult to steam, but the taste and texture will be greatly reduced.

Hello, dear. We'll be happy to answer for you. The five-spice powder used in pork patties is a seasoning that grinds five kinds of spices into powder and mixes them together, which is often used to spread on chicken and duck meat before frying and frying, and can also be mixed with fine salt for dipping.

Summary. Allspice powder is a spice blend that is usually made from star anise, Sichuan peppercorns, peppercorns, grass fruits, and other traditional Chinese spices. It is often used to make pork patties and can add a unique flavor to food.

Five-spice powder is a blend of spices that are usually made from star anise, flower with bucket bell pepper, pepper, grass fruit and other traditional Chinese spices. It is often used to make pork patties and can add a unique flavor to food.

I'm sorry I don't understand, but can you elaborate on that?

Allspice powder is a spice blend that is usually made from star anise, Sichuan peppercorns, peppercorns, grass fruits, and other traditional Chinese spices. It has a strong aroma and a spicy taste, which can add a unique flavor to food. Five-spice powder plays an important role in traditional Chinese culture, and it is often used to make a variety of foods, such as lo-mei, boiled beef and rice and horizontal pork, Lao Gan Ma beef belt to make shredded pork, cold salad kelp shreds, and pork patties.

The use of five-spice powder can make food more appealing, and it can also replenish the essential trace elements of the human body.

Hello dear pin, I'm happy to answer for you. Qinqin inquired for you, the five-spice powder for pork patties refers to the seasoning that grinds more than 5 kinds of spices into powder and then mixes them together, which is often used to spread on chicken and duck meat before frying and frying, and can also be mixed with fine salt for dipping purposes. Widely used in oriental cuisine for spicy and spicy dishes, especially suitable for baking or stir-frying meat, stewing, stewing, simmering, steaming, boiling dishes for seasoning Thank you for your trust, the above is all my reply, I hope it can help you, I wish you a happy life

The practice of raw fried meatloaf (from Meal.com).

Ingredients: 425 grams of pork thigh.

Excipients: 75 grams of fatty meat, 50 grams of eggs, seasoning: 5 grams of green onions, 15 grams of green onions, 25 grams of sweet noodle sauce, 15 grams of rice wine, 1 gram of salt and pepper, 3 grams of salt.

Detailed steps. 1.Chop two kinds of pork into a coarse puree and put them in a bowl;

2.Grind the dry starch into a powder and sprinkle it on top;

3.Finely chop the green onion;

4.Knock the eggs in another bowl and beat them, pour them in the middle of the meat puree, add salt, monosodium glutamate, rice wine, and minced green onions, mix well, squeeze them into meatballs by hand, and then make them into a flat circle (the size and thickness should be even), and put them on a plate for later use;

5.Heat the wok on a hot fire, slide the pan with oil, add the lard, cook until it is hot, remove the wok from the fire, put in the meatloaf, and move it to fry on the slight heat. At the same time, use a hand spatula to pinch the meatloaf slightly, and turn it over in a timely manner, fry on both sides for about 6 minutes on each side, so that it is brown and yellow, put it on a plate, and sprinkle with pepper and salt;

6.In addition, serve sweet sauce and green onion white on a small plate.

Patty? I do this, drive the noodles into round cakes, pour some oil, salt, pepper powder, knead well, then spread the green onion and diced meat, roll it up, press it, and roll it out again, and you can put it in the pot and burn.

The kind of meatloaf that is added in burgers? If yes, ask the right person.

Pork patty. Ingredients: 412g of ground pork, 100g of northern tofu, 1 green pepper.

Marinade: 1 tablespoon seafood soy sauce, 1 tablespoon rice wine, 1 3 tablespoons salt, 1 2 tablespoons chicken broth mix, 1 8 tablespoons white pepper, 2 tablespoons corn starch, 1 egg white, 1 2 tablespoons minced garlic, 1 3 tablespoons minced ginger, 1 tablespoon chopped green onion, 2 tablespoons water).

1 tablespoon oil, 1 2 tablespoons minced garlic, 1 3 tablespoons minced ginger, 1 tablespoon minced red pepper, 2 tablespoons oyster sauce, 1 3 tablespoons chicken broth mix, 1 cup cornstarch water, 1 bowl of water.

Method Add 1 tablespoon of seafood soy sauce, 1 tablespoon of rice wine, 1 3 tablespoons of salt, 1 2 tablespoons of chicken broth mix, 1 8 tablespoons of white pepper, 2 tablespoons of cornstarch, 1 egg white, 1 2 tablespoons of minced garlic, 1 3 tablespoons of minced ginger, 1 tablespoon of chopped green onion and 2 tablespoons of water and mix well.

2. Take a piece of northern tofu, cut it into minced pieces with a knife, then press the tofu into a puree, pour the tofu puree into the ground pork, mix it thoroughly, beat it with chopsticks in one direction until it is glued, and marinate for 30 minutes for later use.

3. Pour the tofu meat puree into a plate, press it into a square meatloaf by hand, and then cover with a layer of plastic wrap.

4. Boil the water in the pot, put in the tofu patty, cover the heat and steam for 20 minutes, take out and cut the patty into quarters.

