Jingdong Meatloaf

Name: Jingdong Meatloaf
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 350g pork; 1 piece egg; Some Shimizu; 75g very light blue; 10g ginger; 15g Dry sauce; 5ml Soy sauce; 15ml Delicious; 3g salt; 3g Five spice powder; 25ml Peanut oil

by Fat man

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

. Jingdong meat pie originated in the Sanhe and Dachang areas of JD. It was a popular food that existed a long time ago. It was created by Yang Jinglu (alias Cannabis VII) in Xiadian Town, east of Beijing. It is said that Emperor Qianlong passed by here in 1770 and tasted this kind of meatloaf. He was full of praise for its color and fragrance. Since then, Jingdong meat patties have boomed, and they are still loved by many Beijingers. "

Jingdong Meatloaf

1. Put the flour into the basin and beat an egg.

2. Add an appropriate amount of water and knead into a slightly softer dough.

3. Cover with wet dragon cloth and wake up for 10 minutes.

4. Knead it again and continue to wake up for 20 minutes.

5. The pork is chopped into meat.

6. Finely chop the green onion and ginger.

7. Put the minced meat into a container and add peanut oil, dry sauce, soy sauce, Mei Ji Xian, five spice powder, and salt in one direction.

8. Take an appropriate amount of dough and roll it into a pancake, and then spread a layer of meat filling evenly on it, taking care not to spread the edges of the dough.

9. Make a cut along the radius of the pie.

10. Fold up along one side of the cake.

11. Fold to the right again.

12. Fold down again.

13. Press the edges firmly with your hands.

14. Put the finished pie in an electric baking pan.

15. Spread a layer of oil on the top and bake it.

Tips:
1. Be soft when making noodles.

2. If there is no dry sauce, you can replace it with yellow sauce or sweet noodle sauce.

3. Don't smear stuffing on the edges of the dough.