Fresh meat, melon and wheat cakes

Overview

Wheat cake is a traditional snack in Xianju. It is characterized by thin skin, sufficient filling, various flavors and delicious taste. It is very popular among Xianju people. Almost every housewife can make it, so it can be regarded as a common meal. The fillings for making wheat cakes are very rich, mince pork belly, add chopped green onions, pickled and dried mustard pickles, eggs, pumpkin shreds, dried radish shreds, tofu, bitter horse vegetables, etc. to make wheat cakes of various flavors. In summer, When the weather is hot, you can cook a pot of porridge in the morning, make a few wheat cakes at noon, and then have a cold porridge, plus side dishes such as peanuts, pickles, and salted eggs. You can eat with gusto and avoid the sweat of cooking. When I was a child, my grandmother and father were both good at making pasta. They used wheat shrimps, wheat cakes, pancake tubes, steamed buns, dumplings, wontons, hand-made noodles, etc., and they changed their ways to keep the family fed. Especially grandma’s skill in making wheat cakes. She can make a wheat cake as big as a big bamboo hat and bake it in a two-foot-four-inch pot. One wheat cake weighs two or three kilograms. She is often invited to be the chef by the housewives next door. My father probably inherited my grandmother’s craftsmanship. He likes to eat flour-based foods and is also good at making pasta. The smile on my father’s face when he told us interesting stories about making wheat cakes at work is still vivid in my memory: When I was young, I played a prank with my colleagues and made wheat cakes in the work canteen. One wheat cake used one pound of flour, one pound of pork, and other ingredients. When it was ready, when I lifted the wheat cake and shook it, all the fragrant fillings ran aside. The few people who cooked first ate the stuffed parts. When my colleagues ate, they all wondered why there was no filling in today’s wheat cakes. Haha, my father was so proud.

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• fast food
• chicken essence
• edible oil
• flour
• fresh meat
• minced garlic
• onions
• salt
• tender pumpkin

Ingredients

Steps

1. 1 Grate the tender pumpkin into shreds with a grater.

   

2. 2 Add appropriate amount of salt to the pumpkin shreds, rub out the water, and squeeze out the water.

   

3. 3 Do not throw away the squeezed water, keep it for kneading the dough.

   

4. 4 Prepare flour

   

5. 5 Use pumpkin water to knead into a smooth dough. The dough should be softer. The wheat cakes will be delicious later. Cover and let rise for 2 hours.

   

6. 6 While the noodles are cooking, prepare the fillings. Cut the sandwich meat into fine dices (adding some fat will make it more delicious, it is recommended to use lean pork belly), and chop the green onions.

   

7. 7 Put the diced meat, shredded pumpkin, and green onions in a large basin, add appropriate amount of salt, vegetable oil, and chicken essence and mix well.

   

8. 8 Take out the risen dough and divide it into four dough balls.

   

9. 9 Take one of them and roll it into a ball, then flatten it. It should be thick in the middle and thin around the edges.

   

10. 10 Brush a layer of oil in the middle of the dough, leaving some blank space around it. This will make it easy for the filling to spread evenly when making the cake, and second, it will allow the cake to be layered after it is made.

    

11. 11 Put a small amount of minced garlic in the middle.

    

12. 12 Pile the filling in the middle of the dough and press it tightly.

    

13. 13 Wrap the dough up from all sides and seal it, apply thin powder on the cutting board, and place the dough with the seam side down.

    

14. 14 Gently press from the center to all sides.

    

15. 15 After flattening, use a dumpling stick to gently roll it out. Change the angle every few times so that the rolled out wheat cake will be round. After rolling it out in a large circle, turn it over and continue rolling it until the wheat cake dough is very thin and the filling can be seen through the dough. Be careful not to break the dough.

    

16. 16 Heat a pan, add oil, and when your hands feel hot, add the wheat cakes. (For baked wheat cakes, the oil temperature needs to be higher to make the cakes softer)

    

17. 17 Cover the lid, turn to medium-low heat, bake for a few minutes and then brush a layer of oil on top.

    

18. 18 Flip and continue cooking until golden brown on both sides. If you want it to be crispy, cook it over low heat for a little longer.

    

19. 19 After it's cooked, take it out and put it on the chopping board. Cut it into pieces. If you like it, don't cut it into pieces and eat it whole.

    

20. 20 The skin is thin and the filling is filling. The sweetness of pumpkin and meat mixed with the aroma of green onion is very tempting

    

21. 21 Plate.