Xuzhou Meat Fire Roast

Everyone knows that meat hotpot is a very common delicacy, and Weifang meat hotpot is well-known far and wide, but in fact, Xuzhou meat hotpot is also very delicious. The production method of Xuzhou meat hot cakes is similar to that of Weifang meat hot cakes. Except for the differences in taste and ingredients, there is almost no difference. I believe that people who are familiar with Weifang Meat Hotpot should know how to make it, so how is Xuzhou Meat Hotpot made?

Xuzhou meat fire method:

Main ingredients: flour, pork belly, green onion, ginger, peanut oil, dried shrimp, fungus, etc.

Seasoning: soy sauce, sesame oil

Production steps:

1. The filling of the meat buns should be made of finely chopped pork belly, which should be marinated with thick pepper water and soy sauce.

2. Then add 30% of green onions and appropriate amount of ginger, salt, MSG, sesame oil, dried shrimps, fungus, and egg cake to make meat filling.

3. The flour needs to be mixed with warm water to make a softer dough. Use peanut oil and flour to make shortcrust paste.

4. Stretch and flatten a piece of dough, spread shortcrust pastry on it, roll it up, shape it into a baked dough, flatten it with your hands, wrap it with meat filling, and trim the edges to make a round baked dough.

5. Then place them one by one on the griddle for "fire" processing. Meat fire is cooked by "fire", which is a primitive cooking method. However, the cooking method of burning does give people a unique enjoyment.

Production essentials:

The meat fire-baked bread has to go through five processes: frying, baking, roasting, baking and steaming. One person is required to make the blanks and one person to fire them. After the dough is made, it is placed on a griddle and fried and baked until both sides are shaped. Then transfer it into the furnace and place a dozen or so fire burners along the hearth. Depending on the size of the fire and the degree of doneness, the meat is taken out with an iron fork, the angle is changed by hand, and then put back into the oven to be roasted, baked, and roasted. The radiation from the fire evaporates the water rapidly in a short period of time, the starch turns into dextrin, and the sugar caramelizes to form a shiny, tough and crispy shell. The water vapor produced by the combustion of wet coal and the water vapor produced by the fire itself will bake the internal fillings under high temperature conditions. The meat filling will expand, the fire will take a drum shape, and the color will change from yellow-white to fiery red. It is time to take it out of the oven. The whole process is completed in about ten minutes. If the time is too short, the food will not be cooked; if the time is too long, the food will dry out easily.