Ingredients: pork 500g, nine vegetables 500g, 3 eggs, 40g of soy sauce, 4g of soy sauce, a little bit of white pepper, salt, 2 spoons of cooking wine, a little bit of chicken broth, 1 spoon of soybean paste, 1 spoon of oyster sauce, 2 spoons of sesame oil, green onions and ginger 20g each, 1000g of flour, 550g of water
Practice steps:
1. Clean the nine vegetables, soak them in lightly salted water for 20 minutes, then wash them a few more times, drain and set aside. Cut the nine vegetables into nine vegetable dices.
2. After the fungus is soaked, cook it in boiling water for about 3 to 5 minutes or so, fish it out, rinse it with cool water and chop it into pieces.
3. Eggs scrambled and chopped. Clean the prawns, choose to remove the shells and threads, absorb the water with kitchen paper, cut the prawns into granules, the size of the granules at will.
4. Make the pork filling. Pork stuffing selection of fat and lean ratio of three seven, into the ginger, a little pepper, soy sauce, cooking wine, chicken essence, 1 egg, soy sauce, oyster sauce, the right amount of salt, stirring in one direction, and then temporarily put 2g of soy sauce, stirring in one direction to blend, about 100, and then into the 2g of soy sauce, and continue to blend in one direction to blend, blend about 100, mixing evenly after the meat appeared to be viscous can be. Mix well until the meat mixture becomes sticky. Finally, add the chopped green onion, put about 10g of sesame oil on top of the chopped green onion, mix the chopped green onion with the sesame oil, then mix the chopped green onion with the meat mixture, i.e., continue to mix well in one direction, about 100 times. The purpose of covering the scallions with oil first is to prevent the scallion juice from overflowing and causing the meat to taste too much of scallion.
5. Put all ingredients together. Sprinkle 1 tbsp (about 15g) of sesame oil over the kowtow first. Toss the kowtow with the sesame oil, which coats the kowtow to retain the moisture in the kowtow. Mix well and set aside. Add salt to taste.
Nutritional value of eggs:
1. Eggs are rich in protein, fat, vitamins and iron, calcium, potassium and other minerals that the human body needs, the protein is a high-quality protein, the liver tissue damage has a role in the restoration;
2. Rich in DHA and lecithin, lecithin, the development of the nervous system and the body is beneficial to the brain and the brain can be good for the brain and improve the memory and to promote the regeneration of liver cells;
2. Liver cell regeneration;
3. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogenic substances in the body, with cancer prevention.