Door Tack Meatloaf

Name: Door Tack Meatloaf
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g beef inside; 150g Pepper water; Some salt; 1 tablespoon Soy sauce; 3 tablespoons sesame oil; A teaspoon Thirteen incense; A teaspoon Chicken Bouillon Powder; A teaspoon Black pepper; 1 tablespoon Haitian sauce; A teaspoon ginger; 100g Green onions; 350 Plain flour; 210g water

by The flying princess

4.7 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

I used to eat other people’s food outside. Today, let’s do it myself. This is the second time I’ve done it. I don’t feel that it is difficult to cook. It tastes good and my family likes it. Share it with you! This ratio can make about 16 door nails. The dough must be soft and the meat filling must be strong and delicious. I chopped the beef filling on the chopping board before starting to stir, so that it is easier to stir. "

Door Tack Meatloaf

1. Add flour, salt (1g), and water to form a soft dough (the amount of water can be adjusted appropriately, and the dough should be soft), set aside and awake for later use.

2. Add 150 water to the pepper, spring onion, and ginger, and heat in the microwave for 2 minutes. A bowl of pepper water is ready.

3. Put the seasoning (salt, chicken essence, thirteen incense, black pepper, sauce, minced ginger) into the minced meat and stir vigorously, add the peppercorns while stirring in the water, and finally put 2 tablespoons of sesame oil and stir well for later use.

4. Cut the green onions into chopped green onions. Don’t be too small. Put them in the stirred meat when you want to wrap them. Add a spoonful of sesame oil and stir slightly.

5. Knead the dough, take half and divide it into 8 small doughs, roll them into slices, and divide the fillings. The ratio is about 30g for the skin and 40g for the filling. Wrap it and set aside.