Seasoning: salt, ginger slices, cooking wine, monosodium glutamate, broth and eggs.
Making:
1, with ginger, onion, salt, cooking wine and eggs mixed with a little soy sauce;
2. Gluten; Poke a hole in the gluten with chopsticks and put as much meat as possible.
Fill in the hole before filling it.
3, put a little oil in the pot, put onions in the wok, and pour the side dishes into the pot and stir fry;
Add the stock, adjust the taste, and pour in the meat gluten.
4. Cook until the soup is ripe and hook a little starch.
Ingredients: oil gluten 10, pork stuffing 300g.
Accessories: 2 teaspoons (30g) of dry starch, 1 tablespoon (50ML) of light and dark soy sauce,
Sugar 1 tablespoon (15g), chopped green onion 1 teaspoon (5g), Jiang Mo, salt,
Lentinus edodes 1 00g, winter bamboo shoots 50g, oyster sauce1tbsp (15ml),
Clean water 300ML, yellow rice wine 12 teaspoon, oil (15ML).
Practice steps
1. Cut off the roots of rape, wash the sediment at the roots of leaves, cut mushrooms into four petals, and cut winter bamboo shoots into comb pieces.
2. Add chopped green onion, Jiang Mo, soy sauce, yellow wine, dried starch,
Then mix the salt and sugar in one direction and stir them evenly.
3. Poke a hole in the oil gluten with chopsticks.
Then the meat is stuffed in bit by bit, and the gluten is filled and enriched.
Although this process is not complicated, it must be patient and meticulous.
Tip: Don't poke the hole in the oil gluten too big to avoid exposing the filling.
Proper amount of oil gluten and pork leg meat; Accessories: 1 egg;
Seasoning: a little salt, a little ginger, a little soy sauce, a little soy sauce and a little sugar.
Practice steps
1. Prepare in advance: chop or mince the meat;
Cut ginger into powder, or add a little water, break it with a cooking machine, and filter out ginger juice.
Step 2 add eggs to minced meat
3. Add appropriate amount of ginger juice or Jiang Mo.
Add a little carved wine
Add a little soy sauce
Add a little salt
7. Add a little sugar and stir vigorously (if you have time, you can refrigerate it for half an hour, which is easier to taste)
8. First poke a hole in the oil gluten with chopsticks (don't poke).
Then put the chopsticks in and stir them a few times (this will make the space bigger and it is easy to stuff meat).
9. Put a proper amount of minced meat on the surface and gently plug it with chopsticks.
10. Put the meat and oil gluten into the pot and add a proper amount of soy sauce.
1 1. Add a proper amount of soy sauce.
Add the right amount of sugar.
13. Add a proper amount of water, bring the fire to a boil, and then turn to low heat until the gluten is colored and tasty.
Food preparation
Ingredients: 250g pork stuffing.
Accessories: oil gluten 80g, salted duck egg 1, perilla frutescens 1, rape moss 1.
Seasoning: onion, ginger, garlic, soy sauce 10 ml,
Appropriate amount of oyster sauce, starch 1 tsp, spiced powder 1 tsp, and half a tsp of sugar,
Vegetable oil10ml, and appropriate amount of water.
Practice steps
1. Add all seasonings except salted eggs into minced meat and marinate for 15 minutes.
2. Chop the salted eggs and mix them into the stuffing.
3. Poke a small hole in the preserved egg with chopsticks and mash the fiber inside.
4. Stuffed minced meat.
5. Shred onion and ginger, peeled garlic and chopped perilla.
6. Heat the oil in the pot to 70% heat, and pour the onion, ginger and garlic into the pot.
7. Saute shallots, ginger and garlic, then pour in oil gluten, and add some soy sauce, oyster sauce and water.
8. After boiling, simmer for about 10 minute.
9. Add vegetables and cook for 2 minutes. Before taking out the pot, pour in the cut perilla and cook for 2 minutes.
1 Wash and chop the meat.
2 put cooking wine, salt, soy sauce, less water, and stick it clockwise with chopsticks.
3 chopped shallots
4 Chop shallots, add minced meat and mash evenly.
5 oil gluten
6 Press the oil gluten into small holes and stuff it into minced meat.
7 put a bowl of water in the pot to boil, and pour the gluten into the fire 15 minutes.
8 Add chicken essence before cooking and add a little soy sauce to taste. Turn it gently in the middle to prevent it from sticking to the pan.
9 put the pot and sprinkle with chopped green onion.
1. Add onion, ginger foam, soy sauce, sugar, cooking wine, dried starch and pepper to the meat stuffing.
2. Stir in the same direction and add water while stirring until the meat is sticky and firm.
3. At this time, you can plug the gluten bubble and tear a hole in it.
Use chopsticks to stuff the meat in, and then keep your mouth shut.
4. After all the tendons are stuffed, you can go out of the pot. At this time, put some ginger slices in the pot.
Onion segments, sugar (optional) star anise, soy sauce (best),
Add water, bring to a boil, then turn to medium heat and burn for about 20 minutes. Pay attention to the lake pot.
5. Then boil the soup over high fire.