How to make meatloaf and how to eat it well

flour

hot water

yeast

Cold meat (minced meat)

There are more onions, ginger and onions.

If you don't have soy sauce (bacon artifact), you can try seasoning it with soy sauce, sugar and thirteen spices.

salt

oil

The practice of meatloaf

Warm water melts the yeast, and a small amount of flour is poured in several times. Stir with chopsticks until there is no dry surface. You can cover it and rub it after waking up, which will be much easier. As for the amount of yeast, although it is much faster, the dough will have the taste of yeast. You can also add a little sugar to the normal amount of flour to help the yeast work. I usually use it according to the amount behind Angel's yeast bag, which is far less than the amount used to make bread.

Smooth surface, smooth hands, covered and fermented in a warm place.

Copying soy sauce, we can search the menu in the kitchen. I usually cook two bags of soy sauce 600ML at a time, plus more than half a catty of brown sugar, fragrant leaves, cinnamon, pepper, aniseed and angelica dahurica, about a dozen. Boil until about half of it becomes thick paste, and bottle it. Putting some bacon, stir-fry and cold dishes on weekdays can really be called an artifact.

Bacon, it is best to buy sour cold meat. I usually buy Luo Jin's meat stuffing, which is fat and thin, 10.5 kg. Half a catty of meat can make nearly 30 rolls. Don't add water to the meat, just add the copied soy sauce and put more. Chopped green onion and Jiang Mo, chopped green onion must be more, chopped green onion is not delicious if it is not rolled, and half a catty of meat needs an onion. It's delicious with a spoonful of oil, or without it. If you have fat, you will get oil. Add enough ingredients and stir. Don't draw water and stir it like wonton. If you stir them into minced meat rolls, you won't feel diced meat. It's not delicious Stir slowly and evenly. If the taste is not salty enough, add salt. Salinity is definitely higher than jiaozi wonton.

After the dough is ready, exhaust and divide it into pieces. Roll it into thin dough, spread it evenly with meat stuffing, roll it out and cut it into pieces. Modeling with reference to other formulas. Mine just rolls up and cuts chopsticks, pressing between my hands and twisting a flower roll in the opposite direction from head to tail.

Wake up in a warm place 15-20 minutes, put cold water on the pot, fire it, turn off the fire after 15 minutes, and the lid will never collapse immediately. You can also warm the water in the pot and put the rolls in the pot to wake up, but in this case, the rolls near the water are generally steamed better than the rolls above. In addition, the second pot of flower rolls generally takes longer to wake up than the first pot of Pang Hu, so if you want to eat something good, don't worry. If you have enough time, it will taste better than something made in a hurry.

Eat greasy food

If you can't finish eating, put it in the refrigerator and freeze it. Eating now, steaming now, is much better than putting it in the refrigerator as if it had just been cooked.

skill

1, Chinese cakes are not better than bread, the ingredients are not strictly weighed, and they are much cooked. If you pinch some seasoning, it will be very different.

If you don't know how to make Chinese cakes, put aside things like steamed buns and learn how to make dough first. No cakes is a problem.

3. Copying soy sauce I can't do without raw materials after eating. It is easy to find a simple way to put some delicious thirteen incense in the stuffing of steamed stuffed buns and wonton on weekdays. Adding soy sauce and sugar can't compare with this taste at all.

My family eats cold meat on weekdays. The key to maturity after acid discharge is that it tastes better than pork slaughtered in the market and has a lot of earthy smell.