First of all, briefly introduce water spinach.

Panlong is a famous dish in China.

Also known as Panlong dish, roll-cut dish and common name chop dish, it is known as one of the "three wonders of Zhongxiang" and one of the top ten classic dishes in Hubei. It has been listed in China Menu, and its production skills have been listed in Hubei Intangible Cultural Heritage List.

Panlong cuisine was born in the Ming Dynasty, and it was named after Jiajing's accession to the throne. It has a history of about 500 years. Its main raw materials are eggs, pork, fish, onions and ginger. The characteristics of dishes are bright color, fat but not greasy, tender meat and long fragrance.

Panlong cuisine is a traditional dish that people in Zhongxiang area can't live without on holidays, weddings and funerals, and any big banquet must have a "dragon banquet"; Its eating method is also constantly innovating in the inheritance: it can be steamed, fried, fried and distilled, and can be used as hot pot, noodles and soup.

Second, the practice of Panlong cuisine

1, main raw materials

Ingredients: 500g of pork (lean meat), 250g of fat meat and 450g of grass carp.

Accessories: egg white 100g, egg 150g, starch (broad bean) 100g.

Seasoning: 5g of ginger, 2g of monosodium glutamate,15g of lard, 5g of salt and 5g of chives.

2, the basic process

1. Chop the lean meat into minced meat, put it in a bowl and soak it in water for half an hour;

2. After the minced meat is precipitated, drain the water, add refined salt, starch, egg white, chopped green onion and Jiang Mo, add water while stirring, and stir into a thick meat paste;

3. Slaughter grass carp, clean meat and cut into pieces, add refined salt and starch, and stir until the taste is sticky;

4. Beat the eggs into a bowl, stir them evenly and spread them into three egg skins;

5. Mix the minced fish with minced meat, spread it on the egg skin and roll it into a round roll;

6. Put the minced fish in a cage, steam it in a boiling water pot for half an hour, take it out and let it cool;

7. After cooling, cut into 3 mm thick egg rolls;

8. Take a bowl and wipe it evenly with lard;

9. Connect the egg rolls together, put them into a bowl in a spiral, steam them on high fire for 15 minutes, take them out and turn them over;

10. Heat the wok, add 50 ml of chicken soup, salt and monosodium glutamate, thicken it, pour 10 g of cooked lard, pour it on the egg roll and decorate it with flowers.

3. Preventive measures

1. Every time the minced meat is precipitated in water, it needs to be soaked for half an hour until it turns white.

2. After the soaked minced meat is prepared, you need to add egg white 1, refined salt 2.5g, starch 150g and stir with clear water.

3. The egg skin should be spread into a skin with a diameter of 45 cm, and the egg roll should be rolled into a roll with a length of 30 cm, a width of 4 cm and a diameter of 5 cm, which should be elastic, smooth and powder-free.

When steaming in a bowl, the bowl should be oiled and rolled up. When entering the cage, the fire should be big, the water should be boiled, and the cage should be filled with air.

This dish can be fried in addition to steaming, that is, the steamed egg-wrapped meat roll is cut into two thick slices and put into a bowl, and mixed with egg 1 each, starch 10g, flour 50g and appropriate amount of water for sizing. When the pan is fried to golden brown, take it out, connect each piece together and put it in a plate.

Third, to sum up, Panlong cuisine is known as one of the "three wonders of Zhongxiang". The method is the above ten steps. Method is important, but practice is the most critical. Only by practicing more can our cooking skills grow better.