The joy of carbs cannot be easily replaced by other delicacies, whether it is slightly sweet rice or delicious noodles, it can easily drive away hunger and bring happiness. And meatloaf full of meat grains and full of gravy must have a place in this powerful army of carbs. Biting through the golden charred skin, it is an unexpected softness into the mouth, and some hot juices together with the meat filling enhance the taste of the cake and also enhance the aroma of the cake.
When the skin of the mille-feuille meatloaf comes into contact with the lips of the teeth, there is no reminder of the appropriate temperature, and when the soup that exists inside after biting is spilled, people find that the inside is still a little hot. The chopped green onion has also disappeared in the heat, and its presence may only be perceived in the aroma of the outer skin and filling. The next step is to share the practice:
<h1 class= "pgc-h-arrow-right" > mille-feuille meatloaf</h1>
Ingredients required: 400g minced meat, 4 green onions, 10ml light soy sauce, 10ml dark soy sauce, 10ml oil consumption, 10ml sesame oil, 10ml cooking wine, 10g salt, 10g pepper, 10g allspice powder, 80ml water, 400g flour.
Step 1: Pour the flour into a bowl, add half a spoonful of salt, add warm water while slowly stirring into a cotton flocculent, and then knead by hand to form a smooth dough. Cover with plastic wrap and wake up for about half an hour.
Step 2: In the process of waking up the noodles, we prepare the minced meat, first wash the pork with water, and then chop it up and set aside.
Step 3: After washing the green onion, chop it up and add it to the minced meat.
Step 4: Add a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, a spoonful of cooking wine, half a spoonful of salt, a spoonful of pepper and a spoonful of five-spice powder to the meat filling, then stir the green onion and meat filling in one direction, and then add water spoonful by spoonful, and slowly stir the water into the meat filling. Don't worry, the water should be added slowly, one spoon is stirred in and the next spoonful is added, and the water is stirred into the meat filling, and the baked cake will have gravy.
Step 5: When the noodles are almost awake, put some more dry flour on the board, and then knead the waking dough on the board. Divide the dough into several doughs of the same size, roll out the dough into round cakes, divide the circle into four parts, then cut it into two knives and cover three-quarters of the area of the circle with meat filling.
Step 6: Turn this circle a quarter,
And then a quarter of it slowly folded up,
Then pinch the seam tightly, flatten it with your hands, or use a rolling pin but not too hard, without deliberately rolling it into a circle, because it is not easy to roll out into a circle.
Step 7: You can use a pan or an electric cake bell to bake the cake, pour a small amount of oil into the pan, medium-low heat throughout the whole process, put the cake into the pan after the oil is hot, burn until both sides are golden brown, and then continue to burn for about ten minutes, because to cook all the filling, in this process pay attention to turning over the noodles to prevent frying paste. After baking, cut the cake into four parts, one is crispy in the outer crust, soft and tender on the inside, and the mille-feuille meatloaf with the gravy flowing out is ready.
<h1 class="pgc-h-arrow-right" > a summary of dumb rice</h1>
1. Friends who do not like to eat onion and ginger can choose to replace the minced green onion with onion and ginger water, and beat the onion and ginger water into the meat filling, which can be fishy or make the meat filling tender and juicy.
2. Because the noodles are relatively soft, so in the process of kneading the dough on the board, if the noodles are a little sticky to the board, don't worry, this is normal, you can spread a thin layer of dry flour on the board, and then knead it.
3. If the patties are thick and the skin is burned on the outside and not yet cooked, you can add a little water to the pot, then cover and simmer.
The crispy crust and tender and juicy filling, the salty juice bursts out of the crust, and the onion flavor occupies the taste buds. Such a crispy, salty and juicy mille-feuille meatloaf, do you want to try one?
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