1. Put an appropriate amount of minced pork or minced beef into a small bowl, add an appropriate amount of wine, a small amount of salt and pepper, stir well, cover with plastic wrap, and marinate for about half an hour, if time permits, you can marinate for 3-4 hours. One quarter of the yellow onion, chopped and set aside.
2. Beat an egg into the marinated minced meat, add the chopped onion, a small amount of starch, a suitable amount of bread flour, and stir well, a meatloaf with a diameter of 5 cm and a thickness of about 2 cm, and set aside.
3. Put 10-20g butter in the pan, heat the pan, put the meatloaf into the pan, fry for 2-3 minutes on each side, then pour about half a cup of water, a small amount of dark soy sauce, some tomato sauce, some red wine, use chopsticks Or stir the tomato sauce evenly in the water with a spoon, cover the pot, simmer for 5-10 minutes, open the lid, collect the juice on high heat, and finish.
Tips:1. Pork minced meat is best to choose 80% lean meat, most of the beef minced meat is more than 95% lean meat, but the taste of beef is obviously better than pork.
2. Onions must be chopped very finely, and not too much, otherwise the meatloaf will be easily scattered, usually half a fist-sized minced meat can be filled with 1/4 yellow onion or less, depending on the individual Taste.
3. Don't put too much starch, bread flour should also be appropriate, if too much will affect the taste, or cause the patties to be too dry and easy to disperse.
4. It is best to cook the meatloaf on both sides, so that it will have a tender texture on the outside and tender inside after it is braised.
5. Chefs who are worried about the hygiene of raw meat can simmer the patties for a longer time.
6. Don't put too much old soy sauce, it's mainly used for grading.
7. The juice should be thicker to be delicious. The specific method to check is to tilt the pan slightly. If the soup looks very viscous and flows very slowly, it is fine. If the water is too little or the juice is too thick, it will become tomato noodles. The pimple, the chefs have to find out for themselves.
8. Chefs who cannot get up in the morning can make the meatloaf the night before, cover it with plastic wrap and put it in the freezer layer of the refrigerator, and take it out the next day and fry it. Of course, the meat will be a bit hard after freezing. The fresh and tender taste of the meatloaf that has not been frozen is incomparable.
9. It is said that the tomato sauce can be replaced with curry cubes. I have not tried it specifically, it depends on how the chefs play.
10. This dish has a good taste with rice. The side dishes can be fried corn kernels, boiled carrots, and broccoli with some salad dressing.
11. If you want to serve as breakfast, the best bread is whole wheat bread. Note that it is the whole wheat bread in the shape of a football, not sliced whole wheat toast.
