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
