Wakame Shrimp Paste Minced Meat Cake

Name: Wakame Shrimp Paste Minced Meat Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 200g Minced meat; 100g Wakame; Some Chopped chives; 200g Climbing shrimp paste

by Jun Meng dark blue

4.8 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

This pie is purely random. I just wanted to practice my own craftsmanship to make a minced meat pie with shrimp paste taste. When I opened the refrigerator, I found that there was fresh wakame leftover, so I thought about it and put the wakame also Add it to the pie to make the pie healthier. The minced meat is marinated in advance with my homemade shrimp paste, so that it will have the aroma of meat and the taste of seafood when it is eaten. Coupled with the freshness of wakame, this pie with mixed ingredients is surprisingly good. eat! "

Ingredients

Wakame Shrimp Paste Minced Meat Cake

1. flour

2. Put an appropriate amount of flour into a container, heat the oil in a frying pan, pour the hot oil into the flour while the oil is hot, then stir evenly to make a shortbread, let cool and set aside;

3. Add appropriate amount of water to the flour and mix it evenly, and let stand for 20 minutes;

4. Chop the wakame, mince the chives and set aside;

5. Pour the shrimp paste into the inner powder, marinate for 10 minutes and set aside;

6. After the noodles are divided into sections, roll out a thin cake, spread a layer of pastry, then a layer of marinated minced meat, and then sprinkle with wakame and chopped chives;

7. Put in the top curling bag from the bottom, and finally roll it into a round pie shape, gently squeeze it with your hands;

8. Add a small amount of oil to the pan, fry the cake when the oil is 70% hot, and take it out when the two sides are golden brown.

9. Put it in the oven, lower the heat to 230 degrees, and bake at 18 degrees for 15 minutes before serving.

Tips:
1. The noodles of this cake should not be too hard, but should be softer and taste better in the end;
2. The practice ratio of shortbread, flour: oil=3:1;
3. Be careful not to expose the stuffing inside when rolling;
4. After frying the pie, and then baking it in the oven, the maturity of the inside and outside is uniform.