How to make pork patties delicious, the practice of pork patties

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".

Homemade recipe for meatloaf:Ingredients: 400 grams of flour, 300 grams of ground pork, 150 grams of shallots, 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 2 teaspoons of salt, 1 gram of pepper, 10 grams of green onion and ginger, 2 teaspoons of cooking oil, 1 teaspoon of sesame oil.

1. Combine the flour with warm water to form a soft dough and let it rise for 30 minutes.

2. Prepare the pork filling and shallots.

3. Add salt, pepper, minced green onion and ginger, soy sauce, cooking wine, cooking oil and stir well to the pork filling.

4. Wash and mince the shallots.

5. Put the chopped shallots into the meat filling and pour sesame oil on top of the shallots.

6. Mix well into a filling.

7. Knead the awakened dough and roll it into large slices.

8. Spread the mixed meat filling evenly on top.

9. Roll up from one end.

10. Press with your fingers every seven or eight centimeters and divide into small portions.

11. Pinch a few times from where your fingers are pressed, and then separate.

12. In this way, the two sides of the divided agent will not leak the filling.

13. Take a divided agent and pinch it twice.

14. Gently press it into a small cake by hand. (A rolling pin is also fine).

15. Put a little cooking oil in the electric baking pan and fry the finished cake blank.

16. Boil until both sides are golden and bulging.

The ingredients for making pork pies are: 200g of flour, 100g of water, 2g of yeast, 200g of tenderloin, 1 purple onion, and 1 box of thick soup.

1. Put the flour and yeast in a basin, stir with chopsticks while adding water, knead the dry flour into a smooth dough when you can't see it, cover it with plastic wrap and ferment it at room temperature.

2. Rinse the tenderloin with water, chop it into meat filling, add the thick soup treasure and stir well with chopsticks.

3. Wash the purple onion and cut it into fine pieces, add it to the meat filling and stir well.

4. After kneading the fermented dough smoothly, divide it into 5 equal parts.

5. Take one of the doughs, roll it out into a round dough, and put the pork and onion filling in the middle of the dough.

6. Pinch the edges, pinch the folds as small as possible, lay the wrapped pie flat on the cutting board, pat it a few times, and gently roll it out into a round cake with a rolling pin.

7. Use an electric baking pan or other heating appliance to heat the pie, and put the pie embryo into an electric baking pan brushed with a little oil until golden brown on both sides.

The amount of flour and water is flexibly adjusted according to the actual situation, after the dough is kneaded, the fermentation time is mastered according to the temperature change, and the filling is directly added to the soup treasure in order to save trouble, so there is no need to add other condiments.

The authentic preparation of meatloaf is as follows:

Ingredients: pork, flour, green onions, ginger and garlic, cooking wine, extremely fresh, Sichuan peppercorns.

1. Add an appropriate amount of water to the flour and form a dough, put it in a basin, cover and seal it for half an hour, then knead it, and then let it eat for more than ten minutes.

2. Cut the pork into small pieces and put them in a blender to beat into meat sauce and put them in a basin for later use.

3. Put an appropriate amount of Sichuan pepper into the pot and fry it until it is fragrant, then put it on the board and roll it out into minced Sichuan pepper with a trace and cavity rolling pin for later use.

4. Finely chop the green onion, ginger and garlic and add it to the meat sauce. Add the freshly made minced peppercorns as well. Then add cooking wine, very fresh, a small amount of salt. Stir to combine.

5. Take out the dough, roll it into a dough, evenly touch the prepared meat sauce, and then fold the dough after cutting the knife according to the pattern of the nine-square grid.

<>7. Remove from the pot. <>