Shepherd's purse fresh meat wheat cake

1. Blanch shepherd's purse too cold, squeeze out the water and cut it finely.

2. Mix the minced meat with salt, cooking wine, light soy sauce, and oyster sauce.

3. Mix shepherd's purse, garlic puree, and scallions in the meat filling.

4. Divide into 5 parts and knead them into circles.

5. Mix 300g of flour with 2g of salt and 220g of water, stir well with chopsticks, cover with cling film, and let it sit for at least an hour.

6. The dough is very soft and needs to be dipped in dry flour to prevent sticking. Take an appropriate amount of dough and flatten it, then add shepherd's purse meat filling.

7. Close the mouth and place it facing down, all done.

8. First flatten it with your hands, then roll it out into a thin pancake.

9. Heat a flat bottomed pan, add wheat cakes, cover and cook over high heat.

10. When the wheat cake changes color, brush it with oil and flip it over. Cover it with a lid and cook for 2 minutes.

11. Open the pot, brush it with a layer of oil, and flip it again.

12. Cover the lid for 2 minutes, then flip it again and cook for about 1 minute. Once the wheat cake is evenly colored, it can be cooked out of the pot. During the process of frying intact and unbroken wheat cakes, the steam will make the cake round and plump. If the steam temperature is high, the wheat cake will cook quickly.

13. The skin is thin and the filling is full, and the shepherd's purse filling is fragrant and delicious.