Panlong meatloaf, crispy on the outside and soft on the inside, take a bite, full of meat filling, every bite is satisfied,

Today I will share with you the recipe of a meat patty - fresh meat and shallots panlong pie,

Many people like mille-feuille patties, but feel that mille-feuille is not easy to succeed, then try this pie, which is simpler than mille-feuille patties and suitable for novices. The finished pie is golden and crispy on the outside, the filling is fragrant and soft, and when you bite into it, it is full of fragrance, and it is not lost to the mille-feuille meatloaf.

——Pork and shallots plate dragon cake—— (3 servings)

【Ingredients】

Ingredients: 400 grams of flour, 400 grams of pork filling, 100 grams of shallots

Excipients: 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1 tsp cooking wine, 10 grams of minced green onions, 5 grams of minced ginger, a little white pepper, a little monosodium glutamate, appropriate amount of salt, sesame oil

【Directions】

Step 1: Directly warm water and dough, 400 grams of flour plus about 230-240 grams of warm water knead into a relatively soft and smooth dough, cover with plastic wrap and relax for 30 minutes. (The water absorption of flour is different, so increase or decrease according to the water absorption of your own flour)

Step 2: When the dough is relaxed, the filling is processed, and the filling ingredients are displayed: pork filling, shallots, oyster sauce, light soy sauce, dark soy sauce, etc

Step 3: Add minced green onion, minced ginger, white pepper, 1 teaspoon cooking wine, 1 teaspoon dark soy sauce, 2 teaspoons light soy sauce, 1 teaspoon oyster sauce and a pinch of salt to the minced meat and stir well.

Step 4: The stirred meat filling is delicate and viscous, and slightly strong.

Step 5: Pat the white part of the green onion with a knife flattened, or cut each green onion white lengthwise. (The white onion is relatively hard, pat it flat or cut it and then cut it, so that the white part of the green onion is not easy to break the dough when it is baked later)

Step 6: Cut into chopped green onions.

Step 7, cut green onion into the prepared meat filling, sesame oil and cooking oil poured on the shallots, now do not need to mix the filling in advance, when you use it and then mix well.

Step 8: Put the loose dough on the board and divide it into agents of similar size (Ze Rui's mother divided 5 agents, and divided several agents at will, according to the size of her pot)

Step 9, each agent is rubbed for later use, take a kneaded agent and rub it again, and flatten it by hand.

Step 10: After flattening, roll out into a narrow and slightly thin dough, and spread the meat filling on two-thirds of the side of the dough.

Step 11: Roll up from the end of the minced meat and roll it into a slender meat roll.

Step 12: Roll the rolled meat rolls from one end to the other.

Step 13, after the plate is finished, gently press it by hand, press it into a slightly thinner cake blank (you can directly thin it by hand, and roll it out with a rolling pin to roll out the meat filling to the side, which is uneven)

Step 14: Put a little more oil in the frying pan, put in the cake blank, and fry over low heat. (Frying pan, electric baking pan will do)

Step 15: Set one side and fry the other side until both sides are golden brown and ripe.

It's out of the pot! Crispy on the outside and soft on the inside, golden skin, full of meat filling, every bite is satisfied, the second one has just come out of the pot, and the first one has been eaten~~

Tear open a pie and take a closer look, the dough wrapped in meat filling inside is very thin, and the soup soaked in the filling is oily and soft~~