Kyoto meatloaf
Overview
Some of the remaining meat from the pancakes was used to fry two large Kyoto meatloaf, enough for breakfast for three people. Since there is only 9 steps in the recipe and there is not enough space, the steps of making the dough cannot be included, so I can only read the text description.
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Ingredients
Steps
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First, add 300 grams of flour to an appropriate amount of water and mix into a smooth dough. Cover tightly and let rest for ten minutes. Then add oyster sauce, pepper, five-spice light soy sauce and dark soy sauce, sugar, cooking wine, appropriate amount of salt and appropriate amount of chicken powder to the meat filling and mix to form a filling.
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Take out the relaxed dough, divide it into two parts, roll out one part of the dough into a thin sheet, and cut a small slit in the middle.
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Spread the meat filling.
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Lift the right side of the dough and place it upwards, pinching the corners.
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Place it to the left again and pinch the corners.
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Put the last side up, pinch the corners to finish, and use the same method to complete the other portion of dough.
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Apply an appropriate amount of oil to the pan and heat it, add the flour cake, add the same level of water as the cake, cover tightly and simmer until the water dries up. (You don’t need to fry the bread in the pan. After the water is cooked, the crust will naturally become banana-yellow and crispy)
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Flip over to the other side and add the same amount of water, cover tightly, and simmer until the water dries up.
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The finished product is cut into pieces and is ready to eat (a small reminder: the pancakes must be fried with water, otherwise the meat filling will not be cooked properly. When the pancakes are simmered until the water is almost dry, open the lid and pay attention to the pancakes, flip them back and forth and fry until golden brown)