East River meatloaf
By VicentaLakin
Recipe Recommendations
- flour 300 grams
- water 180 grams
- minced meat appropriate amount
- onion leaves appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- ginger powder appropriate amount
- salty and fresh
- other
- ten minutes
- senior
Steps for East River meatloaf
1
Flour, with water, is made of softer noodles, and 30 minutes of awakening is smooth。
2
The meat is put in the bowl, the wine is added, the raw, the ginger powder is added up。
3
Onions wash their leaves, dry their moisture and cut them into onions。
4
Add onions, salt evenly。
5
The waking face grows directly and cuts into the right size。
6
Put the noodles flat and wrap them in meat。
7
With a flat-flanked noodle, the carcass is sealed and the membranes are loose for about 20 minutes。
8
Woke up the good meatloaf a little bit flattening。
9
I'm going to turn around and pull the noodles。
10
The pans are a little bit oily, they're put in meatloaf, they're starting to be transparent。
11
Turn it up。