Mille-feuille pie
Overview
Pies can also be served as a main dish. The original recipe is to fry it without adding water. I am afraid that the meat filling inside will not be cooked well, so I add an appropriate amount of water in the middle of frying until it is cooked. Of course, if you can control the heat and fry it well, then the water can be omitted.
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Ingredients
Steps
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Add warm water to the flour and knead into a smooth dough, cover tightly and let rest for 15 minutes.
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Add salt, soy sauce, cooking wine, pepper, sesame oil, and dark soy sauce to the meat filling and mix well to form a filling.
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Chop green onions.
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Divide the dough into two or three portions and roll out into thin squares.
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Spread the meat filling evenly.
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Sprinkle with chopped green onion, cut one on each side, leaving the middle uncut (if you like spicy food, add appropriate amount of chili powder)
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Fold the left and right edges toward the middle and pinch tightly. As shown in the figure
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Put it on the upper level.
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Likewise, fold both ends toward the middle and press tightly.
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Finally, turn it over to the other layer and press both ends tightly. Finish with a little more compaction.
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The styling is complete.
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Add appropriate amount of oil to the pan, add the cake base and fry until golden brown.
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Add appropriate amount of water, cover the pot tightly, and simmer until the water is almost dry, then open the lid. At this point, keep flipping back and forth to cook. To prevent the dough from burning. (The original recipe was cooked without adding water)
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All fried products.
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Cut into pieces and serve.
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In order to make it easier for everyone to see clearly how to cut the dough, I will add a general picture of how to cut it. (Try to roll the dough as thin as possible, my dough is a bit thick)
