Shepherd's Purse and Fresh Meat Wheat Cake

Overview

How to cook Shepherd's Purse and Fresh Meat Wheat Cake at home

Blanch the shepherd's purse and let it cool, squeeze out the water and chop into fine pieces.
Add salt, cooking wine, light soy sauce, and oyster sauce to the sandwiched minced meat and mix well.
Add shepherd's purse, minced garlic, and shallots to the meat filling and mix well.
Divide into 5 equal portions and roll into balls.
Add 300g of flour, 2g of salt and 220g of water, mix well with chopsticks, cover with plastic wrap and let rise for more than an hour.
The dough is very soft. You need to dip your hands in dry flour to prevent it from sticking. Take an appropriate amount of dough and flatten it, then add the shepherd's purse filling.
Close the mouth and place it with the seam facing down until everything is done.

$Shepherd's Purse and Fresh Meat Wheat Cake step 7$
First flatten it with your hands and then roll it out into pancakes.
Heat the pan, add the wheat cakes, cover and fry over high heat.
When the wheat cake looks discolored, brush with oil, turn over, cover the pan and cook for 2 minutes.
Open the pot, brush with a layer of oil and turn again.
Cover the lid for 2 minutes, flip again and bake for about 1 minute. The wheat cakes are evenly colored and ready to be taken out of the pan. During the baking process of the intact wheat cakes, the steam will stretch the cakes into a round shape. The higher the steam temperature, the faster the wheat cakes will cook.
The skin is thin and filling, and the shepherd's purse filling is fragrant and delicious.