Water spinach is a famous dish unique to Hubei Province. In the process of making water spinach, all ingredients will be arranged according to the shape of dragons, so the meaning of water spinach is also very good, and it has also been included in China recipes. According to legend, Panlong is a dish spread from the Ming Dynasty, so it has a long history. And what are the methods of making Panlong that spread to modern society?

The practice of asparagus:

The main ingredients are 250g of pork and 450g of grass carp.

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

5g of seasoning salt, 2g of monosodium glutamate, 5g of ginger, 5g of lard (suet)15g, 5g of chives.

Steps:

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 clear water while stirring, and stir into a sticky meat paste;

3. Slaughter grass carp, cut clean meat 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 chopped fish and minced meat together, stir them evenly, spread them on the egg skin respectively, and roll them 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.

Cooking skills:

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, it is necessary to add 25 grams of egg white, 2.5 grams of refined salt and 0/50 grams of starch/kloc, and stir with clear water;

3. The egg skin should be spread into a skin with a diameter of 45cm, and the egg roll should be rolled into a length of 30cm.

The roll with a width of cm and a diameter of 5 cm 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 gas;

5. This dish can be fried in addition to steaming, that is, the steamed egg roll is cut into two thick slices and put into a bowl, and 50 grams of eggs, 10 grams of starch, 50 grams of flour and appropriate amount of water are mixed to adjust the size. When the pan is fried to golden brown, take it out and put each piece into the plate in a spiral way.