Carrot onion meatloaf
By VicentaLakin
Today ' s rolls are still fermented once, with the perfect embryo put into the oven and then into the steaming pan, colourful, stereotypic, flexible, nutritious, simple and time-efficient。
Recipe Recommendations
- ordinary flour 800 grams
- yeast 8 grams
- warm water 400 grams
- carrots 1 piece
- chives 1 handful
- minced meat 150 grams
- vegetable oil 25 grams
- salt 3 tsp
- shisanxiang 3 tsp
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Carrot onion meatloaf
1
The yeast is hydrated with warm water, mixed with flour and rubbing into smooth noodles。
2
Without fermentation, the noodles are made into large pieces, a layer of vegetable oil is painted, salted, 13 fragrances are painted。
3
Carrot, onions, and early pickled meat。
4
Roll it up, chop it up。
5
Put two bits together, with chopsticks to the end。
6
Squeeze both sides down。
7
Put the well done embryo in the grill。
8
The dish is placed in the steam pan (or directly into the steam pan), covered with a fermentation top, up to a factor of two。
9
The fire opens the water, evaporates the fire for 25 minutes (regulated for volt size) and the tungsten is lifted after 3-5 minutes。
10
Square cube, hierarchy。
11
Floating, soft, nutritious。Carrot onion meatloaf Make Tips
When the lid is ready to steam, three to five minutes later the lid will be lifted, so be careful not to drop the water on the lid on the face。