Bergamot Patty
Overview
I remember when I was in college, one weekend, I took my close roommates to my aunt’s house, because my aunt’s house was not far from the school. My aunt made meatloaf for us. She first rolled the dough into a pancake, and then wrapped the meat filling in the pancake skin to make a meatloaf. At that time, I thought it was very delicious. The crust was crispy and the meat filling was oily when you bite it. My roommate and I ate so much that we couldn’t sit down. Before leaving, my aunt brought us all the rest. Looking back now, I still have to swallow a few mouthfuls of saliva. Now I will introduce this meat patty to everyone. If you like it, you can try it😋
Tags
Ingredients
Steps
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Knead the noodles with warm water, cover the lid and let it rest for a while
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Add green onion and ginger mint into the meat filling, add a spoonful of sweet noodle sauce, two spoons of light soy sauce, a spoonful of oil, an appropriate amount of salt, an appropriate amount of pepper powder, an appropriate amount of sesame oil, an appropriate amount of water, and stir evenly in a clockwise motion
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Crush the bergamot and chop it into pieces
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Add the meat filling and stir evenly in one direction
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Knead the risen dough until smooth
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Divide into two halves and roll one half into thin slices
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Apply an appropriate amount of vegetable oil, sprinkle with an appropriate amount of pepper powder, and an appropriate amount of salt
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Roll up
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Divide into four parts
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Stretch out and roll into a ball
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Roll out the dough
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Wrap with meat filling
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Wrap into buns
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Flatten
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Make the other half of the noodles. Pour oil into the pan and add the meatloaf
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Fry one side until golden brown and flip over
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Fry both sides until golden brown
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Finished product
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Finished product. The meatloaf skin made in this way is crispy
