Shandong vegetable pill(shan dong cai wan )

Methods of Shandong vegetable pills:

Raw materials for making Shandong vegetable pills:

Pig fat and lean meat 250 g each, coriander 100 g, chunmi 50 g, staghorn 50 g, cabbage, egg 100 g, refined salt 4 g, onion and ginger 10 g, monosodium glutamate 0.5 g, vinegar, sesame oil amount.

The processing steps of Shandong vegetable pill are as follows

Wash the lean pork, chop it into antler shape, put it into a bowl, add the eggs and mix it well. Cut the pork into 0.6cm thick slices with a straight knife crossed on both sides, and then cut it into 0.6cm cubes. Wash the rice and wash the cornu. Take 30g and cut it into small pieces. Take a container, add minced lean meat, onion, ginger, sea rice, Cornu Cervi rice, Chinese cabbage and coriander, add pepper, monosodium glutamate and refined salt, stir well, make 3.3cm diameter balls, put them in the plate, steam them in the cage with high heat for about 8 minutes until they are cooked, take them out, put them in a big bowl, put clear soup and refined salt in the soup pot, steam them to boil, put coriander section, boil them and add flavor Pour the essence into a large soup bowl, sprinkle with sesame oil, vinegar and pepper.

The characteristics of Shandong vegetable pills are as follows

The materials are various, the texture is loose, soft and rotten, fat but not greasy, the soup is thick, delicious, sour, spicy and salty.

Shandong vegetable pill

Shandong caiwan is a famous dish of Han nationality, belonging to Shandong cuisine. Pork is the main food material, with various materials, loose texture, soft rotten, fat but not greasy, strong soup, delicious, sour, spicy, salty and fragrant.

practice

Make food

Pig fat and lean meat each half 250 grams. Coriander 100g, chunmi 50g, staghorn 50g, cabbage. Two eggs (weighing about 100g). 4G refined salt, 10g green onion and ginger powder, 0.5g monosodium glutamate, vinegar and sesame oil.

Production process

1. Wash the lean pork, chop it into antler shape, put it into a bowl, add eggs and mix well; 2. Slice the pork into 0.6cm thick slices, cut the meat into 0.6cm cubes with a straight knife on both sides, wash the rice, wash the cornu, wash the cornu, take 30g, cut into fine pieces, and cut 20g into 3cm long sections;

3. Take a container, put in minced lean meat, onion, ginger, sea rice, Cornu Cervi rice, Chinese cabbage, coriander, add pepper, monosodium glutamate, refined salt, stir well, make 3.3cm diameter balls, put them in a plate, put them in the cage, steam for about 8 minutes with high heat, take them out and put them in a big bowl;

4. Put clear soup and refined salt into the soup pot, steam to boil, put coriander section on high heat, bring to a boil, add monosodium glutamate, pour into a large soup bowl, sprinkle with sesame oil, vinegar, and pepper noodles.

Food Guide

Nutritional efficacy

According to traditional Chinese medicine, pork is mild in nature and sweet in taste. It has the functions of moistening intestines and stomach, generating fluid, tonifying kidney qi and relieving heat toxin. It is mainly used for treating heat disease, wasting body fluid, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, promoting urination and stopping thirst. Pork soup can be used to make up for dryness, dry cough, constipation and dystocia caused by lack of body fluid.

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Chinese PinYin : Shan Dong Cai Wan