How do you make the Hometown Meatloaf ? What seasoning is used for minced meat?

Ingredients: ground pork (380g), 2 eggs, 1 tomato, 1/2 onion

Marinade: Cooking wine (1 2 tablespoons), salt (1 4 tablespoons), Haitian Premium Gold Label Light Soy Sauce King (2 tablespoons), corn starch (2 tablespoons), minced ginger (1 2 tablespoons), egg white (1 tablespoon).

Seasoning: cream (1 box, 125 grams), salt (1 3 tablespoons), cornstarch (1/2 cup), ground black pepper (1 5 tablespoons), sugar (1 4 tablespoons).

1. Put the ground pork into a large bowl, add the marinade and mix well, beat it with chopsticks in one direction until it is gelatinized, and marinate for 15 minutes.

2. Remove the stems of the onion and wash it, cut it into thin slices, and place it on the edge of the plate for decoration; Wash the onion and cut into shreds.

3. Rub a little oil on both hands, knead the fist-sized ground pork into a ball, gently press it into a cake shape, dip it on both sides with a layer of cornstarch, and put it on a plate for later use.

4. Heat the cream in the pan, add two meatloafs and fry them over medium-low heat until golden brown, then fry the remaining meatloaf and serve.

5. Heat 1 tablespoon of cream, sauté the shredded onion, pour in 1 2 cups of water and bring to a boil, add 1 3 tablespoons of salt, 1 5 tablespoons of ground black pepper and 1 4 tablespoons of sugar to taste.

6. Put in the fried meatloaf, cover and simmer over low heat for 5 minutes, and then serve when the soup is almost dry.

Ingredients: 300g of pork filling, 400g of flour;

Excipients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of minced green onion and ginger, and a meat patty with thin skin and large filling.

1 pot with 400 g of flour.

2. Cover with warm water and form a ball with a damp cloth and wake up for 40 minutes.

3. Put minced green onion and ginger in the meat filling.

4. Put an appropriate amount of sesame oil.

5Add a pinch of salt.

6. Punch in one direction.

7. After the noodles are awakened, put them on the cutting board, and remember to sprinkle dry powder under the dough and roll them out into thin slices.

9. Spread the meat filling on the dough sheet, leave a quarter without the meat filling 10, and then fold the meat filling with a quarter of the meat filling 11, and finally seal it and pinch it tightly (someone asked me how to roll out this triangle, this does not need to be rolled out, and it can be branded by rolling it out slightly).

12 You can also spread the dough with meat filling (this one is that I felt that the soy sauce was too little after I ate it at noon, and I made another one at night, and added some soy sauce, but the result was more, dizzy, resulting in a little black outside the finished dough, and I should pay attention to it in the future.) ）

13 Then roll it up from one side.

14Then put the strips in a coil and roll them out into slices.

15When the pan is hot, add a little oil.

16Put the raw cake blank in it, and after a while, when you see that the other side is golden, turn it over, and generally turn it twice.

17Take it out, cut it into four portions, and serve it on a plate.

Tip: When eating, you can also dip some vinegar to relieve greasyness.

1. Add chopped green onions, an appropriate amount of salt, chicken essence and dark soy sauce to the meat filling and mix well.

2. Mix the dough as much as possible and divide it into three parts.

3. Roll out three portions of dough thinly, roll out one and spread the meat filling evenly.

4. Roll out another dough, put it on the first dough with meat filling, spread another layer of meat filling, and then roll out the third dough thinly and spread it tightly.

5. Heat the frying pan and put the oil, put the cake in the pan, pay attention to the heat, don't fry the paste, because there is meat, it must be cooked.

6. Put a little water in the pot and cover the pot. When it's ready, take it out of the pot, cut it when it's cool, and eat!

Use the seasoning of pork and green onions to adjust the meat filling.

Flour, water, vegetable oil (pancakes to put).

Homemade patty preparation.

Mix the noodles first. Prepare all-purpose flour and water.

In winter, you can use warm water at 30 degrees Celsius, and you can use cold water on weekdays.

The dough must be soft.

The water is slowly added to the basin, and I stir it with chopsticks while adding it, and I can't take a picture of this step alone, but I can only describe it. Stir constantly until the flour in the basin is lumpy and there is no dry powder, see picture!

At this time, the dough is not very smooth, so continue to stir it with chopsticks for a while.

Stir the whole process with chopsticks, don't use your hands, the noodles will be sticky.

Rest. A good dough must have a full proofing process. This is important. It directly affects the thickness and texture of the patty at the back.

Cover the dough with plastic wrap and let it rest for at least 30 minutes. In winter, I usually mix noodles before going to bed at night, then wrap them in plastic wrap and put them on the veranda (no heating), and the next morning I get up to make cakes, and the noodles are in very good condition.

The dough is soft but shaped with chopsticks. See figure.

Prepare the minced meat. The ratio of pork fat to lean is fine, but it is not too lean and not fragrant. Cut the meat into small pieces with a knife and chop it a few more times. Finely chopped coarsely. Of course, you can also use the meat filling you bought, but you don't have the fragrance of chopping yourself.

Cut the green onions into small pieces.

