Rice Cooker Hair Noodle Version--fried Meatloaf
1.
Yeast is dissolved in warm water, poured into flour with appropriate amount of sugar and salt, and stirred into a flocculent shape.
2.
Knead into the "three light" dough, that is, basin light, surface light, and hand light.
3.
The dough rises to 1.5 to 2 times its original size.
4.
Make mince while waiting. It is best to use three fat and seven lean pork as the stuffing.
5.
Add minced ginger, salt, cooking wine, sugar, light soy sauce, dark soy sauce, pepper, bean paste, chives, and chicken essence to the meat filling, mix well, add water in portions, and stir in one direction.
6.
Vent the fermented dough, knead it into a smooth ball, knead it into a long strip, and cut it into even small doses.
7.
Roll out into a round piece with a thick middle and thin sides.
8.
Put the meat on it.
9.
Knead it into a bun shape without being too regular.
10.
Press the pleats down to form a thinner cake.
11.
Brush the bottom of the rice cooker with some oil and add the meatloaf.
12.
Press the cooking button to fry.
13.
After jumping into heat preservation, turn it over, and then press the cooking button to fry until golden on both sides.
