Umeboshi and vegetable meatloaf--simple version
Overview
My childhood memories are that my hometown is in the countryside, and the older generation lives in the village. They grow a lot of vegetables every year. My grandma always makes a lot of prunes and preserves them so that they can be eaten all year round. My favorite thing to eat is the prunes made by my grandma, and the porridge one night, it is simple and delicious. As a child, after playing for a day, when the smoke from the kitchen drifted out of the house and I smelled the aroma of the kitchen, I rushed home to eat the delicious meatloaf...
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Ingredients
Steps
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Let's make the dough first. I use self-raising flour and just use about 20° water to soften the dough. The amount depends on how many people you want to eat. Generally, when two people eat it, it will look like the one in my picture. Just knead the dough until it does not stick to your hands. Leave it for about 20 minutes and the flour will not come up when pressed. It will be a little honeycomb-like on the bottom. Cover it with a wet cloth. Stay hydrated
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While the noodles are rising, you can prepare the dried plums and vegetables for stir-fried meat. Generally, many people use raw ones, but I think cooked ones taste better. When buying meat, it is actually best to choose pork belly. The fattier ones taste better. After frying, let it cool for a while
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After the dough is ready, wrap it up one by one and put it under the pan to cook slowly over low heat. Be sure to turn it over frequently.
