Seasoning: salt 3g monosodium glutamate 1g cooking wine 10g starch (corn) 3g onion 5g ginger 3g salad oil 15g.
The practice of steaming cucumbers;
1. Wash cucumber, cut into sections (thickness 1 cm), and remove the flesh of cucumber for later use;
2. Chop the onion and ginger separately for later use;
3. Put the minced meat into a bowl, add monosodium glutamate, refined salt, cooking wine, Jiang Mo and chopped green onion and mix well to make meatballs;
4. Put the meatballs into the cut cucumber segments and steam in a steamer for 3 minutes;
5. Put the pot on a big fire, add salad oil to heat it, add clear soup (500g) and refined salt (2g), thicken it with wet starch after boiling, and pour it on the cucumber segments.
For more information about steamed cucumbers, please check Mint.com Food Bank/Restaurant/Steamed Cucumber.