How to make baby meat pie

Since the digestive ability of the baby's stomach is relatively weak, we usually cannot feed the baby food that is difficult to digest. For food such as meat patties, you can give the baby some, but not too much. Finally, only babies over 18 months old can eat meat patties. The method of making baby meat patties is relatively complicated. We need to roll the skin, and the skin should be rolled thinly so that the food will be more delicious.

1. Reference age: 18 months and above, babies who are not allergic to food materials Ingredients: 200g plain flour, 100g minced meat, 15g carrots, 30g onions, 1 egg, 4g sliced ​​ginger Cooking time: 60 minutes Difficulty: Intermediate

2. Pour 200 grams of ordinary flour into a large bowl, slowly pour water into the flour, and stir with chopsticks until it becomes floc-like while adding water. When kneading the dough, do not pour all the water in at once. Since the water absorption of flour is different, the amount of water will vary. It will be easier to control if you add water little by little. It is more suitable to use medium-gluten flour, or the commonly used dumpling flour or strong flour at home.

3. Stir until no dry flour is visible, then you can start kneading the dough.

4. Cover the kneaded smooth dough with plastic wrap and let it stand for half an hour. The resting time cannot be too short. The dough will be soft and extensible after resting, so that the pancakes will be easier to roll into thinner ones.

5. Wash and peel the carrots, then cut into small pieces.

6. Peel the onion and cut into small pieces.

7. Pour the pork filling into a bowl and add soy sauce and appropriate amount of salt. The meat filling with 30% fat and 70% lean meat tastes the best, and is fragrant and not dry.

8. Continue to beat an egg into the meat filling.

9. Stir the eggs and minced meat until they are thoroughly mixed.

10. Continue to add ginger slices, chopped onion and chopped carrot.

11. Use chopsticks to stir all the ingredients evenly in one direction and marinate for 20 minutes.

12. Take out the dough that has been proofed and cut it into two portions.

13. Use a rolling pin to roll it into a square shape. You can use your hands to adjust the shape during the rolling process. Try to make it as thin as possible, about 2-3 mm thick. When rolling the dough, sprinkle dry flour on the bottom and top 360 degrees, otherwise it will stick to the panel or mat. It would be embarrassing if you can't take it off.

14. Make two symmetrical cuts on the left and right sides of the rolled dough, leaving 1/3 in the middle without cutting it. The final cut will become a shape close to a nine-square grid.

15. Put the marinated meat filling on the dough, spread it evenly with a spoon, leaving the upper left corner without the meat filling. Don’t apply too much meat filling when spreading it. You need to leave a little space on the edges to facilitate folding and bonding, and to prevent the filling from leaking out.

16. Fold the right side towards the middle, and then fold the left side towards the middle. Press gently to make each layer as tight as possible.

17. Repeat the steps, fold both sides up, and fold all the layers into a close to square shape. Try to cover the entire pancake without exposing any flesh.

18. Pinch the edge seams of the folded meat patties, flatten them lightly, and slightly spread them out with a rolling pin. Just roll it gently. Using too much force will squeeze the meat filling out. Don't roll it too thin or the layers will be ruined. It will taste better if it's a little thicker.

19. Brush a thin layer of oil on a flat non-stick pan, slowly put the meat patties in, fry one side until golden brown, turn over and fry the other side, until both sides are golden brown. Remember to use medium or low heat throughout the process. If you use high heat, the inside will not be cooked through and the sides will be burnt.

20. After frying the meat patties, add hot water to cover one third of the meat patties.

21. The pancake is relatively thick and needs to be simmered for about 15 minutes. Be sure to use low heat throughout the process.

22. After all the water in the pot has dried up and the meat and noodles are cooked, you can open the lid. To judge whether the meat patty is cooked, you can press it with a spatula. If the inside of the cooked meat patty is fluffy and elastic, and there is no dent, it means it is cooked.

23. The crust is baked soft and fragrant, and the meat filling is especially fragrant. The Thousand Layer Meat Pie is out of the pan! Cut into small pieces and you can start eating.