Chive Meatloaf
by Honey kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare materials
2. Add five-spice powder, light soy sauce, chicken essence, sesame oil and a little cooking wine to the pork filling to taste, add a little water and beat evenly, so that the meat filling is not too dry
3. Mince the ginger, chop the green onion and put the chopped green onion into the meat, stir well
4. Warm water and good noodles, knead well after proofing for 30 minutes
5. Divide into 4 equal parts
6. Roll out the dose,
7. Roll out the agent and spread the meat filling flatly on the dough. You can properly roll out the half of the meat that does not put the meat.
8. Cover the dough with meat filling and compact the dough
9. Fold into a fan shape, pinch the lace to close
10. Wrapped meatloaf
11. Put an appropriate amount of oil in the electric baking pan and fry the meatloaf
12. Until both sides are golden and the meat is cooked
13. Use a knife to cut the triangle
Tips:1. Sisters who like a lot of meat can use a three-piece method to wrap the meat filling. I have tried it. It is too thick to put too much filling. If the skin is too thin, it will be difficult to clean, so I used the folding method. This packing method is mid-range, and the half of the dough covering the meat will be rolled out a little thinner without affecting the taste!
2. If it is made with an electric baking pan, just press the meatloaf stall. If it is baked in a pan, it must be on a low heat, otherwise the skin will be good and the meat will not be cooked.
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