Recipe: Thin and stuffed - Kyoto meatloaf

Home Cooking Recipe: Thin and stuffed - Kyoto meatloaf

Notes:

Kyoto meat patties are thinly stuffed with glutinous rice, golden color, full-bodied, fat but not greasy, and the taste is crisp and soft inside. It's not difficult at all, just follow the steps and you can make a super delicious patties.

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour the cold water into the flour and stir it into a snowflake with chopsticks.

    Pour the cold water into the flour and stir it into a snowflake with chopsticks.

  2. Home Cooking Recipe: Knead the dough into smooth dough and cover with a plastic wrap for 10 minutes.

    Knead the dough into smooth dough and cover with a plastic wrap for 10 minutes.

  3. Home Cooking Recipe: Cut the ginger onion into small pieces and adjust it with cold water. Grab the onion ginger in the water by hand. Chopped green onions.

    Cut the ginger onion into small pieces and adjust it with cold water. Grab the onion ginger in the water by hand. Chopped green onions.

  4. Home Cooking Recipe: Add the ginger onion to the meat for 3 times, and mix it clockwise until the water is absorbed.

    Add the ginger onion to the meat for 3 times, and mix it clockwise until the water is absorbed.

  5. Home Cooking Recipe: Add all seasonings and scallion and stir until smooth.

    Add all seasonings and scallion and stir until smooth.

  6. Home Cooking Recipe: Sprinkle dry powder on the chopping board and pour the 1/2 dough into a large round cake about 2-3mm thick.

    Sprinkle dry powder on the chopping board and pour the 1/2 dough into a large round cake about 2-3mm thick.

  7. Home Cooking Recipe: Cut an opening to the center of the circle at one end of the round cake.

    Cut an opening to the center of the circle at one end of the round cake.

  8. Home Cooking Recipe: Thinly spread the meat.

    Thinly spread the meat.

  9. Home Cooking Recipe: Cover the incision side to the right and pinch the cuff.

    Cover the incision side to the right and pinch the cuff.

  10. Home Cooking Recipe: Then cover the side of the package with the leather side filling, and pinch the mouth.

    Then cover the side of the package with the leather side filling, and pinch the mouth.

  11. Home Cooking Recipe: Fold the right piece to the left and pinch it to the end.

    Fold the right piece to the left and pinch it to the end.

  12. Home Cooking Recipe: Heat the pot, add 1 tbsp of oil and heat, and simmer for 2 minutes.

    Heat the pot, add 1 tbsp of oil and heat, and simmer for 2 minutes.

  13. Home Cooking Recipe: Fry for another 2 minutes, add 2 tablespoons of water and simmer for 2 minutes.

    Fry for another 2 minutes, add 2 tablespoons of water and simmer for 2 minutes.

  14. Home Cooking Recipe: Open the lid and fry until the cake is golden brown on both sides. The skin becomes brittle and can smell the meat.

    Open the lid and fry until the cake is golden brown on both sides. The skin becomes brittle and can smell the meat.

Tips:

1. The dough is slightly softer than the dumpling skin. Sprinkle with dry powder on the chopping board when tanning. 2. Do not add too much water when frying, use the spoon of eating, 2 spoons can be. 3. Skin is as thin as possible, and meat is a little better. . Just put the cake into the pot and press it flat. 4. This dough must be cold water and noodles, only the skin is crunchy and the skin inside is soft. About the author: Round pig, national senior pastry chef, British PME certified cake maker, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)


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