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Hua kai fu GUI Cai

Ingredients required: one yam, a proper amount of carrots, one egg, a little chopped green onion and a little medlar.

Ingredients: salt, pepper powder, chicken essence, cooking wine, soy sauce, soy sauce, oyster sauce, sesame oil and starch.

Production steps:

1. Prepare the juice, pour a proper amount of soy sauce, a little oyster sauce and a little pepper into the bowl, pour a proper amount of water, stir all the ingredients evenly, then add a little starch and stir evenly for later use.

2. Wash and peel the yam. You can wear gloves when peeling (it can prevent yam mucus from sticking to our skin when peeling, causing skin redness and itching). After peeling, cut it into pieces with an oblique knife and put it in a plate for later use.

3. Wash and peel the prepared carrots, cut thin slices with an oblique knife and remove the head and tail parts.

4, the right amount of onion washed and chopped green onion for use.

5. Prepare the right amount of meat stuffing. We can buy minced meat in the market, or buy fresh meat and crush it with a meat grinder. (It is recommended that the meat stuffing with 7 points of lean meat and 3 points of fat meat tastes more fragrant).

6. Season the meat stuffing, add a little chopped green onion, then add a little salt, pepper powder, chicken essence, cooking wine, soy sauce, soy sauce, oyster sauce and sesame oil. After adding the ingredients, stir evenly with chopsticks.

7. With a larger disk, first put carrots on the edge of the disk (around in the shape of flowers), then put a piece of yam on each carrot and set aside.

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8. Make the prepared minced meat into a big meatball and put it in the middle of the plate.

9. Then make a hole in the middle of the meat, so that you can put the yolk in later.

10. Beat in an egg. Here, we just need to use egg yolk and put the egg yolk in the middle of the meat. It looks like a blooming sunflower.

1 1. Add a proper amount of water to the pot, boil the water with high fire, and then steam the plate in a steamer with high fire for about 15 minutes.

12 and 15 minutes before steaming. Pour the steamed vegetable soup into the pot.

13, the soup is not enough. Add the juice we prepared in advance and cook it in the pot. After boiling, pour in the right amount of cooking oil to brighten it. Stir to thicken it, then turn off the heat.

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14 then pour the cooked juice on the meatballs, add a little medlar as an ornament on the yam (medlar can be soaked and cleaned with water in advance), or put a little millet pepper ring.

Cooking tips:

1, gloves can be worn when peeling, which can prevent yam mucus from sticking to our skin when peeling, causing skin redness and itching.

2. Lycium barbarum can be put into the pot in advance and steamed together, and can also be decorated with red pepper rings, which is also very beautiful and delicious.

3. Meat stuffing can be added according to personal preference. The method is similar to dumpling stuffing. Chopped green onion is used here, and a little carrot or yam can be added together, which is also very nutritious and delicious.