Noodle machine makes pickled mustard and fresh meat layer cakes
Overview
Thousand-layer meatloaf is a Han Chinese pasta snack. It has a unique secret seasoning formula made of more than a dozen kinds of spices. Its noodles are crystal clear and the meat filling is fresh and tender. It is loved by consumers for its golden color, distinct layers, crispy outside and tender inside, crispy and delicious, oily but not greasy, and overflowing fragrance. What's more important is that its production process is very ornamental, and the dough is as thin as paper. Especially when the meatloaf is about to be baked, the mouth-watering aroma overflows, whetting your appetite. It smells good, looks good, and tastes great.
Tags
Ingredients
Steps
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Prepare materials
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Pour the flour into the noodle machine, close the lid and start kneading. Measure the water in the water cup and slowly add it into the flour. The dough here should be softer and there will be more water. Knead it twice and let it rest for 15-20 minutes
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Cut the pork belly into small pieces and chop into minced meat, mince the pickled mustard,
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Add a little salt, oyster sauce, light soy sauce, five-spice powder, pepper, Knorr chicken powder, and cooking wine to the meat filling. Use chopsticks to stir in one direction until strong,
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Then mix the pickled mustard into the meat filling and set aside
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After the dough has woken up, turn it out manually and change the dumplings beforehand.
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Cut the pressed dough into about 25cm long pieces, spread the meat filling evenly, leaving a small section at one end without filling,
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Roll it up from the stuffing side,
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Seal both ends and flatten slightly with your hands
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Sprinkle the dough with flour to prevent it from sticking, and roll it out slightly with a rolling pin.
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Heat a little oil in the pan and fry the cake until golden brown on both sides,
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Fry the pancake until golden brown on both sides and then cut into pieces and serve
