Meatloaf-is one of our favorite delicacies when we were young, and it is also a luxury that we can only eat occasionally.
In that era of material scarcity, meat was supplied in limited quantities and it was not easy to eat.
Every time my parents make meatloaf, it is the most satisfying food.
I can always remember the memory of the moment the cover was opened, the fragrance filled the house and the saliva poured out.
Leek and meat rolls
By JazmynPurdy
Recipe Recommendations
- meat 100 grams
- leek 50 grams
- diced green onion appropriate amount
- ginger powder appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Leek and meat rolls
1
Ingredients: 300 grams of spontaneous flour, 100 grams of meat filling, 50 grams of leeks.
2
Chop the leeks, add the seasoning to the meat filling and mix well, then mix well with the leeks. The flour is mixed with warm water and dough and fermented twice the size for later use.
3
Kneak the fermented dough evenly and divide it into two portions, take one portion and roll it into a thin dough sheet.
4
Spread the leek meat filling evenly on top.
5
Gently roll it into a long strip and pinch the sides tightly.
6
Make the other one in turn, put both in the steamer and leave for 15 minutes, steam over high heat for 20 minutes, and simmer in the pan for 5 minutes and open the lid.
7
Cut it into sections when eating.