Lasagna is a delicious food that can be used for breakfast or dinner, filling and appetizing. The lasagna is also very delicate, its crust must be made in many layers, so that the texture will be good. Here are a few ways to make lasagna. Keep the lasagna made crispy and crunchy.

Raw materials: 1000 grams of flour, 250 grams of old fat, 25 grams of soybean oil, alkali moderate.

1. Prepare the right amount of flour in advance, pour the flour on the cutting board, add the old fat, 500 grams of warm water, synthetic hair alcohol dough. When the fermented dough is carried out, add the appropriate amount of caustic soda solution, knead well, slightly molasses.

2. Roll the dough into strips, every 100 grams of 1 agent, the agent will be rolled into strips, with a rolling pin into a wide rectangular-shaped sheet, and then brush with soybean oil, slightly sprinkled with dry flour, and then folded from left to right, standby.

3. Wrap each side of the dough tightly and roll it into a wide oval-shaped cake, then use a mallet to crush the top edge of the cake into a prismatic block pattern.

4. When the stainless steel steamer gas is short, the biscuit billet into the drawer, with the fire steam about 20 minutes that is cooked, remove, with a knife in the middle of the cake cut a knife vertically, the cake gently knocking, see the layer, the code into the plate.

Materials: 200 grams of flour, 1 gram of yeast, 125 grams of water.

Accessories: 30g oil, 2-3g salt.

1. Knead all ingredients into a smooth, soft dough, round into a bowl and ferment until double in size.

2. Mix the flour, oil and salt into the shortening.

3: Remove the dough from the bowl, knead out the air bubbles, and shape into a thick strip with a slightly thicker end.

4: Sprinkle the dough with flour and gently roll out the dough into a wide sheet, then roll out the rest of the dough into a wide sheet.

5: Brush evenly with shortening, leaving the edges of the wide end unbrushed (for later gluing).

6: Starting from one end, fold up the width equal to that of the long strip (i.e., fold out a nearly square piece of dough).

7: Finish by wrapping the sides with the extra pastry from the wide end and pinching.

8: Relax for 10 minutes, then gently roll out and thin into a pie dough.

9, pot dry pan heat, the biscuit into the biscuit, low heat cooking until both sides of the golden color evenly.

Materials: 20g stranded meat, 50g dough, moderate oil, moderate hot sauce.

1, minced meat with the right amount of salt, water, hot sauce, mix well, you can mix a little thin.

2, with and good dough, the board sprinkled with dry flour, rolled into a large sheet of dough.

3, use the back of the spoon to spread the meat mixture evenly on the dough sheet.

4: Roll up slowly from one side.

5: Stretch from one end and slowly roll into a roll.

6: Tuck the closure underneath.

7: Gently flatten with your hands.

8: Roll out gently, not too thin.

9, pour oil.

10, put the cake into the small fire slowly cook, you can also cover the lid.

11, one side of the cooking is good, turn over and continue to cook.

12, good cooking hand torn into pieces, super fragrant.