Zucchini and pork lasagna recipe

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of making zucchini and pork lasagna.

1. Grate the zucchini into shreds, add a spoonful of salt and mix well. Marinate for a while and water will come out.

2. Wrap the zucchini shreds with a steamer cloth, squeeze out the water and put them into the meat filling. Add half a spoonful of salt and a little oil and mix well.

3. Once the dough and meat filling are ready, you can start making it. The meat filling is what is left over from steaming the meat. For details on making the meat filling, please refer to the blog post on the meat cage.

4. Divide the dough into two parts, roll one of them into a long strip, and roll one end wider to seal it.

5. Spread the meat filling all over the dough, leaving the wide end without the meat filling

6. Stack them up layer by layer

7. Final sealing

8. Press it flat and make it longer, put a little oil in the pan and fry it on low heat.

9. When both sides are fried until golden brown, you can remove from the pan and cut into triangles to eat.

For many mothers, their children’s nutritious food and good health are their greatest happiness. So today, the editor will introduce you to the zucchini and pork lasagna. Please make it for your children as soon as possible.