Practice of kang sesame seed cake

The taste of childhood is the most abundant and unique. When I was a child, I especially liked to eat barbecue cakes made by my grandmother. The taste in my memory is still unforgettable in my mind. Now that grandma's kang is still there, let's share with you the taste of my childhood.

Tools/Materials: Pork belly, white rice, salt, five tung leaves and a newspaper.

0 1 Prepare a proper amount of pork belly and wash it for later use.

Chop the meat into a paste, add rice and salt, and continue chopping. The amount of rice is about 0/4 of 65438+ meat. Mix them well.

Shape the meat stuffing slightly, make it into patties, and rest on the washed tung leaves for a while so that the patties can adhere to the leaves.

Wrap the meat pie layer by layer with the remaining tung leaves.

Soak the newspaper and wrap it in the outermost layer.

Bake on the kang for 30 minutes.

07 out of the kang, a little burnt, but delicious.

Special note 1. I use lean meat instead of pork belly because I am losing weight recently. It is recommended to use pork belly with seven points thin and three points fat, which is particularly fragrant.

2. Tung leaves can be fresh or dry, but they should be soaked in water before use. If there are no tung leaves, you can use zongzi leaves.

3. The purpose of adding rice is to neutralize the fishy smell of meat, reduce the greasy feeling and make the taste richer.

Don't worry that newspaper ink will soak into the meat pie, which is protected by tung leaves.

Figure 7 is a scone I made, and the meat pie is in the ash pile on the kang.