Accessories: siu mai (sugar) 25g egg 60g wheat flour 30g starch (fava bean) 5g

Seasonings: pepper salt 2g MSG 3g soy sauce 15g sugar 1g ginger 2g sesame oil 10g peanut oil 30g each moderately

Seanan Pan Fried Dumplings:

Methods for making the pan-fried dumplings:

1. p> 1. raw gluten cut into strips, boiled in boiling water for about 10 minutes to remove, chopped into mince;

2. sesame crackers (baklava) rolled;

3. fresh lotus root cleaned and wiped into silk, and then chopped into a puree;

4. yam washed and peeled, with a rolling knife method of cutting into rhombus pieces;

5. frying ladle peanut oil, in the high heat until 70% hot, under the end of gluten stir-fried to yellow, and poured in a large bowl. Add egg, pepper salt, sesame seed cake, lotus root puree, flour, monosodium glutamate, and ginger, and mix well;

7. Stir well and then squeeze the balls into 12 balls with a diameter of about 3 centimeters;

8. Then, fry the balls in peanut oil over 60% heat until they are charred yellow, and then arrange them in a large bowl;

9. Put peanut oil in a frying spoon and set it on high heat to cook. p>12. frying spoon into the peanut oil, hot on the fire, into the ginger, decant the soup into the spoon, and then add 100 ml of white broth, sugar, monosodium glutamate, soy sauce, burning;

13. soup boiling, thickening with wet starch, dripping with sesame oil, poured on the balls that is complete.

For more information on vegetarian nanjianwanzi, see Mint.com Food Library/shiwu/nanjianwanzi2