How to make dried plum sesame cake

The deterioration of living environment and the increase of study and work pressure are slowly eroding our health, so health preservation actions are urgent.

1. Soak the pickled mustard greens for 15 minutes, rinse several times, squeeze out the water and chop finely with a knife. Wash and peel the pork belly and chop it into minced meat. Chop the chives.

2. Put pickled mustard greens, pork belly, and chopped green onions in a large bowl, add sesame oil, sugar, and a little salt (the pickled mustard greens are salty, so put less salt) and mix well.

3. Pour the flour and granular yeast into a bowl, add a little warm water and stir until it becomes flocculent, knead into a smooth dough. Water can be added several times according to the dryness of the flour. Knead the dough and sugar for 10 minutes.

4. Roll the sugar-coated dough into thick strips on the panel with your hands, and cut it into several small doughs of about 50 grams with a knife.

5. Flatten each dough into a 10 cm diameter disc with a rolling pin, and place a ball of pickled mustard greens and meat filling in it.

6.Pinch the dough with your hands and close your palms to wrap the filling like a dumpling, close the opening, and gently flatten it with your hands to make it into a thin pancake. It’s best if the filling can be seen through the dough. It’s okay if the filling leaks out.

7. Brush a layer of vegetable oil on the rolled dough and sprinkle some white sesame seeds on it.

8. Bake in the oven at 220 degrees for 15 minutes, until the edges of the pancakes become crispy and brown.

After reading the editor’s detailed analysis of preserved vegetable sesame cakes, I believe you have a general understanding of it. But if you want to make it delicious, it depends on your own ability. Everyone has a different ability to understand recipes, so the taste of the dishes they make will naturally be different.