fu Cowpea bacon leaf cake
Overview
In comparison, corn cakes are readily available. Finally, I no longer have to worry about the citrus leaves that come standard with leaf cakes, but instead have a corn cake with cowpea and bacon stuffing. Fu cowpea is a type of pickled vegetable, and fu is a preparation method. Fu cowpea is often roasted or stewed with meat. I tried using it with bacon to make stuffing, and it seems to be good. . . . .
Tags
Ingredients
Steps
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Fillings: 100 grams of cowpeas, 150 grams of cooked bacon, appropriate amount of minced ginger and garlic, two green onions, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of sugar, and appropriate amount of oyster sauce.
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Soak the cowpeas in water and wash them.
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Place in rice cooker steamer and steam until soft.
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Remove from pan and let cool.
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Chop and set aside.
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Separate the skin, lean meat, and fat from the bacon and cut them into small dices.
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Heat the pot, add the bacon fat and stir-fry until the oil is released.
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Stir-fry the fat until half dry, set aside, add minced ginger and garlic and stir-fry until fragrant, then mix with the fat.
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Add minced cowpea and stir-fry evenly.
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Add bacon and stir-fry evenly.
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Add a small amount of water, light soy sauce, salt, sugar, oyster sauce and stir-fry evenly.
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Stir-fry until the water vapor dries up, add chopped green onion,
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Stir well and turn off the heat.
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Take out of the pan, let cool and set aside.
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Dough: 410 grams of Yeerba flour, 3600 grams of water, some corn coating.
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Pour the water and powder into a large bowl.
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Knead into a moderately soft dough.
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Divide into 14 equal parts.
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Flatten into rounds and add fillings.
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Wrap it up and close it.
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Arrange into an oval shape and place on the corn coat.
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Cut off the extra long part of the corn coat and place it in the steamer.
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Place in a pot of boiling water.
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Cover the pot and steam for about 10-15 minutes.
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Turn off the heat and uncover.
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Remove from pan and let cool.
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Serve warm.
