Fresh Meat Melon Granola
by Fresh water bamboo
Favorite
Difficulty
Normal
Time
2h
Serving
2
Oatmeal is a traditional dessert of Xianju. It is characterized by thin crust, full filling, various flavors, and delicious taste. It is very popular among Xianju people. Almost every housewife can make it. It can be called a homely meal.
The fillings for making oatmeal cakes are very rich. They are chopped with pork belly, chopped with chopped green onion and pickled potherb mustard, eggs, pumpkin shreds, dried radish, tofu, sorrel, etc. to make various flavors. Oatmeal, when the weather is hot in summer, cook a pot of porridge in the morning, make a few oatmeal cakes at noon, and take the cold rice porridge, plus peanuts, small pickles, salted eggs and other side dishes, eat with relish, and stay away from cooking. Tired of sweating profusely.
When I was young, my grandmother and my father were good at making pasta. Wheat shrimp, wheat cakes, cake cones, steamed buns, dumplings, wontons, hand-rolled noodles, etc., changed the tricks to make the family eat rich. Especially the grandma’s wheat cake craftsmanship, she can make a wheat cake the size of a big straw hat and put it into a two-foot-four-inch pot and bake it. A wheat cake weighs two to three kilograms and is often used by neighbors. Housewives, please go to be masters. My father probably inherited the craftsmanship of my grandmother. He likes to eat flour foods and is also good at making pasta. My father told us about the funny thing about making wheat cakes in the unit, and I still remember it deeply: When he was young, he made a prank with a colleague and made wheat cakes in the work hall. One wheat cake used a pound of flour and a pound of pork. , And add other ingredients. When it’s done, when you lift the granola and shake it, all the fragrant fillings run to the side. The cooks eat the stuffed part first. When the colleagues eat it, they are all strange. Why are there no fillings in today's wheat biscuits, hehe, father's little pride
The fillings for making oatmeal cakes are very rich. They are chopped with pork belly, chopped with chopped green onion and pickled potherb mustard, eggs, pumpkin shreds, dried radish, tofu, sorrel, etc. to make various flavors. Oatmeal, when the weather is hot in summer, cook a pot of porridge in the morning, make a few oatmeal cakes at noon, and take the cold rice porridge, plus peanuts, small pickles, salted eggs and other side dishes, eat with relish, and stay away from cooking. Tired of sweating profusely.
When I was young, my grandmother and my father were good at making pasta. Wheat shrimp, wheat cakes, cake cones, steamed buns, dumplings, wontons, hand-rolled noodles, etc., changed the tricks to make the family eat rich. Especially the grandma’s wheat cake craftsmanship, she can make a wheat cake the size of a big straw hat and put it into a two-foot-four-inch pot and bake it. A wheat cake weighs two to three kilograms and is often used by neighbors. Housewives, please go to be masters. My father probably inherited the craftsmanship of my grandmother. He likes to eat flour foods and is also good at making pasta. My father told us about the funny thing about making wheat cakes in the unit, and I still remember it deeply: When he was young, he made a prank with a colleague and made wheat cakes in the work hall. One wheat cake used a pound of flour and a pound of pork. , And add other ingredients. When it’s done, when you lift the granola and shake it, all the fragrant fillings run to the side. The cooks eat the stuffed part first. When the colleagues eat it, they are all strange. Why are there no fillings in today's wheat biscuits, hehe, father's little pride
