Mother-in-law Ding Stuffing Hot Flour Cake
1.
Blanch the noodles with some freshly boiled water, cool slightly and knead into a dough, cover with plastic wrap
2.
Prepare the filling: Wash the collected mother-in-law Ding Ze, clean and chop, sprinkle some salt and marinate for 10 minutes; wash and chop green onion and ginger, add appropriate amount of old soup (no old soup with warm water), ground green onion, ginger, salt, Stir the five-spice powder, pepper, and soy sauce in one direction.
3.
The marinated mother-in-law's diced pieces are crushed to remove the water, and then added to the meat filling and mix well.
4.
Take out the good dough, knead it into long strips, and evenly divide it into several small doughs, which are slightly larger than the dumpling skins, and can be filled with more stuffing to have the flavor. Take a piece of rolled skin, put on the prepared pork filling of the mother-in-law's diced pork, another piece of skin, wrap it into a box, and squeeze the lace on it.
5.
The electric baking pan is warmed up and down, and the upper and lower pans are lightly brushed with oil, put in the wrapped pie, and cover the upper pan.
6.
About 1-2 minutes, you can turn on the serving plate when there is no heat coming out of the electric baking pan, and the baking is just right.
7.
Take it out of the pot, cut it open and see, this stuffing is old and fragrant, and the children ate 3 of them in one go.
Tips:
1. Add some old soup or warm water to the pork filling when mixing it to make the meat filling more tender.
2. The mother-in-law can be blanched in water and chopped, the taste is not as good as the fragrance of salting, it is up to personal preference.
