Zhejiang Yiwu meatloaf, thin as a flap and wrapped in fragrant meat, is not too troublesome to make, it is worth a try~
Add half a teaspoon of salt to the flour and mix well. Slowly add cold water to a smooth dough and leave for 20 minutes to wake up. Wake up the dough and grow it.
Cut into small packets of buns.
Slightly round with a rolling pin and all the ingredients are evenly sized.
Stir-fry the chopped green onion, add the appropriate amount of salt, sugar, cooking wine, soy sauce, oyster sauce seasoning. Stir in the clockwise direction and mix the meat until ready.
Take a dose and put in the meat.
Take another piece of the lid and squeeze the edges.
Knead the patties on both sides with cooking oil.
All the meat cakes are covered with plastic wrap and awake for 30 minutes.
Wake up the patties and slowly knead them into a uniform pancake, taking care not to smash.
Flat-bottom frying pan brush oil, heat, add the simmered patties, fry each side for about 20 seconds, and cook for 20-30 seconds.
The fried patties are kneaded together, cut open or eaten directly.
After the dough wakes up, the elasticity is enhanced, and the oil wraps up and stretches better. This is also the reason for making ramen. The cake can be very thin, but you should pay attention to the technique and don't break it.