Material

Old venetian blinds, minced meat, shrimps, mushrooms, winter bamboo shoots, cooking wine, salt, pepper, sugar and chopped green onion

Method 1: Cut the mushrooms and winter bamboo shoots into small pieces and blanch them. (Don't cut the mushrooms too small, I cut them too small, which makes it difficult to squeeze out the water at the back)

2. Blanched mushrooms and winter bamboo shoots squeeze out the water and chop them into powder

3. Chop the shrimps into mud, and add cooking wine, salt, pepper, a little sugar and chopped green onion to the minced meat and vegetables. 4. Stir in one direction. (blanching can remove the beany smell)

6. cut the louver into the desired length and put minced meat on one end. (I'm a louver cut in half)

7. Roll it up to the end. When you start rolling, roll it tightly and try not to have gaps. Be gentle, don't break the louver)

8. Put the rolled louver roll with the mouth closed down, steam it in the pot for 1-15 minutes, and cut it into sections after steaming. There will be soup in the plate after the louver rolls are steamed, and it will be better to pour the soup when eating. Or you can cut it into pieces and cook it in the pot with broth. )

Method 2, the meat roll with venetian blinds

Material

3 venetian blinds, 3g minced pork, 1 egg, and proper amount of cooking wine, onion, ginger, sugar, salt, chicken essence, soy sauce, mushrooms, starch and spiced powder.

Practice

1. Mix the minced meat with cooking wine, minced onion and ginger, sugar, salt, eggs, chicken essence, soy sauce, minced mushrooms and spiced powder.

2. A louver is cut in half, blanched and drained, covered with a thin layer of minced meat and rolled up.

3. Steam the meat roll in a steamer for 15 minutes, cool it and cut it into small pieces.

4. When eating, steam in a steamer for 5 minutes and sprinkle with chopped green onion.

method 3, meat wrapped in venetian blinds

material

main ingredients: pork, thin venetian blinds, carrots, mushrooms and celery

auxiliary materials: onion, ginger, five-spice powder, sugar, cooking wine, salt, soy sauce, vegetable oil, sesame oil and broth

method

1. Wash carrots.

2. soak the mushrooms in light salt water for a while, wash them and chop them.

3. Remove the leaves from celery and wash it. Cut it into sections and put it on the bottom of the tray.

4. Wash the peeled pork, chop it into minced meat, mix in chopped carrots and mushrooms, add cooking wine, chopped green onion, Jiang Mo, sugar, five-spice powder, soy sauce, a little salt and sesame oil, and stir clockwise to taste.

5. Blanch the louver with boiling water and wash it, and cut it into equilateral squares.

6. Smooth the venetian blinds, and roll up the appropriate amount of meat.

7. Tie it firmly with chives, code it on celery, pour the broth on it, and steam it in a steamer for about 15 minutes.

Method 4: Braised pork with venetian blinds

Material

Pork belly (preferably with skin) 1g venetian blinds 25g dried mushrooms 15g seasoning: Shaoxing wine (any wine is ok, it's not surprising that there is too much wine, really! ! Beer, red wine and white wine are all ok, and the more advanced it is, the more fragrant it will be. The ratio of soy sauce to soy sauce is 3: 1 balsamic vinegar, a little sugar and honey, 1 tsp (decide for yourself), salt onion, ginger and anise cinnamon (Red Square suggests that a small amount of anise and cinnamon is good, because the flavor of spices should not be overwhelmed by meat).

Practice

Step 1: Cut the pork belly into 5cm*5cm pieces, add boiling water, add onion and ginger and cook for 5 minutes. After the meat is tightened, take it out and wash it, and then cut each piece into 4 equal parts for later use. Heat the oil pan and stir-fry the white sugar (you must not stir-fry it). Stir-fry the sugar until it is golden and bubbly. Quickly stir-fry the meat in the pan (commonly known as sugar-colored), then pour in soy sauce, Shaoxing wine and balsamic vinegar and stir-fry until the meat is colored. Add soy sauce to soy sauce at a ratio of 3: 1, and add appropriate amount of onion, ginger and salt. After boiling, stew for 2 minutes and turn to low heat. *-*

Step 2: Soak the venetian knot in hot water for 3 minutes, in order to remove the smell of tofu. The venetian knot has strong water absorption, so it should be squeezed well when used. Stew pork belly for 1.5 hours, then add the venetian knot and continue stewing for 3 minutes. (Be careful not to put the venetian knot into the pot too early.