Horse-toothed meatloaf
By VicentaLakin
Simple foods, simple practices, everything。
Recipe Recommendations
- flour appropriate amount
- dried purslane appropriate amount
- minced meat appropriate amount
- onion a little
- yeast a little
Steps for Horse-toothed meatloaf
1
The dry horse cortex bubbles one night with fresh water, squeezes out extra moisture and chops it up。
2
Meat reserves。
3
Sliced。
4
The meat, onions and horse teeth are in the basin。
5
A little salt, 13 fragrances, ointment oil, old smokes, perfumes and chickens, so they can be smoothed。
6
Flour is mixed with yeast and hot water, mixed in a swirling form, twice the size of its wake。
7
Take it out, rub it in a smooth face。
8
Growing up stripes。
9
Cut into a balanced agent。
10
Twisted into a tortilla。
11
Pack in。
12
And turn it into a tortilla。
13
The pan is hot, and it's hot。
14
A small fire, branded to two golden faces。
15
Cut the chunks, load the discs。
16
Smell。