How to make layers of small meat patties

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  1.With just a few rolls, you can make layers of small meatloaf, golden in color and overflowing with fragrance.The meatloaf makes you want to take a bite as soon as it comes out of the pan.Do you want to try it?

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  2. (boiling water) blanch the noodles first, then use chopsticks Mix the noodles evenly.

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  3.Put the noodles into cold water and use chopsticks to turn the noodles into a flocculent shape.

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  4.1.Knead the dough smooth and apply a layer of oil on it (to prevent it from drying out) ) Cover with plastic wrap or a tight lid and bake the noodles (three to four hours)
  2.If you mix the noodles the night before and put them in the refrigerator to bake, the effect will be better when you take them out the next day.good.
  

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  5.1.After the dough is cooked, sprinkle flour on the chopping board.Knead the dough and divide it into portions.
  2.Find something to cover it with, and hold it one by one to prevent it from drying out.

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  6. Roll out into long strips.(Depending on the size and width of the pot, you can control it yourself)

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  7. Trim the edges and remove the excess Cut off part with a knife.

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  8.1.Everyone should be able to prepare the meat filling, which is ( Dumpling meat filling) so I didn’t include pictures of the filling process.
  2.Key points for adjusting the filling: After putting all the ingredients into the meat filling, use chopsticks to stir clockwise evenly, then add a little less water (to prevent the meat filling from being too dry) and continue to mix evenly, and finally Add salad oil.
  3.Spread the prepared meat filling thinly and evenly on the top.Do not apply meat filling on the four sides and leave it sealed.

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  9.Start folding once (the width is controlled by yourself)

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  10.Fold twice.

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  11. Fold three times.

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  12.The fourth folding is completed

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  13.1.After folding, if it feels thick, you can continue to roll it out (roll it on both sides) or not.You can also press it with your hands when putting it in the pot.
  2.If the dough is already very thin, there is no need to roll it out.

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  14. Brush the pan with oil and put the meat patties in.

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  15. Drizzle oil on top.

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  16. Fry until slightly brown and turn over, then drizzle with oil and continue frying system.

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  17.The color is getting darker and darker.

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  18. The meat patties are bulging, and the color on both sides has further deepened, which means that The layers of patties are already cooked and ready to be tasted.

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  19. Crispy and delicious, oily but not greasy, crispy on the outside and tender on the inside, simple and easy If you like the "Layers of Mini Meat Stuffing" you made, take action quickly!