Yongjia wheat cake (a specialty of Yongjia, Zhejiang)

The basic introduction of Yongjia wheat cake

Yongjia wheat cake originated from Yongjia Shatou. Shatou has always been a port for tourists to rest and wait for the tide in Mengzhou. The wheat cakes here have a unique flavor. Travelers always keep it as dry food. The raw ingredients for a wheat cake are: half a pound of wheat flour, one egg, one tablespoon of vegetable oil, stir and knead thoroughly to form a concave shape, and embed pickled vegetables, fresh meat, cooked shrimp, and monosodium glutamate. After wrapping, use a wooden mallet to beat it into a flat circle, place it in a flat bottomed iron pan with both sides white, and then transfer it to the oven to harden. The edible pine is fragile and fragrant, making it a delicacy

What is the nutritional value of Yongjia wheat cakeWheat flour not only provides the energy needed for human activities, but also contains rich components such as protein, fat, minerals, vitamins, and phytochemicals that the human body needs

Eggs contain almost all the essential nutrients for the human body, such as protein, fat, lutein, lecithin, vitamins, and iron, calcium, and potassium, and are known as the "ideal nutrient bank"

What are the product features of Yongjia wheat cake

Yongjia wheat cake has a crispy texture, refreshing and non stick to the teeth, with a fragrant aroma

Method of making Yongjia wheat cake

Ingredients: wheat flour, eggs, pickled vegetables, fresh meat, and cooked shrimp

Ingredients: vegetable oil, monosodium glutamate

Recipe

When making wheat cakes, first prepare the filling inside the wheat cake. You can add moldy dried vegetables or pickled vegetables, which need to be twisted very dry. Cut the fatty diced meat, add salt and MSG, and mix well. Pasting the dough again, adding a little water to the flour, and adding an egg will make it more crispy and fragrant to eat. Knead the dough evenly, then knead the dough into a bowl, put the prepared filling into it, then squeeze the dough together, roll the Mantou shaped dough flat on the panel with a rolling pin to form a plate, roll it as thin as possible, but do not expose the filling, and then make a wheat cake. The next process is cooking wheat cakes

When cooking wheat cakes, it is important to control the heat and usually complete this process in a large iron pot. Stick the made wheat cake on the pot, wait until the skin of the wheat cake is a little burnt yellow, flip it over, and then bake it again. The other side is also burnt yellow. Just take out the wheat cake,

put a wheat cake cabinet (made of clay, curved prop) in the iron pot, then place the wheat cake around, cover the iron pot, and flip it three times in a row until the wheat cake is cooked. Burn the firewood three times each time. After burning the firewood, flip the wheat cake over. After three times, the wheat cake is cooked