Today I went to the market to buy vegetables, Bought some meat fillings by the way, thinking of making some food to eat, my mother saw it and said to make a mille-feuille meat cake to eat! Lately the old hungry it. Millefeuille meatloaf is a pasta dish, homemade meatloaf is simple to make, fragrant, original taste, addictive to eating, can not stop. Friends who want to eat meat noodles do not miss, today will share the secret mille-feuille meat cake home-cooked recipe, guaranteed to learn once you will!
This mille-feuille meat cake, the dough cake and the meat filling are closely related, both are related to this taste, the dough skin is ready to eat, eating soft tendons, meat filling is the key to the incense, the seasoning is put well, then this cuisine will be successful for a large part. The materials needed are not complicated, since it is pasta, then you need flour, as well as meat filling, generally I buy ready-made stranded, so that you can save a lot of time, of course, you chop the most fragrant, choose that kind of three fat seven thin is great.
The method is relatively simple, because it is a common practice, there are not so many twists and turns, and it will not take a lot of time to do plastic surgery, and it is much simpler to do. The methods shared today are easy for novices to learn, and they are guaranteed not to break the skin and not show the filling. After the skin traps are done, they can be burned in the pot, the finished product smells fragrant, the skin is golden, there is appetite when you look at it, the indwelling is delicious and delicious, and you can't stop eating it. Friends who like to eat meatloaf can look over, learn not to suffer losses, the method is simple, the taste is delicious, and it is really relieved!
【Required Materials】
500 g flour, 280 ml warm water, 600 g meat filling, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of oyster sauce, appropriate amount of soy sauce, a little dark soy sauce, a handful of green onions, an appropriate amount of cooking oil.
【Preparation steps】
1.500 g of flour into a basin, with 280 ml of warm water and noodles, stir while pouring, first stir into a flocculent shape.
2. Knead into dough, because this noodle water is relatively large, so it is more sticky when kneading, it is recommended to rub some oil on the hand and knead it again, knead it smoothly, cover the lid, and wake up the noodles for 30 minutes.
3. Prepare 600 grams of filling, which can be prepared or chopped yourself. Add salt, chicken essence, pepper, oyster sauce, soy sauce, a little dark soy sauce, a handful of green onions, an appropriate amount of oil, stir well, whisk hard, a little brushed state can be.
4. Dough that has been woken up does not need to be kneaded, move to the board, rub it into long strips, and then cut into equal-sized dough seeds.
5. Knead each dough into a circle, then slightly flatten, and then use a rolling pin to roll out into a round dough sheet, the thickness of about 0.3 cm can be.
6. Spread a layer of meat filling on the dough and reserve a blank fan-shaped area. Cut a knife in the radius, fold the blank space upwards, wrap the meat filling, and fold it in half until it is folded into a fan shape.
7. Press the opening place with a fork to seal the opening tightly. Just follow this step.
8. Pour oil from the pot, heat the oil into the raw blank, cover the lid, and slowly burn on low heat.
9. After the bottom surface is set, turn it over, cover it and continue to burn.
10. Repeatedly turn the noodles many times, and burn until both sides are golden brown and you can come out of the pot.
Tips:
1. Don't put too thick meat filling, a thin layer can be, too thick to burn.
2. Dough pieces should not be too thick 0.2-0.3 cm on it, this degree is very thin.
3. The dough must be woken up in the steps behind the operation.