Add seasonings to the minced meat and mix well for later use. Mix the minced meat according to your own habits, just don't pour too much water into it. The meat filling should not be too wet, and the filling of the meatloaf is different from that of dumplings.

Mix the green onions with the seasoned meat filling.

Roll out the skin and stuff. Take a small piece of noodles (depending on the size of your pot) and roll it out on a cutting board to resemble a square shape. Be sure to sprinkle dry powder on the board in advance to prevent sticking!

Then spread the minced meat evenly over the dough, leaving a small piece in the lower right corner. Use a knife to cut two knives on the top and bottom, left and right sides of the dough, and do not cut off the joints of the dough.

Then see the picture above, roll the meatloaf in turn, and finally pinch it tightly at the interface.

Roll out the wrapped bread and roll it out thinly.

Looking at the picture, as long as the dough is soft and awake thoroughly, you can wrap a lot of meat filling, and the filling inside is still faintly visible after rolling it out.

After heating the pan, brush with a thin layer of oil and put the cake blank into the searing.

Cut into cubes and serve hot!

1. Mix the chopped ginger and chopped green onions with cold boiled water, and knead them into juice by hand;

2. Add 20 grams of chopped ginger, 30 grams of chives and 50 grams of water to the meat filling containing 250 grams of ground pork and 50 grams of green onions in three times, and stir clockwise each time until the water is absorbed;

3. Add 1 2 tsp salt, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 4 tsp white pepper, 1 4 tsp chicken bouillon, 1 tsp cooking wine and chopped green onions, stir clockwise until gumming.

Material. Ingredients: 500g all-purpose flour, 200g low, 1 cucumber, 500g lean meat;

Excipients: 120g of lard, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of light soy sauce, appropriate amount of five-spice powder, appropriate amount of ginger, appropriate amount of sugar.

Cucumber stuffed meatloaf.

Water oil skin, medium powder 500g plus sugar and lard 20g and into a ball.

Oily skin, low powder 200 plus 100g of lard and form a clump.

Divide the oily skin and oily skin into 6 parts.

Wrap the oily skin in oil, roll it up like a tongue, and let it rise for 10 minutes.

Ground the lean meat.

Release soy sauce, five-spice powder, salt, sugar, monosodium glutamate, ginger.

Add the minced cucumber and green onion.

Stir well. Take a piece of dough and wrap it with cucumber filling.

Wrap all the discharge cakes and fry them. Finish.

You can put oil, salt, green onions, ginger, cooking wine, etc. on the meat filling according to your taste, and you can also put some spices such as thirteen spices, so that you can adjust the filling.

Ingredients: 200 grams of flour, 2 grams of yeast, 125 grams of milk, filling: 160 grams of pork forelegs, 70 grams of green onions, accessories:

30ml ginger juice (1 thick sliced ginger + 30ml hot water), 1 2 tsp dark soy sauce, 1 tsp light soy sauce, 1 8 tsp pepper, 1 8 tsp monosodium glutamate, 1 tbsp oil, 1 2 tsp salt, 1 2 tsp sesame oil.

Method 1Mix the yeast and milk well, pour in the flour, mix into a soft dough, knead the dough repeatedly until the dough is fine and smooth, cover and leave in a warm place to ferment until it doubles in size.

2.Chop the pork into minced meat (don't chop it too finely) and place it in a container.

3.Cut the ginger into minced pieces, put it in a small bowl, pour hot water, soak for a while, wait for the water to be warm, grasp and pinch it, make ginger juice, let it cool for later use.

4.Add dark soy sauce, light soy sauce, pepper, monosodium glutamate to the minced meat, then pour in ginger juice (you can pour some minced ginger), mix well (do not stir in circles), finally pour in oil, mix well, and marinate for 30 minutes.

5.Remove the leavened dough, knead the bubbles, divide into 5 equal portions and cover for 5 minutes.

6.Wash and chop the green onions, pour them into the meat filling, add salt and sesame oil, and mix well.

7.Roll out the dough into a round dough sheet with a slightly thicker middle and a thinner edge, put the filling, wrap it into a bun shape, pinch the closing area tightly, pull off the excess thick dough knot, and place the bottom side down to one side (need to cover to prevent air drying).

8.Do the others in turn.

9.Gently roll out the finished buns one by one with a rolling pin and cover them for 15 minutes.

10.Heat a frying pan, pour in a little oil and turn around and heat again, put the pie bottom down, fry over medium-low heat until both sides are evenly colored, open the lid, pour in two tablespoons of water, cover the pot, and wait until the water is dry.

Preparation of meatloaf.

Ingredients: 1 medium-sized potato, 100 grams of lean meat, 50 grams of flour, green onion, ginger, pepper, salt, monosodium glutamate, vegetable oil.

Method 1: Peel and slice the potatoes, steam them, and put them into a fresh-keeping bag to crush them into a puree after cooling them slightly.

2. Chop the lean meat, green onion and ginger into fine pieces, add pepper, salt and monosodium glutamate, and stir well.

3. Add mashed potatoes and flour, knead evenly, and divide into equal amounts of small balls.

4. Brush a layer of vegetable oil in the electric baking pan (or frying pan), put it in a small dough after heating, and flatten it.

5. After one side is browned, fry the other side in turn until golden brown.