Meatloaf recipe

Meat pie is a common staple food in our lives. If you want to make delicious meat pie, it mainly depends on the preparation of the meat filling. When preparing the meat filling, you must chop the meat filling into small pieces, add various seasonings to it, and cut more green onions. This will make the meat filling taste better and will not make us feel greasy. The flour used to make meat pie must be mixed with boiling water so that it tastes softer. So what is the common method of making meat pie?

Ingredients: 500g beef filling, 250g standard flour, 1 egg, 25g chopped green onion, 25g minced ginger, 2 teaspoons thirteen spices, a little MSG, a little bean paste, 1 teaspoon sweet noodle sauce, 3 tablespoons soy sauce, 4 teaspoons sesame oil, some vegetable oil

practice:

1. Put the standard flour into a bowl, blanch it with a little boiling water, then add appropriate amount of warm water and mix well. Let the soup ferment for about 30 minutes.

2. Put the beef filling into a container, add egg liquid, soy sauce, sweet bean paste, and mix well. Then add thirteen spices, sesame oil, MSG and minced ginger and beat until firm. Let it stand for 20 minutes, then add chopped green onions and mix well.

3. Knead the dough that has been fermented in the soup evenly, cut it into large pieces, flatten it, fill it with appropriate amount of fillings, and arrange it into round cakes.

4. Place a frying pan on the fire, add vegetable oil and heat it up, put in the meat patties and fry until cooked, take out, cut into triangular pieces, and serve on a plate.

Egg Meat Patties

Ingredients: Minced meat, eggs

practice:

1. Season the meat filling and spread it evenly. Use the mouth of a cup to scoop out the middle part of the meat filling.

2. Add oil and fry the meat filling slowly over low heat.

3. Beat the egg in the middle of the meat filling, turn it over and fry it, and the egg meat pie is ready.

The egg patty can be eaten directly or sandwiched into a burger. It tastes richer when paired with lettuce.

Carrot and Potato Meatloaf

Ingredients: 100g potatoes, 2 carrots, 20g minced meat, 5 green onions, 50g flour, salt, chicken stock, oil, 1 tsp white pepper, 1 tsp cooking wine

practice:

1. Prepare the necessary ingredients and set aside

2. Use a knife to chop the carrots, and then cut the chopped green onions and potato shreds into thin strips.

3. Pour cooking wine, salt, chicken essence and pepper into the meat and marinate for about ten minutes.

4. Pour the shredded carrots and shredded potatoes into the meat filling and mix well.

5. Grasp the finished product

6. Pour 2 spoons of flour and chopped green onion, mix well, and use some water when mixing, so that the meat filling can be formed into a ball and not fall apart.

7. Grasp the finished product

8. Use a non-stick pan, pour in a little oil, turn on high heat and heat the oil to 80% hot, then turn to low heat

9. Use your hands to roll the carrot, potato and meat patties into a ball, pinch it appropriately, make it into a round shape, and put it into the pot.

10. Fry one side of the pan over low heat until golden brown, then turn it over.

Homemade scallion pancakes are better than meat pancakes

Ingredients: 250g flour, 120ml boiling water (100C), 50-60ml cold water, 50g oil, some green onions, salt

practice:

Put flour into a container, add boiling water, and stir evenly with chopsticks to make it into snowflake shape.

Add cold water and knead the flour with your hands until the surface is smooth. Wrap the dough with plastic wrap and let it stand for 30 minutes.

Roll the dough into long strips, then divide it into small dough pieces of about 25 grams and roll them into strips.

Place it on a pressing board, flatten it, and then roll it into thin slices.

Brush with a layer of oil and sprinkle with some salt, then sprinkle with chopped green onions and brush evenly with a brush.

Fold from front to back, like folding a fan.

Finally, fold it into a long strip about 1 cm thick.

Then roll it into a long strip, tie a knot, and press the dough under the pancake.

Slightly flatten it with your hands and use a rolling pin to roll it into a dough about 0.5 cm thick.

Heat a frying pan over low heat, add oil, put in the pancakes and fry both sides until golden brown.

Tips:

1. When preparing the dough, pour the hot water evenly and stir while pouring to allow the dough to expand and gelatinize. The hot water must be added all at once and cannot be added after the dough is formed. Remember to add cold water evenly before kneading the dough to increase the viscosity and elasticity of the dough.

2. When making the finished product, the dough should be rolled out thinly so that the pancake will have more layers and be crispier.