Kyoto meatloaf
By VicentaLakin
The weather is cold and the appetite is wide open. When I woke up on Sunday morning and was lying in bed, I planned to cook a few more while I was resting and filmed a few more, so I picked up the bed and went to the market to get some food after washing. After a busy day, we made Kyoto meatcakes, garlic fan shrimps, fried rice, fresh meat stews, and so on。
Recipe Recommendations
- medium-gluten flour appropriate amount
- minced pork appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- beautiful fresh appropriate amount
- pepper appropriate amount
- chicken powder appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Kyoto meatloaf
1
The flour is divided into hot water, with chopsticks, into snowflakes and noodles
2
Cover the cloth and awake for 15 minutes
3
Pork is cut to pieces
4
The onions are cut
5
Salt in pig's meat, fresh, old, pepper powder, chicken powder
6
The onion's end is filled with shampoo
7
We'll add onion juice in 15 minutes
8
Wake up and grow the strips, cut into the right sizes of the skin, and cut open to the center
9
If you've got a piece of meat on your skin
10
The skin without meat will be folded
11
And it's even
12
I'll hold it tight
13
It's hot, it's oily, it's made in meatloaf for about three minutes
14
Join the water. Cover it and fry it for five minutes
15
When the water's dry, open the lid and boil it to two golden yellows