Introduction: Hello everyone, I am Bao Mama private room 7788, I am glad that you clicked on this article. Where life does not meet, seeing is fate. I am an office worker and a mother, taking turns between work and the stove every day, tired and happy. If you, like me, don't know what to tinker with at each meal, then follow me and let's discuss it.
The summer vacation life of the divine beasts is about to start, as parents, do we feel that the time is more urgent? When they go to school, their schedules are regular, and we can make daily plans and arrange small days according to the schedule. During the holidays, we have to go to work in the scorching heat of the scorching sun, and we have no time to take care of the living of the divine beasts. Especially in terms of diet, we come and go in a hurry, and the meals are not ready and tired. Don't worry, Bao Ma recommends you a fast mille-feuille meat cake, which can be served in 30 minutes, fresh and soft, delicious and nutritious.
Some people say that to make mille-feuilles, you have to make noodles or hot noodles, how can it be served in 30 minutes? By the time you get to your mouth, you're already late for work. Don't worry, this mille-feuille meatloaf shared today does not need to make noodles or dough, as long as 30 minutes, it is easy to succeed. The cake is fresh and soft, chewy and chewy, the meat filling is delicious and tender, and the child is not tired of eating. Make a little more at a time and put it in the refrigerator to save, and don't worry about three meals a day.
Ingredient Preparation:
<h1 class="pgc-h-arrow-right" data-track="5" > Kuaishou Mille-feuille meatloaf</h1>
Dumpling skin to taste, pork tenderloin, green onion, ginger, cooking wine, soy sauce, salt, cooking oil, starch, eggs
Production process:
(1) We wash the tenderloin, cut it into small pieces, and then chop it into minced meat. You can choose the front leg meat and the back leg meat, I think the tenderness of the tenderloin, chopped into small pieces is also easy to operate, easy to digest. It is best to chop by hand, and those who use the machine to grind the meat puree always feel that something is missing.
(2) We add eggs, minced ginger and chopped green onion to the minced meat and stir well. Be careful to stir thoroughly so that the eggs can be fused with the meat and the meat is tender enough to eat.
(3) After stirring well, we add some soy sauce, cooking wine, starch and stir well, add 1 spoonful of oil to stir well, and finally add some salt to taste, continue to stir evenly.
(4) Remove the dumpling skin, brush each piece of the skin with oil, stack several pieces on top of each other, and then roll out the dots with a rolling pin. If the skin of the dumplings is relatively thin, you can also use them without rolling them.
(5) We tear the skin apart, take a piece and put it on the panel, then take a little meat filling and lay it on the dumpling skin, and then take a piece of dumpling skin to cover the meat filling, and so on, about three layers or so.
(6) After stacking, we use a fork to press the edge. You can also fold the edges by hand without pressing, or we can pinch it a little tighter.
(7) Brush the bottom of the pan with oil, add raw embryos, and fry slowly over low heat.
(8) After the bottom is slightly yellow or set, we turn it over and continue to fry on low heat for a while.
(9) After all the shapes are set, add a little boiling water to the pot, cover the lid and cook for a while. Because the dumpling skins are superimposed on top of each other, each layer is meat, just in case, our house boils for a while. The cake that comes out of this is also soft.
(10) After the water in the pot is dry, continue to fry on both sides for a while, put out, and then eat.
<h1 class="pgc-h-arrow-right" data-track="19" > Mom Tips</h1>
The dumpling skin side needs to be brushed with oil, and the dumpling skin that has been brushed with oil has strength and is not easy to break. In this way, you can roll out a little harder when rolling, and you can make several more layers.
After the raw embryo is made, the edges need to be left without gaps, because the skin of the dumplings is heated when frying, and the corners may be cocked.
<h1 class="pgc-h-arrow-right" data-track="22" how to make > meat filling delicious? </h1>
This meat filling needs to be tender, tasty, and chewy with a bit of a bouncy tooth, and we can do that.
(1) After we wash and chop the meat into minced meat, first add a small amount of onion and ginger water, and constantly stir in one direction. Add about 3 times to stir well and don't need to add.
(3) Add 1 spoonful of salt to taste and stir well so that the filling is tender and elastic.
Conclusion: How about such a fast mille-feuille meatloaf, is it simple and easy to make, nutritious and delicious? Make a little more at once and put it in the refrigerator, and when you don't have time to cook, take a few out and fry it. If you like it, you can try oh, you have other practices, comment below the message, and communicate together.
[Bao Mama said] I am Bao Mama's private room 7788, an office worker who likes to tinker with meals. Taking care of my family outside of work is my greatest pleasure, and I am grateful for the sense of accomplishment and happiness that each meal brings me. Every dish is carefully cooked by me and I hope you enjoy it too. Cooking skills are limited, please be more inclusive, welcome to comment, like, forward.
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