Plum-crunch meatloaf
By VicentaLakin
It's because when I was a kid, my mom made her hands. Coarse noodles, very strong, fragrance of flour, smell of home。
Recipe Recommendations
- flour appropriate amount
- warm water appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- plum dried vegetables appropriate amount
- pork belly appropriate amount
- dried chili appropriate amount
- egg of 2
- octagonal one
- cinnamon a short
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
Steps for Plum-crunch meatloaf
1
Flour is in small quantities added to a small amount of warm water, which is rubbing into rigid noodles。
2
I've been waking up for half an hour
3
Half an hour after the noodle wakes up, when the noodles are smooth, they'll be covered in thin skin with dry powder. Together, fold it up and cut it up
4
I like to eat rough noodles and cut them thicker
5
When the cuisine is salined, it washes several times to clear the water. Meat cuttin。
6
Ginger garlic and dry peppers
7
We'll add the bouquets, we'll make the wine, we'll smoke it
8
Just a little bit longer. No meat with water, eight cents of cinnamon, sugar, prune and boiled eggs
9
After the juice, the halogen is done. I put soy sauce, so it's dark。
10
Another boiler, when the water starts, cut the good noodles. Once the water's out, a bowl of cold water, a bowl of cold water, three more times, the ordinary noodles are cooked, the halogen, the halogens, the cucumbers, the carrots, it's beautifulPlum-crunch meatloaf Make Tips
When kneading the dough, do not add too much water. Make a slightly stiff dough so the cut noodles are chewy.