浙江梅干菜肉酥饼

一蓬乌船摇曳了水墨,一抹紫嫣淡染了时光。。。原创的角落
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      梅干菜是浙江人家普遍自己腌制的土特产,常常做成“梅干菜烧肉”,“梅干菜蒸排骨”,“梅干菜烧豆腐”“梅干菜烤肉饼”。我们在国内生活的时候,因为儿子喜欢香浓的梅干菜味道,奶奶便每年都会把自家用嫩雪里蕻腌制的梅干菜托人从义乌带到深圳去。实际上,奶奶做的梅干菜烤饼里的肉通常是肥肉丁,我则用2成肥8成廋的肉末,稍加改良,做成“梅干菜肉酥饼”,儿子说,我做的烤饼香浓酥脆,味道极好,听得我心里美滋滋滴。

材料:面粉,绍兴梅干菜,肉末。

步骤:

1)面粉3cup ,用温水,1/2cup油和面。(保鲜膜包好静置30分钟)

2)油面: 面粉:1.5cup, 油 1 cup。(保鲜膜包好静置30分钟)

3)预先把40克梅干菜打碎成末后加油泡浸30分钟。

4)肉馅1磅,少许盐(要考虑到梅干菜里的盐分),油,五香粉,香油,葱花拌

   匀后,加入油泡的梅干菜末最后搅匀。

5)面团擀成大圆饼,上面均匀涂抹油面,卷成长筒。

6)揪成小剂子,擀成包子皮,包小包子方法入馅料,用手压成小饼。

7)用刀划出小格子后刷蛋黄液。

8)烤箱350度时放入,BAKE 25分钟即可。(如果饼面上未出黄壳,可加“上火BROIL 1-2分钟”)

烤出来的“梅干菜肉酥饼”香气扑鼻,非常好吃。没有任何技术含量,谁都可以做,并且很成功。不妨试试吧。

小贴士:

梅干菜打碎后用油浸泡30分钟后会使干菜变软(网上有人先蒸梅干菜一小时后拌肉馅)。

 

 

 

紫嫣淡染 发表评论于
谢谢迩冬!新年快乐!走进了你的博客,那是一个多彩的世界,我需要时间慢慢欣赏和学习。
erdong 发表评论于
好像闻到了梅干菜肉香!
新年快乐!
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