It has a long history, with the longest appearance in the Northern Song Dynasty, and with the development of the times, the practice of Wudalang baklava has been improved, developed and loved by the public.

Wudalang Yakisoba Features

The basic introduction of Wu Dalang baklava originated in the Northern Song Dynasty during the Jing You period, and was first called cooking cake, then improved by Mr. Cai Huaikun in Liang Shan County, Shandong Province, and was renamed Wu Dalang baklava.It balances the nutritional needs of human body and adopts green nutrition with its exquisite appearance.The production method is unique, and the original nutritional elements of the food are retained intact.It is suitable for both young and old, and leaves a fragrant taste in the mouth.It can be eaten all the time.Adapt to the rhythm of people's modern life, so that customers are no longer difficult to adjust the mouth.
The special feature of the baklava is that the selected meat filling made of dozens of spices is scattered on the surface and baked over an open fire, emitting a special attractive aroma of roasted meat, which makes people taste long and never get tired of eating it.It is topped with nutritious quail eggs, which is the icing on the cake.The fermentation process is very delicate, and the flour must be fermented in different ways in different seasons in order to make delicious Wudalang baklava.
2. Wudalang baklava is not greasy with oil, soft in the mouth, fresh and delicious.It has a long aftertaste and is loved by people who want to smell and eat it.

How to make authentic Wu Dalang baklava

Ingredients needed Meat 400g, flour 500g, vermicelli 1 handful, green onion 1 ginger 5 slices, salt 1 tsp chili sauce 1 tsp, chicken essence 1 tsp, sugar 1 tsp, cooking wine 1 tsp, soy sauce 1 tsp, sesame oil 1 tsp.
Steps 1. Shred the green onion and soak the ginger for 15 minutes, put the vermicelli in a pot of boiling water and cook for one minute, remove from the pot and cool, then cut into small pieces.
2. Add the meat mixture to the onion and ginger water.Chinese cooking wine.Salt.Sesame oil.Sugar.Chicken essence.Stir well and then add the chili sauce and vermicelli and mix well.
3. Add cold water to the flour and make a soft dough, cover with plastic wrap and let rise for 20 minutes.
4. Divide into small doughs and roll out into a thin crust, put the filling on, cover with another crust, press the surrounding crust tightly and pinch small folds along the sides.
5. Heat a pie pan with a little more oil than for frying, and cook the pie until golden brown on both sides.
Tips in the practice of this Wu Dalang bakery, and the time to add a little bit of water, the dough and soft, hard surface is not good to wrap, cooked after the cake is also hard taste is not good, salt to put less, chili sauce also has a salty taste, and chili sauce can not use the kind of fried, to use fresh chili pepper sauce, such as the ability to eat spicy can put a spoon more chili sauce, but the amount of salt should be reduced.

How to make Wu Da Lang BBQ Pork

Ingredients needed lean meat 50g, flour 100g, stir-fry 20g, mushrooms 20g, oil salt .Olive greens in the right amount each.
Step by step method 1. Knead the dough and let it rise for 20 minutes.
2. chopped panko, add onion .Shredded ginger water, egg, raw flour, olive groves stir well.
3. Divide the dough into two parts and roll it into a thin round cake.
4. Spread the filling evenly on top.
5. Cover with the other pie crust and seal the edges, that is, roll the edges inwards and press firmly.
6. Heat the oil in a pan, add the pancakes and fry until golden brown on both sides, pour some water over them, cover with a lid and wait for the water to dry.
Tips in this wu dalang baklava recipe add olives, very similar, and the taste is not too bland, while those who like spicy food can also put some chili sauce.