Green onion meatloaf
Overview
I haven’t updated the recipe for a long time. It’s not because I have no time, but I’m too lazy to write it. I just eat it every day and I’m not too lazy. Today I’m sharing a scallion meatloaf that’s crispy on the outside, tender on the inside, full of flavor and easy to make!
Tags
Ingredients
Steps
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Stir 500 grams of flour and 300 grams of warm water into flocculation, knead into a soft dough, and let it rise for 30 minutes. Then divide the dough into small balls and roll into a long round shape, let it rest for 10 minutes.
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Clean the pork, peel it and smash it into foam. Stir evenly with cooking wine and salt and set aside.
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Wash the chives and cut them into chopped green onion shapes and set aside.
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Mix 100 grams of flour, a little five-spice powder, salt and sugar evenly, pour in boiling hot oil and saute until fragrant to make a pastry.
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Use a rolling pin to roll out the dough into long strips, apply an appropriate amount of pastry, add a handful of chopped green onion to one end and add an appropriate amount of fresh minced meat. Then wrap it up from left to right and roll it to the other end. The longer it is, the more layers it will have.
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Then flatten it and roll it into thin slices. Heat it on the electric pancake setting and pour in edible oil for frying.
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Fry until both sides are golden brown.
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Arrange it on a plate, and when it cools down slightly, it will be crispy on the outside and tender on the inside, leaving a fragrant mouthful.
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So delicious.
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Can't stop at all!
