1. Cut the onion into small pieces and add the minced garlic. (Onions don't need to be cut more fine, too big pieces are easy to scatter when frying meat)
2. Mix the eggs, milk and bread flour. (This pre-action can make your burger meat soft and tender!)
3. Step 1 + step 2+ ground meat + seasoning mix. Mix well by hand and gently rub it into the feeling of meat. (The meat can be stirred into a meat dish with a machine meat grinder)
4. Mix well and beat it, and hit the air out (do not overwhelm the meat mass, so as not to get the meat out, the fried meat will shrink)
5. Take the size you like, smash it into a meat ball, and use a second-hand to throw it into a flattened shape. (This process is really fun~ you can also add a cheese slice to the meatball.) To make a bigger meatball, press a hole in the middle and it will be evenly cooked when grilled. After the hot oil pan, put the hamburger meat in a small 1cm turn and simmer for 3-4 minutes. (The thicker the hamburger is, the longer it will be. I will make it about 2cm thick for 5 minutes.) Use the patties making machine to make hamburger patties in batches.
6. Add all the sauce to the pot and heat for use.
7. Before the pot, squeeze the hamburger meat slightly, and the gravy is not reddish or fried.
8. Topped with sauce, topped with a little canonnaise or a piece of cheese (with hi).
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