Onion beef lasagna(yang cong niu rou qian ceng bing )

Onion beef lasagna

Introduction:

"There are quite a lot of non-staple food seasonings in the market now. You can try to make some Chinese and Western food at home, and the food made with mixed materials will be more distinctive. Today, we make a "onion beef thousand layer cake". This pasta is a pasta made by referring to the Western taste and using the Chinese method. The taste is quite good. The main methods are as follows

Production steps:

Step 1: add oyster sauce, yellow sauce, yellow rice wine, black pepper and monosodium glutamate into the minced beef, mix well, then stir up, beat the minced beef well, pour in a little sesame oil and set aside.

Step 2: make the dough; mix the flour with proper amount of cooking oil.

Step 3: mix with warm water to make a soft dough.

Step 4: knead the dough well and put a wet towel on the back cover to relax for 15 minutes.

Step 5: when making the patty, start mixing the minced onion into the stuffing.

Step 6: roll the dough into a thin oval skin and put meat on it.

Step 7: spread the meat stuffing evenly in three quarters of the dough, then fold one quarter of the blank space inward, and then pinch both ends firmly after folding.

Step 8: put the rectangular meat cake wrapped with meat stuffing into the electric cake pan, cover the pan and bake it.

Step 9: turn the pancake over slightly.

Step 10: after smearing oil on both sides, continue to cook until golden, then you can get out of the pot. After getting out of the pot, use a knife to cut the meat cake into a code plate, then you can eat it on the table. When you eat it, you can match it with millet porridge as above. A delicious thousand layer meat cake is ready.

Materials required:

High gluten flour: 300g

Edible oil: 30g

Water: 180ml

Minced beef: 200g

Minced onion: 100g

Oyster sauce: 30g

Black pepper: 1g

Yellow sauce: 30g

Sesame oil: 10g

Yellow rice wine: 20g

MSG: 2G

Note: This Patty features golden skin, layers of meat, juicy filling, delicious taste. Warm tips: 1. It's better to make the dough a little softer. You don't need to knead the dough after kneading. You can make it directly to keep the dough soft. 2. Because oyster sauce and yellow sauce are used as seasoning for meat stuffing, there is no need to add additional salt. 3. Don't add water when stirring the meat stuffing, because there is enough water in the onion. If you add extra water, the soup will be too much, and it's easy to make soup when soldering. This home-made pasta "onion beef lasagna cake" is ready for your reference!

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yang Cong Niu Rou Qian Ceng Bing