Bamboo Fungus Stuffed with Pork
Bamboo Fungus 3 Pork 200g Shiitake Mushroom 1 Cantonese Vegetable Heart Moderate Salt 4g Minced Scallion 5g Soy Sauce 4ml Salad Oil 5ml Water Moderate Starch 5g Minced Ginger Moderate
Step by Step
1. Dice the Shiitake Mushroom and put it into the meat stuffing, pour it into the Minced Scallion and Ginger, and marinate it with the seasonings for 20 minutes.
2. Peel and wash the bamboo fungus. Cut into small pieces.
3. Stuff the bamboo fungus with the meat mixture. Place in a flat dish.
4. Preheat the steamer to 100 degrees Celsius and place it in the steamer, steam for 8 minutes and take it out.
5. Bring a pot of hot water to a boil, blanch the Cantonese cabbage hearts and remove. Arrange into the bamboo fungus side.
6. In a separate frying pan, pour in soy sauce, thicken the sauce and pour into the bamboo fungus.
Quick meat pie
Pork foreleg 500g (fat and lean ratio of 3:7 or 2:8) ginger moderate amount of squash moderate amount of soy sauce 16 grams of old soy sauce 4 grams of salt 6 grams of sugar 4 grams of sesame oil 6 grams of canola oil 20 grams of corn starch 2 grams of water 36 grams of wine moderate amount of minced garlic moderate
Practice Steps
1. hand chopping filling seems to taste a little better, of course, the food court can be processed, and the food court can be processed. Many of my many small appliances are also capable of doing this job.
2. This time a little more fat.
3. Add all the seasonings and stir clockwise with chopsticks for 10 minutes, the meat mixture is very sticky and has a brushed texture.
4. I used a plastic bag to grab a handful and flatten it into a cake with a pit in the center. Put into the freezer to freeze, when you want to eat directly out of the cooking time put in the steamer steamer on the line.
5. Generally, when I steamed my family added an egg, the pit in the center is convenient to keep the shape of the egg, and will not run away.
6. Just after the end of a little onion, salt water blanch a few small bok choy, is also very fast.