Japanese meatloaf
By VicentaLakin
The dish is said to be popular in Japan, because the girl's breakfast sausage is tired, so she learns it, and after repeated trials, she finds a way to be satisfied。
Recipe Recommendations
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Japanese meatloaf
1
Porbets or beef grafts are appropriate, placed in a small bowl, a proper amount of wine, a small amount of salt and pepper powder, smoothed, covered with protective film, and salted for about half an hour, if time permits, for three to four hours. A quarter of the onion, cut, spare。2
An egg is inserted into a pickled onions, a small amount of starch, an appropriate amount of bread powder, a mix, 5 centimetres in diameter, approximately 2 centimetres of meat cake, and spare。3
the pan is filled with 10-20g butter, and the hot pot is put into the pan for two to three minutes each, followed by about half a cup of fresh water, a small amount of old smoke, a suitable amount of ketchup, a proper amount of wine, a smooth mix of ketchup in the water with chopsticks or spoons, a pan cap, a twig of 5 to 10 minutes, a pan cap, a fire juice, complete。Japanese meatloaf Make Tips
1. It is best to choose minced pork with 80% lean meat. Most minced beef is more than 95% lean meat, but the taste of beef is significantly better than pork.
2. The onions must be cut very finely, and not put too much, otherwise the patty will easily fall apart. Usually, 1/4 yellow onions or less can be placed in the meat paste with the volume of half a fist. Depending on your personal taste.
3. Don't put too much starch and the right amount of bread flour. If too much, it will affect the taste, or make the patty too dry and easily disperse.
4. It is best to fry the patty on both sides, so that it will be burnt on the outside and tender on the inside after being stewed.
5. Chefs who are worried about the hygiene of raw meat can simmer the patties longer.
6. Don't put too much soy sauce, mainly for color adjustment.
7. The juice must be collected thicker to taste good. For specific inspection methods, tilt the pan slightly. If the soup appears very sticky, it will flow slowly. If there is too little water or the juice is too thick, it will turn into tomato noodles. Pimples, it will depend on the chefs themselves to find out the details.
8. Chefs who can't get up in the morning can make the patties the night before, cover them with plastic wrap and place them in the freezing layer of the refrigerator, and take them out and fry them directly the next day. Of course, the meat will be a little hard after freezing, and the fresh taste of freshly cooked patties is unmatched.
9. It is said that ketchup can be replaced with curry pieces. I haven't tried it, but it depends on how the chefs perform themselves.
10. This dish tastes great when eaten with rice. The side dishes can be fried corn kernels, boiled carrots, and salad dressing on top of broccoli.
11. If you want to serve it as breakfast, it is best to have a whole-wheat bread. Note that it is a rugby-shaped whole-wheat bread rather than sliced whole-wheat toast.
2. The onions must be cut very finely, and not put too much, otherwise the patty will easily fall apart. Usually, 1/4 yellow onions or less can be placed in the meat paste with the volume of half a fist. Depending on your personal taste.
3. Don't put too much starch and the right amount of bread flour. If too much, it will affect the taste, or make the patty too dry and easily disperse.
4. It is best to fry the patty on both sides, so that it will be burnt on the outside and tender on the inside after being stewed.
5. Chefs who are worried about the hygiene of raw meat can simmer the patties longer.
6. Don't put too much soy sauce, mainly for color adjustment.
7. The juice must be collected thicker to taste good. For specific inspection methods, tilt the pan slightly. If the soup appears very sticky, it will flow slowly. If there is too little water or the juice is too thick, it will turn into tomato noodles. Pimples, it will depend on the chefs themselves to find out the details.
8. Chefs who can't get up in the morning can make the patties the night before, cover them with plastic wrap and place them in the freezing layer of the refrigerator, and take them out and fry them directly the next day. Of course, the meat will be a little hard after freezing, and the fresh taste of freshly cooked patties is unmatched.
9. It is said that ketchup can be replaced with curry pieces. I haven't tried it, but it depends on how the chefs perform themselves.
10. This dish tastes great when eaten with rice. The side dishes can be fried corn kernels, boiled carrots, and salad dressing on top of broccoli.
11. If you want to serve it as breakfast, it is best to have a whole-wheat bread. Note that it is a rugby-shaped whole-wheat bread rather than sliced whole-wheat toast.