Home style meatloaf(jia chang rou bing )

Home style meatloaf

Introduction:

"I don't know if the eating habits of other people's families are the same as ours. They usually have something very simple for breakfast; they like fried vegetables and rice at noon; they like to drink something thin and eat something with stuffing at night. I always feel that eating rice is the most convenient way. I stew the rice in the pot and wait for it to be cooked. Later, I found that I have to fry or stew several dishes to eat rice. In fact, it doesn't save time. On the contrary, making some dumplings and pies is more simple. It almost takes less than an hour. It also avoids the boredom of eating rice every day. In order to serve the family well, you have to change every day, and you can't make yourself too tired, so the cook woman has to learn to be lazy. It's also a good choice to make some pies and make some millet porridge from time to time! When I was a child, when I saw my mother make a meat pie into such a triangle, I still felt a little strange, "why is it not like the whole round pie, just roll the stuffing inside?" my mother said, what's the difference between that and ordinary pie? Later, I made a long strip for my mother-in-law. Her mother-in-law said that it's not a meat pie, but a "lazy dragon". It's also a mixture of "noodles" and "stuffing". The shape of the products is different, the name is different, and the taste is different! Want to experience the skin thin meat layer also many, like this try! That's a good way to teach me. "

Production steps:

Step 1: slowly add water into the flour and knead it into a smooth dough. Cover it and wake up for more than 20 minutes.

Step 2: add a whole egg liquid into the meat stuffing and stir evenly in one direction.

Step 3: cut into powder and add it to the meat.

Step 4: in turn add ginger, salt, chicken essence, soy sauce, soy sauce, sesame oil, cooking oil, cooking wine, after 13 incense, stir clockwise.

Step 5: divide the dough into three parts, add thin flour and knead well.

Step 6: take a dough and roll it into a large piece, not too thick.

Step 7: take one third of the minced meat and put it on the rolled slice.

Step 8: Apply evenly, leaving one centimeter wide on all sides.

Step 9: take the center as the point to cut the mouth with long radius.

Step 10: roll anticlockwise or clockwise into a triangle.

Step 11:

Step 12:

Step 13: roll the rolled triangle thin (because the stuffing inside should be squeezed outwards when rolling, so leave one centimeter at the edge when smearing it on the top)

Step 14: heat the pan without sticking and coat it with oil (not too much)

Step 15: put the patty in the pan and cover it.

Step 16: continue to cauterize for about three minutes. After the surface bulges, it can be taken out.

Step 17: take out the baked meat cake and cut it into pieces.

Materials required:

Flour: 400g

Water: 300g

Pork stuffing: 420g

Scallion: About 200g each

Ginger: a little

Salt: 3.5g

Chicken essence: 1 teaspoon

Veteran: 7ml

Soy sauce: 5ml

Sesame oil: 7ml

Cooking wine: 5ml

Edible oil: 20ml

Thirteen spices: 1 / 4 teaspoon

Egg: one

Note: 1. The dough must be loosened before it is easy to be rolled out. The dough should be rolled as thin as possible. 2. Add the whole egg liquid to make the meat not too dry. 3. After shaping, the stuffing should be squeezed out when rolling, so the edge should be left about one centimeter wide when applying. 4. If you want to eat something scorched, you can fry it for a while without covering the pot, and eat it when it is hot

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Jia Chang Rou Bing