Water-oiled skin all-purpose flour 100 grams Lard 30g
Warm water 45g Salt Appropriate amount
Pastry all-purpose flour 100 grams Lard 50 grams
Meat filling 300g Mulled mustard 70 grams
Whole chicken eggs one Egg yolk one
Light soy sauce, cooking wine, oyster sauce Two spoons each Old soy sauce One scoop
Ginger and green onion Appropriate amount Salt and Sugar Appropriate amount
Black sesame seeds appropriate amount Sesame oil One scoop
How to make fresh meat and pickled mustard mooncakes Illustration of how to make Shunjia private cuisine - fresh meat and pickled mustard mooncakes 1

Step 1

The pork filling is seasoned normally and well. Shunjia Private Kitchen - Fresh Meat and Pickled Vegetable Mooncake Recipe Illustration 2

Step 2

Slice the mustard and soak it in water for half an hour, cut into small cubes and then chop into small pieces. Illustration of how to make Shunjia Private Kitchen - Fresh Meat and Pickled Vegetable Mooncakes 3

Step 3

Add the mustard and sesame oil to the meat filling. Illustration of how to make Shunjia Private Kitchen—Fresh Meat and Pickled Vegetable Mooncakes 4

Step 4

Mix well. spare.Illustration of how to make Shunjia Private Kitchen-Fresh Meat and Pickled Vegetable Mooncakes 5

Step 5

Make water-oil skin below. Weigh the flour. Illustration of how to make Shunjia Private Cuisine - Fresh Meat and Pickled Vegetable Mooncakes 6

Step 6

Weigh the lard. Illustration of how to make Shunjia Private Kitchen—Fresh Meat and Pickled Vegetable Mooncakes 7

Step 7

Add warm water. Illustration of how to make Shunjia Private Kitchen-Fresh Meat and Mustard Mooncakes 8

Step 8

Add salt. Illustration of how to make Shunjia Private Kitchen-Fresh Meat and Pickled Vegetable Mooncakes 9

Step 9

Knead the dough! Add plastic wrap and let rise for half an hour. Illustration of how to make Shunjia private cuisine - fresh meat and pickled mustard mooncakes 10

Step 10

To make puff pastry, add 50 grams of lard to 100 grams of flour and knead into a dough. Illustration of how to make Shunjia Private Kitchen-Fresh Meat and Mustard Mooncakes 11

Step 11

Same thing, wake up for half an hour. Illustration of how to make Shunjia Private Kitchen-Fresh Meat and Pickled Vegetable Mooncakes 12

Step 12

Divide the oily dough and pastry into small even pieces, roll into balls and set aside. Shunjia Private Kitchen-Fresh Meat and Pickled Vegetable Mooncake Recipe Illustration 13

Step 13

Flatten the oily skin and wrap it in puff pastry. Shut up. Illustration of how to make Shunjia private cuisine - fresh meat and pickled mustard mooncakes 14

Step 14

Once all is made, let the dough rest for 15 minutes. Illustration of how to make Shunjia Private Kitchen—Fresh Meat and Pickled Vegetable Mooncakes 15

Step 15

Flatten the dough and roll it out.Illustration of how to make Shunjia Private Kitchen - Fresh Meat and Pickled Vegetable Mooncakes 16

Step 16

Roll up from one end. spare. Illustration of how to make Shunjia Private Cuisine - Fresh Meat and Pickled Vegetable Mooncakes 17

Step 17

All rolled up. Illustration of how to make fresh meat and pickled mustard mooncakes from Shunjia Private Kitchen 18

Step 18

Press flat dough. Roll out again. Illustration of how to make Shunjia Private Kitchen - Fresh Meat and Pickled Vegetable Mooncakes 19

Step 19

Roll it up again! Illustration of how to make Shunjia Private Kitchen - Fresh Meat and Pickled Vegetable Mooncakes 20

Step 20

All made! Shunjia Private Kitchen - Fresh Meat and Pickled Vegetable Mooncake Recipe Illustration 21

Step 21

Fold the dough in half, press it flat, and roll it out like a dumpling wrapper, with thin sides and a thick middle. Illustration of how to make Shunjia Private Kitchen—Fresh Meat and Pickled Vegetable Mooncakes 22

Step 22

Wrap in the mustard pork filling prepared previously. Illustration of how to make Shunjia Private Kitchen - Fresh Meat and Pickled Vegetable Mooncakes 23

Step 23

Close the mouth, and the closing point is downward.Illustration of how to make Shunjia Private Kitchen - Fresh Meat and Pickled Vegetable Mooncakes 24

Step 24

Beat the egg yolks. Illustration of how to make Shunjia Private Kitchen—Fresh Meat and Pickled Vegetable Mooncakes 25

Step 25

Brush it on the mooncakes and sprinkle with a little black sesame seeds. Illustration of how to make Shunjia Private Kitchen-Fresh Meat and Pickled Vegetable Mooncakes 26

Step 26

I baked it in an air fryer, turning it over after seven minutes at 180 degrees and baking it for five minutes. Illustration of how to make Shunjia private cuisine - fresh meat and pickled mustard mooncakes 27

Step 27

Let’s cut it open and see what happens! Use a sharp knife, be sure and ruthless! With one knife stroke, it becomes crispy and falls apart. Illustration of how to make Shunjia Private Kitchen - Fresh Meat and Pickled Vegetable Mooncakes 28

Step 28

It’s really delicious! ! Happy Mid-Autumn Festival everyone! Cooking Tips for Fresh Meat and Pickled Vegetable Mooncakes

The specific operation method of meat fillingYou can refer to my recipes for sauerkraut and pork dumplings or pork wontons, which have detailed steps. But be sure not to add more water! The mustard must be soaked, otherwise it will be too salty. Be careful not to make the meat filling too salty. When I use the air fryer, I remove the frying basket and put a Corning dinner plate wrapped in foil directly into the pot, which is the perfect size.