Famian Melaleuca Chive Meatloaf

Name: Famian Melaleuca Chive Meatloaf
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 340g Dough; 2g Dry yeast; 340g Leek minced meat; a little Alkaline Noodles

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

I don’t want to use the leftover dough and meat for making dumplings. I think of seeing Jingdong meat pie, dead dough, pure meat filling a long time ago. You can also use this leek minced meat to perform it once. However, the old man prefers to make the dough, add some yeast, and turn the dead dough into the first dough.
Skin and meat 1:1, presumably enough stuffing. Add a little alkali to the dough that has been made. In fact, it is completely unnecessary. It is purely a psychological placebo. The rolled dough is covered with thick fillings, and four cuts are made according to the nine-square grid and layered on top of each other. Fry in a pot with water, it can be done without water, it is just that the fried cake with water is more moist and soft. Burning on both sides, some can't hold back. Immediately cut open, layer upon layer, embedded with ruby-like flesh.
While it's hot, the most fragrant. . . . "

Ingredients

Famian Melaleuca Chive Meatloaf

1. Ingredients: 340 grams of dough, 2 grams of dry yeast, a little alkaline noodles, 340 grams of leek meat

2. Dissolve the yeast with a little hydration.

3. Pour into the dough and knead well,

4. Put in a large bowl and leave to ferment in a warm place.

5. The dough has grown to double.

6. Dissolve the alkaline noodles with a little hydration,

7. Add it to the dough,

8. Knead well.

9. Divide into two equal parts.

10. Roll into a square.

11. Spread half of the filling on the dough, leaving a blank in the lower right corner.

12. Use a knife to cut four cutting edges on the upper and lower sides of the Jiugongge to cut off the dough.

13. Flip up the blank dough sheet and fold it on top of the meat filling.

14. Then fold the top sheet toward the middle.

15. Fold the formed square toward the center.

16. Continue to fold the bottom sheet toward the middle,

17. The upper sheet is also folded toward the middle.

18. Follow the same procedure, stack them all into a thick square.

19. Roll thin.

20. Put a saucepan on the fire, heat up, and pour some oil into it.

21. Put in the dough and press lightly to flatten it,

22. Add a small amount of water,

23. Close the lid immediately and simmer for a few minutes.

24. The water completely evaporates, the scorching fragrance wafts from the bottom of the pot, and the cover is uncovered.

25. Turn it over and burn the other side to a golden color.

26. Golden on both sides, out of the pot, cool slightly.

27. Cut into pieces and serve while hot.

Tips:
Here, the ready-made dead dough is added to the yeast to make the dough. If there is no dead dough, you can directly use flour to make the dough.
It is not necessary to add water when frying. The frying time needs to be adjusted according to the actual situation.