Panglong lettuce, also known as Panlong lettuce, roll cut, commonly known as chopped vegetables, known as the "Zhongxiang three great" one of the consumption of Panglong lettuce year-round, but to the best in autumn and winter, because the autumn and winter is a good time for people to tonic.

The practice of coiled dragon dish

Ingredients:

Main ingredients: pork (lean) 500 grams, 250 grams of fat meat, 450 grams of grass carp

Auxiliaries: 100 grams of egg whites, 150 grams of eggs, 100 grams of cornstarch (fava beans)

Seasonings: ginger 5 grams, 2 grams of monosodium glutamate (MSG), lard (refining) 15 grams, 5 grams of salt, 5 grams of green onions

Seasoning: ginger 5 grams, 2 grams of MSG, 15 grams of lard, 5 grams of salt, 5 grams of green onions

Seasoning: ginger 5 grams, 2 grams of MSG, 15 grams of salt, 5 grams of green onions< /p>

1. lean pork minced into mush, put in the bowl, add water to soak for half an hour

2. to precipitate the mush after draining the water, add salt, starch, egg white, chopped green onion, ginger, stirring side by side to add water, stirred into a viscous paste

3. grass carp slaughtered and cleaned, piece of net meat chopped into mush, add salt, starch stirred on the strength of the taste of the viscous paste

4. eggs knocked into the Egg knocked into the bowl, stir well, into the pot into the egg skin 3

5. fish, meat and minced together evenly, respectively, spread in the egg skin rolled into a round roll

6. fish and minced meat rolls on the cage, in a pot of boiling water on high heat steam for half an hour, take out to cool

7. cooled and then cut into 3 mm-thick slices of egg rolls

8. take a bowl, with lard greased

9. The slices of egg rolls connected to each other circling yards into the bowl, on the cage with a high-fire steam for 15 minutes out of the buckle into the plate

10. frying pan on the fire, add chicken broth 50 ml, salt, monosodium glutamate, thickening, dripping into the cooked lard 10 grams, poured on the egg rolls, garnished with decorative flowers that are ready

Cooking tips

1, puree every time you change the precipitation of the water, you need to soak for half an hour, straight to bleach to the white color.

2, soaked minced meat modulation, you need to add 25 grams of egg white, 2.5 grams of refined salt, 150 grams of starch and water and other mixing;

3, the egg skin should be spread into the diameter of 45 cm skin, egg roll rolled into a 30 cm long, 4 cm wide, diameter of the 5 cm roll, to be rolled to have elasticity, smooth and soft, no powder feeling;

4, with a bowl of steaming, bowl should be wiped with oil, and then the bowl will be steamed, and then the bowl will be rolled into a bowl. Plate rolled into shape, into the cage when the fire should be big, the water should be boiling, cage full of gas;

5, this dish in addition to the steam method can also be used to deep frying method, that is, the steamed egg wrapped in meat rolls cut into two thick pieces of the Sheng bowl, with 50 grams of eggs, 10 grams of starch, 50 grams of flour and an appropriate amount of water mixing well battered. Frying in the pan presents a golden brown when removed, each piece of articulation with each other circling into the plate that is completed.