Kyoto meatloaf
By VicentaLakin
Recipe Recommendations
- flour 300 grams
- cold water
- the minced pork 250 grams
- green onions 50 grams
- salt one-half spoon
- soy sauce a tablespoon
- soy sauce a teaspoon
- white pepper quarter-teaspoon
- chicken essence quarter-teaspoon
- cooking wine a teaspoon
- shredded ginger 20 grams
- shallot section 30 grams
Steps for Kyoto meatloaf
1
Rewinding of 165-175 grams of cold water (increased or reduced water intake of flour) into flour with chopsticks quickly mixing into snowflake。
2
Scrambling with hands into smooth noodles (and good ones do not stick their hands). Cover it up and wake up for 10 minutes。
3
Scratch the pig's meat and chop it up。
4
The onion is fixed with cold water, and the hand grabs into juice, and is added to the meat pap three times, each time the clockwise mixes to water absorption。
5
Add all the spices and onions。
6
Clockwise blends into glue。
7
A FEW DRY FLOURS WERE SPRAYED ON THE BOARD, HALF OF THE WAKING FACE WAS TAKEN, AND THE LARGE TWO- TO THREE-MIXED TORTILLAS WERE FORMED。
8
Cut one mouth to the center at the head of a ton。
9
A thin piece of meat。
10
As the chart, fold。
11
Hold on tight。
12
Here's the figure。
13
如图，折起，Hold on tight。
14
The pot is hot, a large spoon of oil is hot, and it's fried for about two minutes。
15
Turn it over for another two minutes。
16
Add two spoons of water。
17
I'll make it two minutes。
18
It'll fry up to two. The skin will melt. Just smell the meat。
19
Figure 1。
20
Figure 2。