How to make the mouth-watering Shandong famous food [Hot Noodle Thousand Layer Beef Patties]

Overview

Thousand-layer meatloaf is a Han Chinese pasta snack and one of Shandong’s famous delicacies. This kind of cake is wrapped with a layer of dough on the outside and dozens of layers on the inside. It is crispy on the outside and soft on the inside, and tastes delicious. But it is said that there is another saying that Xi'an also has thousand-layer beef patties. Bai Juyi, a famous poet of the Tang Dynasty, wrote in his poem "Send Flax Cake to Yang Wanzhou": The flax cake is modeled after Kyoto, with crispy noodles and fragrant oil. It is sent to the hungry Ambassador Yang. Regardless of whether the legend is true or false, this Thousand Layer Beef Patty is widely loved for its golden color, distinct layers, crispy outside and tender inside, crispy and delicious, oily but not greasy, and overflowing with fragrance. What's more important is that its production process is very ornamental. The dough is as thin as paper. Especially when the meatloaf is about to be taken out of the pan, the mouth-watering aroma overflows and whets your appetite. It smells good, looks good and tastes great. How can you make this kind of Thousand Layer Beef Patties that everyone loves and never gets tired of eating at home? First, we need to start with kneading the dough, and knead and heat the dough to make the crust crispy on the outside and soft on the inside. Second, you need to add enough pepper water to the beef filling to stir it out to make the beef tender. Third, after rolling out the dough, divide it into tic-tac-toe shapes. Fourth, a thin layer of olive oil should be brushed on the dough to make the layers of the cake more distinct. Fifth, the electric baking pan or pan should be preheated to a high temperature. When searing, it must be changed to medium-low heat to slowly cook the meat inside. The temperature should be slightly higher before taking it out of the pan, so that the baked cake skin will be crispy and will not retain oil.

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• banquet dishes
• shandong snacks
• beef
• cooking wine
• green onions
• olive oil
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Knead the dough first, pour 300 grams of flour into 80 grams of hot water at about 80 degrees, use chopsticks to mix it into a snowflake shape, then add 80 grams of cold water and knead it into a smooth white dough, cover it with plastic wrap and leave it for 20 minutes.

   

2. 2 Soak the beef in cold water to remove the blood and cut into small dices.

   

3. 3 Chop green onions and ginger into fine pieces.

   

4. 4 Soak the peppercorns in warm water in advance, and add cooking wine to the diced beef.

   

5. 5 Pour in soy sauce and salt.

   

6. 6 Add sugar and olive oil.

   

7. 7 Drizzle in sesame oil and add chopped green onion.

   

8. 8 Pour in the minced ginger and mix well, pour in the pepper water and use chopsticks to stir in one direction until gluten appears.

   

9. 9 Take out the dough and divide it into four parts. Knead one part evenly and let it rest for a few minutes. Roll out the rested dough into a large piece.

   

10. 10 Place an appropriate amount of the well-mixed meat filling in the middle of the pie crust, cut it four times into a tic-shaped shape with a knife, leaving a blank space, and cover the remaining part with the meat filling.

    

11. 11 Use a knife to cut two slits on each side of the dough piece, as shown in the picture, fold the dough piece from the blank side, and fold the other side in half.

    

12. 12 Fold it to the middle, fold the sides again like the middle, and fold them in sequence.

    

13. 13 Fold it into a square cake, press it gently with your hands, and then roll it into a thicker cake. Preheat the electric pan with a little oil, put in the rolled cake, reduce the heat to medium-low and fry until both sides are golden brown, then cut into pieces and put on a plate.