Name: Yongkang Oatmeal Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Pork belly; 200g Wheat flour; 100g Pickled vegetables; 100g Dried plum; 1 small piece ginger; 1 tbsp Cooking Wine; 1 stage very light blue; 1 tbsp Soy sauce; 1 teaspoon pepper; 1 teaspoon salt; Some water

Yongkang Oatmeal Cake

by Wandering stars

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Yongkang Oatmeal Pie is a kind of pie, which is a "special product" of Yongkang, and outsiders call it "Yongkang Fruit". Yongkang farmhouse has a tradition of making Yongkang meat and oatmeal pie as a side meal during the harvest season. According to legend, Hu Ze, the servant of the Ministry of War of the Northern Song Dynasty, liked to eat meat and oatmeal, and when he returned to his hometown, he always had to eat a few. Up to now, those who are able to make oatmeal cakes in Yongkang will also try to try some oatmeal cakes when they are interested. When they come back to their hometown, relatives in their hometowns also like to bake some oatmeal cakes for their loved ones to taste.
Yongkang Oatmeal Cake is famous for its simple production, exquisite ingredients, exquisite workmanship, low price and good quality, and unique flavor. There are two kinds of stuffing, one is pork and pickles (preserved with potherb mustard), the other is pork Jiayongkang's unique moldy dried vegetables (the pickles are dried, steamed in the pot and dried in the sun), and the pot of barbecue wheat cakes Most of them use a shallow and flat pan with charcoal placed under the pan, so that the cooked oatmeal cakes are full-bodied, yellowish-skinned, and crispy. People love it because of its low price and good quality, economic benefits, and those who have been to Yongkang will inevitably want to taste a few.
The raw materials for making Yongkang meat and oatmeal cakes include Fuqiang powder, Shaoxing Moganlai, fresh pork, monosodium glutamate, Shaoxing wine, scallion white powder, pepper, etc. Among them, gluten is for gluten, Moganlai is for mold, pork is fresh, and wine is yellow.
Barbecue oatmeal pans mostly use shallow and flat baking trays, so that the cooked oatmeal cakes are full-bodied, with yellowish skin and soft, full and crispy.
If it is homemade, you can use an electric baking pan or a pan instead.

Yongkang Oatmeal Cake

1. Put the flour in the basin

2. Add hot water and stir with chopsticks

3. Then add cold water to stir the flour into a flocculent

4. Knead the dough and cover it with plastic wrap and let it stand for half an hour

5. Mince pork belly, add white onion, minced ginger, cooking wine, soy sauce, pepper, salt to marinate for the base taste

6. Wash the pickled vegetables and dried plums

7. Put the pickled vegetables and dried plums into the minced meat

8. Stir evenly into filling

9. Knead the dough again smoothly

10. Knead the dough into long strips

11. Divided into equal parts

12. Take a portion and press flatten into a round pancake. The inside is thick and the outside is thin. Under the premise of not breaking, the thinner the noodles, the better.

13. Take an appropriate amount of meat and put it on the dough

14. Pick up one corner of the skin and turn it into a pie in a clockwise direction like making a bun, press the air into the pie, and gently lift it when you seal it to let the air into the pie.

15. Then seal it and remove the excess noodles

16. Preheat the electric baking pan, no need to brush oil, put the green body into the baking pan to dry bake

17. Fry both sides of the pie until it is golden and ripe and ready to be out of the pan

Tips:
When making pancakes, you don't need to brush the oil, turn the cake base frequently, repeat 2-3 times on each side, and it will take about 7 to 8 minutes to get out of the pan.