Homemade meatloaf
By VicentaLakin
The meatloaf and meatballs are a couple of close companions who are almost inseparable and present at all the banquets. We're usually afraid of trouble and buy them at the market and supermarkets, but we can do them at home
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Homemade meatloaf
1
Food. The ratio of fat to skinny is 6:4
2
Ginger cut, thin cut to the ground, fat to the ground。
3
The meat is mixed with ginger powder, salt, wine, pepper powder, three egg-purifications, and one or two starches. Three yolks。
4
Take a bag and cut it open and lay it on the board. Pour the plattered meat on the bag and press it tight。
5
Scratch the shape with a knife and crush the meat。
6
Scratch the water, tilt the angle, and scrape back and forth the meat。
7
All right, let's turn the four bags up. (Stand tight to avoid the evaporation)
8
Put it on the steam。
9
The boiler's water is open and the lid is steamed for 15 minutes. ♪ It's really gonna be ♪
10
The egg yolk was scattered, the bag was lifted on all sides and covered with a brush with egg fluid on the surface of eight ripe meat cakes. I'm going to use my hands
11
The bag is not folded again, and it will be open and evaporated for up to three minutes to gel。
12
Steamed meat loafs are out of membranes, cold slices, evaporated with meatballs, fans, or hot pots。Homemade meatloaf Make Tips
1. Fat must be cut into thin strips; I think a 6:4 fat-to-lean ratio is just right after steaming, as the ones sold outside are too fatty.
2. The general ratio is: 1 jin of meat, 3 egg whites, and 1 liang of starch; the meat cake made this way will absolutely not fall apart.
3. The meat filling must be pressed firmly to avoid air pockets or crumbling after steaming.
4. The surface of the meat filling should be smoothed out as much as possible so that the steamed egg yolk layer is even in thickness and beautiful.