Health benefits
Soy sauce: nourish blood, protect teeth, protect bones
| Mutton stuffing ( 400g ) | Green onions ( 二树 ) |
Ordinary Fuqiang Powder ( 300g ) | Water (for mixing noodles) ( Adequate amount ) |
Dried peppercorns ( 30 grains ) | Plain water (water for soaking peppercorns) ( appropriate amount ) |
Onion and ginger ( appropriate amount ) | Salt ( a little ) |
Chicken powder ( A little ) | Soy sauce ( 1 tablespoon ) |
Dark soy sauce ( 1/2 tablespoon ) | |
Sesame oil ( 2 tablespoons ) | Salad oil ( 1 tablespoon ) |
White peppercorns ( A few ) |
How to make mutton and green onion meatloaf
1.Add appropriate amount of water to ordinary rich and strong powder and stir to form flocculation.After the dough is shaped, knead it into a smooth dough with your hands, cover it with a lid or a clean damp cloth and let it rest for about an hour.
2. Pour about 30 dried peppercorns into a bowl, add boiling water to brew, After it cools down, make the pepper water and set aside.
3. Break up the mutton stuffing with chopsticks and add pepper water in small amounts each time., use chopsticks to stir vigorously in one direction after adding water each time, then add salt and chicken powder and continue stirring until smooth.
4. Take an appropriate amount of onion and ginger, mince it, put it into the meat filling, add an appropriate amount of soy sauce, Season with dark soy sauce, cooking wine, salad oil, sesame oil and white pepper and set aside.
5. Take two green onions and white ones, cut them into small pieces, and mix with the seasoned meat Mix the stuffing evenly.
6. Divide the risen dough into several dough pieces.
7.Take one of the dough balls and roll it into a dough sheet, spread the meat filling evenly on On the dough sheet, leave a little space around it.
8. Roll the dough coated with meat filling layer by layer, until When making the last layer, roll the two sides inwards and cover with the last layer.Other dough ingredients are also processed and formed in the same way.
9. Pour a small amount of salad oil into the pan and add the wrapped patties.Fry the skin over medium heat until golden brown, then flip over, continue to fry the other side until golden brown, then reduce heat to low and fry several times until the meatloaf is fully cooked.
10. Take the meatloaf out of the pot, cut it into pieces of appropriate size and put it on a plate , a plate of mutton and green onion meatloaf that is charred on the outside, tender on the inside, and rich in meat flavor is ready.Friends who like it, come and eat it while it’s hot!
Tips
1.The noodles should be soft.Firstly, they are easy to fry and secondly, the fried texture is more charred on the outside and tender on the inside.
2.To season the mutton stuffing, I like to use boiling water to brew the dried Sichuan peppercorns into Sichuan peppercorn water, and then mix the stuffing with the Sichuan peppercorn water.It tastes better than directly adding Sichuan peppercorn powder.
3.Take the white part of the green onion.The white part of the green onion tastes good and has a good taste.
4.When frying the meatloaf, pay attention to the heat.At the beginning, you can use medium heat to make the surface of the meatloaf quickly turn golden brown, then immediately reduce the heat to low and slowly fry until the inside of the meatloaf is fully mature.
5.The best water for soaking pepper water is freshly boiled water.High water temperature can bring out the flavor of pepper, and the brewed pepper water will have a strong flavor.
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