The most common ingredients, fresh and toothy in another way, layers of crispy and fragrant, delicious and satisfying, I want to praise it after eating

Today I will share a mille-feuille meat patty, one roll and one fried, delicious and satisfying, not only the crispy texture of the meat box, but also the tenderness of the dumplings, with layers of materials and layers of crispy

In addition, corn flour is added to it, which has a rich taste and simple method, and is very nutritious for breakfast

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Dough: 250 grams of white flour, 50 grams of cornmeal, 3 grams of salt, 180 ml of water

Filling: 400 grams of pork, half a carrot, half a zucchini, 1 egg, 5 grams of cooking wine, 10 grams of dark soy sauce, 5 grams of light soy sauce, 5 grams of salt, 5 grams of sugar, 5 grams of chicken essence, a little pepper

1. Pour 250 grams of flour and 50 grams of corn flour into the basin, add 3 grams of salt to increase gluten, mix with 180 ml of warm water, stir while adding water, stir until you can't see the dry flour, knead into a dough, and cover the dough for 30 minutes

2. When the dough is resting, prepare the filling, cut the carrots and zucchini into thin strips, add 2 tablespoons of salt and marinate for 15 minutes

3. After marinating, wash the salt, squeeze out the water, and chop it into minced pieces

4. 400 grams of pork, first cut into small portions, then ground into minced meat, pour into a bowl, pour in chopped carrots, zucchini, knock an egg, put 5 grams of cooking wine, a little pepper to remove the smell, then add dark soy sauce to color, salt, sugar, chicken essence, light soy sauce to taste, stir clockwise, the meat filling begins to become sticky, and it's good

5. The dough is also well proofed, very soft, take it out and knead it smooth, and divide it into 3 parts of uniform size

6、取一份整理成圆面胚，先不要撒干面粉直接搓长，然后按扁，再擀成长方形大面饼，不需要擀得‬很薄，避免露馅，放上肉馅，把它抹平整一些，两边和两头留一些空白

7. Then start to fold from one end, press the edge tightly every time you fold, pinch the seal tightly after folding, and the embryo will be ready

8. Pour oil into the electric baking pan, heat the oil into the cake base, cover the lid and fry slowly over low heat, you can choose a higher lid to avoid squeezing and deformation

9. After frying for 2 minutes, the bottom has been colored, turn it over, and fry it for another 2 minutes, during which it should be turned over more, fry until the color is slightly yellow, pour in 2 tablespoons of boiling water, wait for the water to dry up, the surface is golden brown, press it to quickly rebound, and you can get out of the pot

Cut it and take a look, the layers are clear, the filling is full, and the dough is very chewy, soaked in soup, and it is very fragrant

Tips

(1) The longer the dough rests, the better the ductility, the easier it is to operate, and the richer the layers

(2) When panning the pancakes, turn on a low heat throughout the whole process, because the cakes are too thick, they should be turned over more, so that they can be fried thoroughly, but they will not be blackened

(3) When frying until slightly yellow, be sure to add a little water, so that there will be no situation of cooked on the outside and raw on the inside