[beijing] Homemade Meatloaf

Name: [beijing] Homemade Meatloaf
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Flour; Around 380g Water for flour; 500g Pork filling; Some Green onions; a little Vegetable oil; Some Soy sauce; Some salt

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The meatloaf is delicious and not difficult to make. If you can't make a thousand layers, you can't remember the folding method, let's make a simple one, and it can still be made into a thousand layer meatloaf. The dough for the meatloaf must be soft. The dough made by doing this is soft and chewy, not dry or hard. I put a lot of green onions in the meat filling to enhance the flavor, and it can also add a variety of vitamins and minerals. It can also be said that this is a classic filling.
Not long after eating the New Year’s Eve dinner, the belly is still full of intestinal fat, so the meat in this meatloaf can be adjusted as you like. Putting some cabbage or other vegetables will not only increase the nutrition, but also relieve the greasy. "

Ingredients

600g Flour
Around 380g Water For Flour
500g Pork Filling
Some Green Onions
a little Vegetable Oil
Some Soy Sauce
Some Salt

[beijing] Homemade Meatloaf

1. Knead the dough first, and then knead it again at about 20 minutes, you can get a very moist and soft dough.

2. Stir the pork filling with soy sauce, light soy sauce, salt, and a small amount of water to taste

3. Chop the green onions into the meat bowl, stir well, add salt if it is not salty

4. 4 portions of dough

5. Take one portion and roll it into a thin rectangular dough sheet, and spread two-thirds of the meat filling

6. Fold the blank dough on the right to the stuffed side to cover the meat

7. Fold the dough with meat filling on the left side to the right, and pinch the joints and the top and bottom sides tightly to prevent the soup from leaking when baking.

8. Put a layer of oil in the baking pan, put the meat patties in, and apply a thin layer of oil on the surface with a brush

9. After the bottom surface is set, turn the cake over, low heat, cover the lid, and fry both sides until golden

10. It's very simple to want to be a mullet patties. One patties are divided into two halves, and when you stack them up in half, they will become four parts. If you stack them up, it will become a mullet! Moreover, our patties are thinner and faster to bake, and you don’t have to worry about them being unfamiliar.

Tips:
Don’t put too much water into the meat filling. If there is too much water, the meat filling will shrink when it is mature, and it will not appear too much meat;
Try to make the dough softer, and roll out the dough as thinly as possible, so that more fillings can be placed, making the skin thinner and thicker;
When eaten with vinegar, it is more flavorful.