Palace Shortbread Meatloaf

Palace Shortbread Meatloaf

1. Add flour with appropriate amount of salt and use warm water to form a moderately hard dough, cover and wake up for 15 minutes (500 grams of flour, 7 grams of salt)

2. Then knead the dough again until the dough can pull out the thin fascia, and wake up again for 15 minutes

3. Then knead it from the middle to both sides into a long strip

4. Divide into several long doses

5. Then put the doses in a container, pour some oil into the container, coat each dose with the oil, cover it and wake up for at least half an hour

6. One catty of minced meat (cow, lamb, pork are all ok)

7. Ginger, green onion, pepper, cooking wine made green onion ginger water

8. I'm cutting more chopped green onions

9. One portion of spice powder (Chinese pepper, star anise, cinnamon, fragrant fruit, cumin, ginger each 20 grams, grass fruit, nutmeg, black pepper, white pepper each 5 grams, sauté in a pot over low heat, and beat into powder with a cooking machine ) If you are in trouble, just mix the pepper powder and five-spice powder directly (saute the ground pepper powder 2:1 part five-spice powder)

10. Appropriate amount of shortbread (Put an appropriate amount of flour in a bowl, heat the oil and pour it into the flour and stir well to serve as a shortbread)

11. Add 2 tablespoons of very fresh light soy sauce to the meat filling, 1 tablespoon of oyster sauce, 1⁄2 tablespoon of MSG, 1⁄2 tablespoon of sugar, 1⁄2 tablespoon of pepper, 1⁄2 tablespoon of thirteen spices, prepared scallion and ginger water, sesame oil, and salt.

12. Then beat in one direction until the glue is sticky, then beat all the green onion and ginger water in several times, and beat again until the glue is sticky.

13. Apply a layer of oil on the chopping board, and press the awake dough from the bottom up into a long strip by hand

14. Then roll it out from top to bottom into a wider strip

15. Spread a layer of pastry on the dough, then put an appropriate amount of meat filling on it and flatten it, sprinkle an appropriate amount of green onion on the meat filling, and evenly sprinkle a little spice powder on it

16. Pull the two heads on both sides of the dough to cross each other

17. Hold both hands on both sides and roll down

18. Spread the pastry underneath and stretch it all the time, stretch it while curling it, the longer it stretches, the more layers it will roll.

19. The little tail curled up to the end, put the little tail on the back

20. Then use five fingers to press a concave on one side of the noodle with your hand, and throw the noodle on the chopping board with the concave side down, let it rest for 10 minutes, and then make other noodles in sequence.

21. Take a loose dough and press it slowly from the middle to both sides with your hands. Don’t press too flat to prevent the skin from breaking out of the filling.

22. Put more base oil in the pan, put the cake dough in the low heat and fry slowly

23. Non-stop negative

24. Fry until it is fully cooked and golden and crisp on both sides (the effect is best with an electric baking pan, and the effect is good and can be fried a lot at a time)

25. Finished picture

26. Finished picture