Making a convenient meal today is in fact just a delicious "thousand-layer meat pie" that combines main and non-staple foods. Coupled with some side dishes and porridge, it will be enough!
The advantages of making simple meals are that they save energy and are not too hot. When cooked well, they are delicious and not painful.
Thousand layer meat pie
Recipe Recommendations
- salty and fresh
- other
- an hour
- ordinary
Steps for Thousand layer meat pie
1
300 grams of flour, 250 grams of pork stuffing, 50 grams of chopped green onion, 15 grams of shredded ginger, 1 gram of five-spice powder, 15 grams of soy sauce, 5 grams of rice wine, 3 grams of salt, 2 grams of chicken powder, appropriate amount of sesame oil, appropriate amount of peanut oil, and appropriate amount of water.
2
Put chopped green onion, shredded ginger, and five-spice powder in the meat filling.
3
Salt...
4
Yellow wine...
5
Soy sauce...
6
Sesame oil...
7
Mix the chicken flour well, add appropriate amount of water and stir hard.
8
Beat the meat until it's ready.
9
Add flour and warm water to make dough. The dough will be softer.
10
After closing the dough.
11
Cover with a wet towel and soak for 30 minutes.
12
Put the dough into the dough.
13
Roll it out with a rolling pin and roll it into a large rectangular dough sheet with a thickness of about 2 mm.
14
Spread the meat filling evenly on the dough sheet with your hands, leaving a 12-cm gap at one end of the dough sheet.
15
Then start from the blank space and fold it to the other end.
16
After folding the dough sheet.
17
Hold the seam firmly with your hands and roll it out slightly with a rolling pin.
18
Put the cake blank into the electric baking pan and start heating. The skin of the cake will be slightly colored.
19
Apply a little cooking oil with a brush, and then continue to pan until cooked.
20
Remove the cooked layer patty.
21
Cut it into pieces of the right size and serve on a plate.Thousand layer meat pie Make Tips
Characteristics of this pie: Crispy on the outside and tender on the inside; a flaky crust with a soft filling; rich, fresh, and delicious.
Tips:
1. Add a little water to the meat filling and stir until it becomes sticky; the filling should not be too dry.
2. Knead the dough with warm water. The dough should be soft and allowed to rest for a sufficient amount of time until it is stretchy enough to work with.
3. Since this pie is relatively thick, do not rush the pan-frying process; cook until it is fully done.