What is the way of cooking meat in authentic wei county?

Weifang barbecue is a famous snack of Han nationality in Weifang, Shandong Province. Locals call it Laoweixian barbecue. It has an unshakable position in the life of Weifang people. Weifang people today didn't grow up eating meat and burning on fire. There was no long queue in front of the burning shop in the morning and at noon.

In fact, there are many kinds of fires in Weifang, such as firewood chopping fire, dustpan fire, Haloxylon ammodendron fire and so on. The more famous ones are Weifang meat fire, barbecued pork head fire and fat baked crisp fire. This ability is based on the recipe of grilled happy fish. The change is to change peanut oil into lard to increase the taste. Friends who don't pursue the original flavor can continue to use peanut oil or salad oil.

Weifang roasted meat secret recipe

material

1. live noodles, add 25g oil to 250g noodles, add165g warm water, and make up slowly. If you touch your hands, you can rub some oil on them. Water should be added slowly, and the surface humidity is different. Water can be increased or decreased appropriately. I use natural kite powder. When the noodles are mixed, they become soft. Cover them with plastic wrap and wake up for a while.

2. Make cakes, boil 35g peanut oil, then divide 60g flour into several times, slowly add it into the pot, and stir constantly with low fire to ensure that it does not paste. The dough will turn pale yellow and the cake will be ready. Crispy fried is tender and not fragrant, but old fried is bitter.

3. Adjust the stuffing, chop the pork belly, stir and marinate with strong pepper water to taste; Add pepper water in stages, stir in one direction, then add onion and appropriate amount of ginger, refined salt, sesame oil, dried seaweed, auricularia auricula and egg cake, mix and eat. Add more fungus and dried seaweed, hehe.

4. Grease the panel, stretch and flatten the proofed dough, and evenly spread the pastry on it. Roll up the noodles and pull them into ten fire retardants.

5. Put more oil on the panel, put some oil on your hands, take one dose, gently squeeze it by hand, fold it in half on both sides, flatten it by hand, open it, wrap it in meat, and make it into a round plaque-shaped baked embryo.

6. Put it into an electric baking pan (home version) and use a special Yu He stove in the fire shop, flatten it, paint both sides and brush oil, move it into a preheated oven, and brush oil on the baking tray with tin foil, at 190 degrees, for about 10 to 12 minutes, until both sides protrude.

skill

The traditional practice, because of the addition of cakes and the pursuit of taste, is also troublesome to do at home and feels meaningless.

The simple way is to omit the fried pastry and spread it. Mix the noodles well, the hardness of the noodles is softer than that of jiaozi noodles, then wrap them with fire, just like steamed buns, and then bake them in an electric baking pan, so you don't have to put them in a baking box. The same meat stuffing, the same hygiene and health, but no crispy taste.