美味鲜香的驴肉火烧,自己也可以做,吃在嘴里嘎吱脆,满满的肉香【例外厨房】

美味鲜香的驴肉火烧,自己也可以做,吃在嘴里嘎吱脆,满满的肉香【例外厨房】


Add lard to the flour Can also be replaced with the same amount of vegetable oil But not as crispy Add a little bit of salt Warm water Stir and knead until smooth Make dough in a container and transfer it to a chopping board Smoother Knead to this state Just like the small face of an 18-year-old girl Cover the surface with a large bowl or a damp cloth Leave it for about half an hour We start making puff pastry Add salad oil to non-stick pan Add pepper powder when the oil is 50% hot Then add in the flour Fry over low heat until the flour is slightly yellow Fry to this state. Turn off heat and cool Brush a thin layer of oil on the chopping board Make our dough into strips Extruded into a thin surface Spread the cold pastry evenly And then roll it up and lift it from the side Make the skin thinner What is the purpose of this Is to make the texture richer and crisper Large rolled rolls are divided into four on average For each small roll, pinch the ends and fold down. Flattened down Take a small dough and roll it out on both sides with a rolling pin Do one off Flattened down Cover with plastic wrap or a damp cloth Let it stand for about ten minutes Flatten the dough again Fold in half again from the middle Then roll it into long bars If you like a crispy texture Just roll it 3mm thick If you like the soft texture on the outside, Can be rolled into 4mm to 5mm Pan heating Put the oiled pastry on both sides Low heat Always flip the sides to make both sides evenly heated Burned to the middle Ready to cook Actually, it should be more drummed up It’s just that I’m not strict enough It leaked halfway through Actually it’s cooked now and it’s ready to eat But in order to pursue perfection we add one more step Cooked in a baking dish Bake in a preheated oven at 210 degrees for about eight minutes Don’t be idle while the fire is burning Cut the donkey meat into the shape we like It ’s fine to cut thin slices. Even if it ’s cut into pieces, if you like Chopped meat in a large bowl Add some of our soup Stir well In this way, the taste will be more moisturized. And the taste is more full Otherwise the meat is too dry When the meat is cut, it will be grilled. Use a knife to separate from the gap we folded on the side It’s so crisp I dare not work hard You can see so many layers Stuff in the donkey we made earlier Lao Zhang did not eat green pepper and made it a pure meat I’ll bring another one with green pepper Old rules first give you a taste The fragrant outside crispy and dead inside Of course, this donkey’s flesh is not authentic enough, this is just a common practice The authentic fire should have a dumpling inside But authentic or not As long as we like to eat everything is OK This fire burned many times before I found the most desired texture This is all done before either it is not layered or crispy

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