Kyoto Meatloaf

Name: Kyoto Meatloaf
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some All-purpose flour; Some Minced pork; Some Cooking oil; Some salt; Some Soy sauce; Some Delicious; Some pepper; Some Chicken noodles

by Heart Song Journey

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The weather turns cooler, and my appetite is open. I just woke up on Sunday morning and was still lying in bed. I planned to cook a few more dishes and take a few more dishes while I was resting, so I got up quickly and went to the vegetable market to purchase ingredients immediately after washing. After a busy day, I made Kyoto meatloaf, garlic vermicelli shrimp, fried glutinous rice, fresh meat wonton, pork stewed vermicelli, etc. Kyoto meatloaf was wiped out in a while. "

Ingredients

Kyoto Meatloaf

1. Add warm water to the flour in portions, and use chopsticks to stir it into a snowflake shape and a dough

2. Cover with a cloth and let for 15 minutes

3. Pork chopped into puree

4. Sliced ginger onion

5. Put salt in the minced pork, delicious, soy sauce, pepper, chicken powder and stir vigorously

6. Add the water that has been soaked in shiitake mushrooms to the minced ginger onions (you can add water if you don’t have soaked shiitake mushrooms) to make ginger onion juice

7. Add the ginger onion juice in portions, stir into a gelatinous shape and marinate for 15 minutes

8. The awake dough is rolled into a long strip, cut into a suitable size of dough, and rolled into a thin dough. Cut an opening on the dough to the center.

9. Add a layer of meat filling on the dough as shown in the picture

10. Fold the dough without meat filling as shown in the picture

11. Fold in half as shown

12. Finally squeeze the cuff

13. Heat the pan, brush with a layer of oil, put the meatloaf in and bake for about three minutes to let the cake set

14. Add water, cover and simmer for five minutes

15. Open the lid when the water is almost dry, turn it over and fry until it is golden brown

Tips:
1. Warm water and noodles will make the meat patties crispy on the outside and soft inside.

2. The dough and dough should be slightly softer than the dumpling noodles. When rolling, the cutting board can be coated with some oil to prevent the skin from sticking.

3. Roll out the skin as thinly as possible, a little more meat is delicious