[Edit this paragraph] No stuffing fire meat fire
The stuffing-free fire is very similar to the steamed bread used for mutton buns. No stuffing, hard, palm-sized, biting hard. Authentic fire is made by hand, and stone mill fire is the most authentic. The Lijia stone mill fire in Yaogezhuang Town, Gaomi is one of the original works, and the burned shape has been patented. Because it is too hard, it also has the reputation of steel fire. When eating, it is often shredded and soaked in your own dishes, or in soup, especially mutton soup. A major feature of fire is that it is hard and vigorous, easy to carry and not easy to deteriorate. Even if the outer layer is moldy, after the moldy part is cut off, the other parts can still be eaten, without deterioration or odor. Donkey meat sesame seed cake
When the meat is burned, it has jiaozi-like stuffing inside, with thin skin and many fillings, crisp outside and thick inside. Take a bite and the oil and water will overflow. Meat burning is divided into dry burning and oil burning. Dry-firing method is to knead dough into dough, cut it into one or two sizes, roll it into thin skin with a rolling pin. The skin can be as thin as paper, roll it up with oil, press it straight, wrap it into meat stuffing, then press it into round cakes with a diameter of about 10 cm, and put it on a special hammer for beating cakes until the skin is brown. When the oil is burned, it is directly stuffed in a flour bag and lightly fried in a pot. Dip it in vinegar and garlic juice when eating, and it is fragrant and refreshing. Pork is mainly used to cut green onions. There are also mutton or beef. Be praised by foreign tourists.
[Edit this paragraph] The pastry is on fire.
In Weifang and other places, there is also a kind of crispy meat fire. The most amazing thing is that it is divided into endothelium and epidermis. The epidermis is crisp and the endothelium is smooth and firm. This is one of the local dishes in Weifang. Snacks you must eat when you come to Weifang.
In addition, the stuffing of fire is also very particular. Meat must be cured for at least 16 hours before use. Therefore, the local roasted meat shop in Weifang only serves roasted meat in the morning and noon.
Burning meat fire is very special. It is sealed from top to bottom, with only one opening on the side. This is to ensure that it is evenly heated. In such a semi-closed space, the fat in the high-temperature meat fire will flow out of the oil. That's why it's so delicious