5. Heat 1 tablespoon of oil, stir-fry minced ginger, garlic and red pepper until fragrant, pour in 1 bowl of water and bring to a boil, add 2 tablespoons of oyster sauce and 1 3 tablespoons of chicken powder powder to taste, pour in 1 cup cornstarch water to thicken, and pour on the meatloaf.

Ingredients: Pork stuffing and noodles for food and health.

Excipients: green onion, ginger.

Seasoning: salt, monosodium glutamate, soy sauce, sesame oil. Light soy sauce, pepper (according to personal taste) production steps: 1. Use warm water and noodles, the water temperature is about 40 degrees, knead the noodles evenly and wake up for later use.

2. Cut the green onion into foam, ginger into thin strips and set aside.

3. Beat the eggs into the grain health pork filling, use minced ginger and seasoning, and then beat well for later use.

4. Before starting to make meatloaf, put the minced green onion into the meat filling and beat well.

5. Use a rolling pin to roll out the awakened dough into a dough sheet (determine the size of the dough sheet according to the pan used for panning).

6. Wrap the pork and green onion filling with dough sheets. (Similar to the method of wrapping steamed buns) 7. Drizzle oil on a frying pan and preheat it for 1 minute, put the meatloaf into the pan and press it flat with your hands.

8. After baking until golden brown on both sides, you can remove from the pot and cut into a few points before serving.

Chaoshan pork patty is one of the Chaoshan snacks, which has a long history and is an important part of Chaoshan food culture. It occupies an important position in the lives of the Chaoshan people. Many snacks are not only loved by locals, but also popular in other places.

Chaoshan is one of the well-known areas for snacks. At the National Excellent Snack Variety Evaluation Conference - "Chinese Famous Snacks Recognition Conference", 8 Chaoshan snacks have won the title of "Chinese Famous Snacks".

Steamed pork patties with rags.

Ingredients: 250g minced pork (fine), 2 tbsp rags, 1 small piece of ginger, 1 tbsp light soy sauce, 1 tbsp flour, 1 tbsp rice wine, 1 shallot, 20ml water

Preparation steps: 1. Finely chop the tender ginger and dice the shallots for later use.

2. Mix the rags with soy sauce and rice wine.

3. Add ground pork, minced ginger and water and stir until the meat is sticky.

4. Add the flour and continue to mix well.

5. Add the flour and continue to mix well.

6. After confirming that the meatloaf is cooked thoroughly, sprinkle with chopped green onions, and the delicious tattered steamed pork is ready.

Nutritional value of rags: The content of vitamins and fiber in rags is very rich, which can not only enhance the body's immunity, but also promote intestinal peristalsis, accelerate the elimination of waste in the body, and supplement the protein, phosphorus, calcium and other nutrients needed by the human body.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

1.Put the hair action powder with warm boiled water and noodles. Cover with a plastic mold or a damp towel. Wake for 30 minutes.

2.Chop the pork, put the green onion at the end, and add the appropriate amount of salt, sugar, and chicken essence first.

3.Put the good noodles of the effect. Divide into equal portions.

Dare to grow into a shape. The dough is coated with lard and put together diagonally. In the dare again.

The middle wrap is made on top of the minced meat. Put it in the exam tray. Tin foil for the examination plate, 4

Finally, brush the dough with egg mixture, sprinkle some black sesame seeds and put it in the oven. 185 degrees. Half an hour of fragrant meatloaf was a success.

160 grams of pork foreleg meat, 70 grams of green onions, accessories:

30ml ginger juice (1 thick sliced ginger + 30ml hot water), 1 2 tsp dark soy sauce, 1 tsp light soy sauce, 1 8 tsp pepper, 1 8 tsp monosodium glutamate, 1 tbsp oil, 1 2 tsp salt, 1 2 tsp sesame oil.

Method: Broadcast.

1.Mix the yeast and milk well, pour in the flour, mix into a soft dough, knead the dough repeatedly until the dough is fine and smooth, cover and leave in a warm place to ferment until it doubles in size.

2.Chop the pork into minced meat (don't chop it too finely) and place it in a container.

3.Cut the ginger into minced pieces, put it in a small bowl, pour hot water, soak for a while, wait for the water to be warm, grasp and pinch it, make ginger juice, let it cool for later use.

4.Add dark soy sauce, light soy sauce, pepper, monosodium glutamate to the minced meat, then pour in ginger juice (you can pour some minced ginger), mix well (do not stir in circles), finally pour in oil, mix well, and marinate for 30 minutes.

5.Remove the leavened dough, knead the bubbles, divide into 5 equal portions and cover for 5 minutes.

6.Wash and chop the green onions, pour them into the meat filling, add salt and sesame oil, and mix well.

7.Roll out the dough into a round dough sheet with a slightly thicker middle and a thinner edge, put the filling, wrap it into a bun shape, pinch the closing area tightly, pull off the excess thick dough knot, and place the bottom side down to one side (need to cover to prevent air drying).

8.Do the others in turn.

9.Gently roll out the finished buns one by one with a rolling pin and cover them for 15 minutes.

0.Heat a frying pan, pour in a little oil and turn around and heat again, put the pie bottom down, fry over medium-low heat until both sides are evenly colored, open the lid, pour in two tablespoons of water, cover the pot, and wait until the water is dry.