Thousand-layer meatloaf
Overview
Thousand-layer meatloaf is a traditional pasta snack. According to legend, during the Tang Dynasty, people came to the ancient city of Chang'an (now Xi'an) to pay homage to Xuanzang in gratitude for his return from the Western Regions to collect Buddhist scriptures. The chef brought this food to the palace, and after careful improvement, it became a very unique royal snack. As time went by, this unique palace royal meal spread to the people and was called: Thousand Layer Meat Pie; and it has been passed down for thousands of years to this day. The imperial crispy beef patty that almost everyone in old Beijing knows is this Thousand Layer Meat Patty. With the passage of time, Thousand Layer Meat Pancakes are now available all over the country. The cooking method and taste are also slightly different due to local differences, but the same thing is: the rolled pancake skin is covered with a lot of meat fillings, layered on top of each other, and then both sides are slowly cooked over low heat. Slowly cooked; the cooked meat patty is golden in color and is really beautiful. After cutting it, the visual effect of a thousand layers of distinct layers of patty and meat is displayed in front of the eyes; one bite: the pie crust is crispy and the meat is tender and juicy. It is really delicious and satisfying. Because that guy usually likes to eat all kinds of scallion pancakes, soy sauce pancakes and meat pancakes, and there happened to be a small bowl of meat filling left over from making dumplings the day before, so I thought of doing it for him. I decided to learn how to make thousand-layer meatloaf; haha: Although I was very busy during the making process, seeing him happily eating it made everything worthwhile.
Tags
Ingredients
Steps
-
Prepare warm water, flour and pork stuffing: add onions, ginger, cooking wine, dark soy sauce, salt, sugar and five-spice powder in advance and stir evenly.
-
While pouring warm water, stir the flour into a fluffy consistency.
-
Knead until smooth and covered with film for about 30 minutes.
-
After deflating, divide it into 2 parts, roll one part into a large piece, and cut it with a spatula as shown in the figure.
-
Except for leaving a blank space in the lower right corner, spread the pork filling evenly on other areas.
-
Fold the lower right corner in half towards the middle.
-
Then fold the lower left corner in half towards the middle.
-
Flip onto second slice.
-
Repeat steps 6 to 8 to fold and gently pinch to close.
-
Use a rolling pin to gently roll it into a medium-thick flatbread.
-
When the pan is hot, add a little rapeseed oil and add the patties.
-
Cover, turn to minimum heat and sear slowly.
-
After about 8 to 9 minutes, flip over, cover and continue.
-
Fry for another 8 to 9 minutes and turn off the heat.
-
Cut it up and eat it hot, it tastes great.
