The thousand layers of meat pie, listening to the name can be known that there are many layers, each layer and very thin, a layer of meat stuffing sandwiched in the middle of the pie crust, the outside is crispy and tender, crispy and not greasy, a bite of super satisfaction. Although the lasagna is delicious, but many people do not know exactly how to do, today we will share the detailed practice, from the dough, to the filling, and then to the package and branding, each step in detail, the practice is actually very simple, the following take a look at it!

Required ingredients

Meat: 300 grams of flour, 190 grams of water

Meat stuffing: one kilogram of minced meat, one tablespoon of salt, one tablespoon of pepper, one tablespoon of soy sauce, one tablespoon of oyster sauce, a little bit of minced ginger, a large handful of chopped scallions, 15 grams of cooking oil

Detailed Steps

1. First of all, the noodles, the bowl to add 300 grams of glutenous flour, with 190 grams of Warm water and noodles, mixing while pouring, stirring to flocculation after kneading into a dough, the beginning of the kneading is not smooth, first covered with a lid to wake up 10 minutes.

2. It is easy to knead the dough after waking up, and after kneading smoothly, cover and let it rise for 30 minutes.

3. Now to mix the filling, a catty of pork into minced pork, pork is best to choose 7 points of lean and 3 points of fat, so that the taste is better, and then add a spoonful of salt, a spoonful of pepper, a large spoonful of soy sauce, a spoonful of oyster sauce, a little minced ginger, mix well.

4. Stir until the meat mixture is sticky and strong, add a large handful of chopped green onion, and then add about 15 grams of cooking oil, mix well again, so that the filling is ready.

5. Sprinkle a little dry flour on the board, put the dough on it, and then divide it into four equal parts, folding each small portion from all sides to the bottom, organizing it into a round shape, and cover it with plastic wrap to prevent it from drying out.

6. Starting with the first dough ball, flatten it out and roll it out into a large, thin circle, cutting a slice from the center to the edge.

. Spread 3/4 of the meat mixture on the round cake, giving it a flat, even spread, leaving a little bit of empty space where the cut was made and around the edges.

8. Fold the meatloaf down from the part without meat filling, and then press the edges, and then to the side of the fold, and so on three times, and the last time the edges of the meatloaf pinched tightly, to prevent the exposure of the filling, so that a lasagna of meatloaf biscuit billet is ready, this package is simple and multi-layered.

9. The lasagna biscuits are gently rolled out with a rolling pin to make them thinner and easier to cook.

10. Add a little more cooking oil to the pan, add the lasagna biscuits, brush the top of the biscuits with a layer of cooking oil to lock in the moisture, and cover with a lid and cook slowly over low heat for about 3-5 minutes.

11. Cook until the edges are browned and the bottom is golden brown, then turn over and cook, covered, for another 3 minutes.

12. Cook until both sides are golden brown, then flip a few more times and cook for a little longer so that the inside of the lasagna is fully cooked through, keeping the heat low throughout.

Cookies cooked out of the pot, give it a cut, cut when you can hear the sound of the crust crispy, from the cut surface can see that the lasagna made in this way, the internal skin thin layer of more trapped enough, the outer layer of crispy, soft inside, the meat filling fresh, very tasty.