Peeing Niuwan is a traditional food with a long history. Taifeng International, an ancient town in the south of the Yangtze River in Shunzhi in Qing Dynasty, was carefully developed by the Wang family through unique processing technology and secret recipe. Later, it was exhibited to Hong Kong by Wang's descendants and gradually became a special snack on Hong Kong Island. It has been widely circulated for nearly 200 years, prevailing in Hong Kong, Macao and Southeast Asia, and has attracted thousands of customers. During the Opium War, Cantonese Niuwan was widely spread overseas. At the beginning of "Gourmet", Star Master described its characteristics in the scene of playing table tennis with Niuwan. Even the secret goddess of the United States actually named this special food "Gongwan".
The way of doing things
Machamp was used to crush beef and mutton at two loading rates, and the journey was about 26,800 times. Then remove the shell and intestines of the shrimp. Put it into a juicer and beat it into a paste. Then put it in a pot and add salt, chicken essence, bone soup, white pepper, aged wine and sugar to make it tender. Boil the shrimp paste until it is half cooked, then pour it on an iron plate to cool it, and then put it in the refrigerator for freezing. After the beef and mutton are set, dig a piece of litchi with a spoon. Cut the shrimp paste that has not been refrigerated for a long time into small squares, and the size should not exceed1.5cm *1.5cm. Carefully put the grid into the beef balls. Then cook a pot of bone soup, and put the beef balls in it to cook thoroughly. Add rice flour or fresh noodles after cooking. It doesn't matter if you don't need them. Just eat porridge and beef balls. A bowl of delicious fermented juice urine cow pills came out! (Practice in "The God of Food")
Juicy beef balls
Note: the reason why the juice will burst is the same as that of steamed dumplings. The stuffing inside is frozen, and the beef balls may appear soup after being cooked. If you bite too hard, you will spit out the juice. This is juice pop!
Exercise 2:
1. Buy pigskin, blanch it with boiling water, shrink it, remove the waste, add water, onion ginger, rice wine and salt, and cook for 2 hours (pressure cooker for 30 minutes) until the pigskin is picked up by wooden chopsticks, then break it, pour out the juice and freeze it.
2. It becomes a frozen, frozen slice.
Slice beef tenderloin.
4. Stir with onion ginger, rice wine, salt, raw eggs and spiced powder. If you don't move, add some water slowly.
Make it into symmetrical mud
6. The added water is also digested and absorbed by the meat.
7. Pour out the pork paste and mix the fresh shrimp with the pigskin jelly.
8. Scoop a spoonful of beef and mutton mud with your palm and leave a hole in the spoon.
9. Add fresh shrimp and pigskin jelly
10. Use a spoon to slowly gather the minced beef on both sides. If it is not delicious, add a little minced beef.
1 1. Boil the water, rub the meatballs into the pot, cook until the color fades and floats briskly, and put salt and seasoning at the bottom of the soup.
12. You can add some vermicelli, Lai Xiang and Chili.
13. Bite the report workflow juice.