The meat trap
By VicentaLakin
My husband likes to eat the best foods, especially noodles, pasta. One of them is a meat trap... I'll make a Chinese burger today. It's easy, because there's no time to make more pasta to keep in the freezer, and if you want to eat it, you'll have to fry it or roast it。
Recipe Recommendations
- pork belly appropriate amount
- lean meat appropriate amount
- flour 250g
- yeast 5g
- warm water 80g
- Jiang appropriate amount
- garlic appropriate amount
- Zanthoxylum japonica appropriate amount
- octagonal one
- grass fruit of 2
- fennel appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- oil appropriate amount
- sesame oil appropriate amount
- sugar appropriate amount
- SUFU a
- chili sauce 1 scoop
- Haitian Yellow Soybean Milk 1 scoop
- vinegar appropriate amount
- Zhuhou sauce 1 scoop
- salty and fresh
- halogen
- three-quarters of an hour
- simple
Steps for The meat trap
1
It'll take about 40 minutes to halogenate with a pressure pot, two or three hours with a frying pan. If you're not in a hurry, you can continue to soak
2
Noodles ferment in 40 minutes, and then press pressure。
3
No oil, no water! It's about 1 to 2 minutes on each side, depending on the size of the pasta。
4
It's easier to make a lid when it's fried。
5
I've got the meatloaf
6
It's personal. It's either fat or thin, and I like half fat, and I can chop it up with pepper or cilantro。
7
Cut in a little bit。
8
It'll taste better when you chop it up and add halogen juice
9
Cut it off
10
It's done
11
The first time was a success
12
The gravy comes out with a bite, and the taste is great
13
Let's have a nice collection if you like. Thank you