My Best Meizhou Dried Mustard Green Meat Patties - Recipe (Let's See if You Learn!)
Preserved mustard greens, primarily produced in Meizhou and Huizhou regions, is said to have been gifted by the Plum Fairy. Have you ever heard of plum leaf It’s that. It’s made from mustard greens, and we can also purchase fresh mustard greens to make plum leaf ourselves.
Preparation Ingredient Ratio
Main material: Preserved mustard greens, pork belly
Accessories: Water is about half of the flour, flour appropriate amount (depending on how much you want to make), salt a little, sugar a little, oyster sauce appropriate amount, salt powder appropriate amount, pepper powder appropriate amount
Detailed Instructions for Making
Step 1: Soak the preserved mustard greens, clean off the sand, and soften them. Drain the water before using. Simultaneously chop the pork belly, proportion according to personal preference;
Step 2: Add flour (medium or high gluten flour can be used), add water gradually, don’t rush, let it form a dough, you don’t need to knead the dough extensively, you can add some lard or peanut oil to knead, making it fragrant;
Step 3: Knead into a dough ball;
Step 4: Cover with a white cloth and let it ferment for 15-20 minutes;
Step 5:Heat up a pot with a little oil, add chopped ginger and garlic, chop them finely, add the chopped pork belly to sauté, then add the preserved mustard greens, cook over low heat until dry, add appropriate amounts of oyster sauce, cumin, salt powder, pepper powder, and sugar to adjust the flavor, you can also use five-spice powder or not;Step 6: After turning off the heat, add a little sesame oil to make it more fragrant, take it out and let it cool. The quantity is just a suggestion, you can save any leftovers to eat with white rice porridge;
Step 7: Divide the dough into thin slices, and wrap them around the filling like dumplings, don’t consider the shape and beauty;
Step 8: After wrapping, flatten and spread out the dough, the thinner the better, you can eat it casually, even if the filling is overcooked;
Step 9: This is the first pancake, and the thinner it is wrapped, the better;
Step 10: If you like it more chewy, use a little less oil in the pot; if you like it more crispy, use a little more oil in the pot.
