Emerald meatloaf
By VicentaLakin
It's New Year's, and it's time for the housekeepers to eat and drink. But if the whole holiday is full of fish, with little exercise and sleep, it's easy to get on fire. So on the diet, we have to eat well and enjoy science. The jade meatloaf is good and good, both nutritionally and deliciously, and provides a hand to families with a sense of participation and success。
Recipe Recommendations
- cabbage leaf 8 pieces
- beef stuffing appropriate amount
- oil tofu a little
- carrots half a
- Pleurotus eryngii half a
- green onions 1 segment
- Jiang 1 block
- qingshui a little
- wolfberry 1 pinch
- starch a little
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Emerald meatloaf
1
The cabbage is clean。
2
Cut off the roots and lightly remove the outer leaves。
3
A pot of water, a little salt, a few drops of oil, and a vegetable leaves to be extracted。
4
It's cold, soft and flexible。
5
Meat paps can be adapted to the preferences, either pure meat paps or phenol。
6
The blades are flatted, the drums are flattened and the roots are cut off in an irregular manner。
7
The proper amount of the material is laid down at the lower end of the leaf, as much as you like。
8
From the bottom, roll up, and then move both sides to the middle, then roll up and seal the mouth below。
9
Queue the dishes, coded on a plate, and if there is a large disk, they will be more beautiful in the form of flowers; the steaming pot will be 10-15 minutes, adjusted to the amount of meat and the amount of material in the meat。
10
The evaporated cuisine is boiled with a small amount of water and stork oil, soaked in starch powder, shut the fire when it becomes transparent, and soaked on the course, then decorated with an emerald。
11
Emerald meatloaf, fragrance, refreshmentEmerald meatloaf Make Tips
One, which can be covered with cabbage, or with large cabbage, spherical leaves, etc., may be soaked with cabbage that the spherical leaves tend to be green; after a long period of evaporation, they become light, but their mouths are soft; two, which can be made with pure meat, with onions, salt, raw water, and a small amount of cool water, which can be used to make pasta; which can also be made with charlatan, which is both meat and not too greasy; if it is pure, it is better to make some sodium powder so that the pie is not scattered; and three, which can be sour, with a small amount of water and boiled, pickles, can go up on a cabbage, increase the taste and taste of the vegetables; it can be made with fresh food, such as spicy, peppers, which can be warm and warm; and, in addition to steaming, can be slow with a little fire。