Melaleuca Meat Cake

Name: Melaleuca Meat Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some warm water; Some Fatty; 2 Green onions; 1 spoon salt; 1 spoon Chicken Bouillon Powder

by Grid blue

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

I hate to eat big fat meat. Every time I cook, I always get rid of the fat. At the end of the meal, there is always a piece of fat left. I can’t eat it. It’s a pity that I lost it. I had a brainstorm and made it into a meat dregs puff pastry. It’s so sour. It's cool, it's definitely a good place for fat, Ma Ma never worry about me not eating fat. "

Ingredients

Some Flour

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Some Warm Water
Some Fatty
2 Green Onions
1 spoon Salt

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1 spoon Chicken Bouillon Powder

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Melaleuca Meat Cake

1. Pour the appropriate amount of noodles and warm water into the flour (don’t ask me why the amount of noodles and warm water is appropriate, because everyone’s family members are different. Water, the water absorption of each flour is different, no matter how much flour or water, their goal is the same, that is, and dough!

2. Stir with chopsticks while pouring water.

3. Make a smooth dough and set aside.

4. Cut the fat into cubes, add the cut fat in the wok and stir it from time to time

5. Turn off the heat when the fat turns yellow, and remove the meat residue for later use.

6. Take a piece of dough and roll it into a square dough. The thinner the better, the thicker it does not matter. You will see later why it doesn't matter.