Dongpo Hydrangea(dong po xiu qiu )

Dongpo Hydrangea:

Raw materials for making Dongpo Hydrangea:

1 / 2 jin minced meat, 4 liang shrimp, 3 mushrooms, several water chestnuts, 4 eggs, 1 / 2 jin cabbage. 1 tsp salt, monosodium glutamate, a little white pepper, sesame oil, 1 tbsp Taibai powder, 4 tbsp water.

Steps of making Dongpo Hydrangea ball:

1. Remove the intestine mud from the shrimp, wash it with salt, drain the water, chop it into mud, soak the mushrooms, finely chop and smash the water chestnuts. Mix well with the minced meat, add the seasoning and stir well until it is sticky.

2. Break up the eggs, fry them in a pan over low heat and cut them into shreds.

3. Knead the minced meat into a ball, roll the shredded egg, put it into a steamer, and steam over high heat for 7-9 minutes.

4. Blanch the cabbage in boiling water, take it out to cool and drain the water, then add a little salt and msg to the oil pan and stir fry it together, then remove and arrange.

5. Pour the steamed soup into the pot (if it is not enough, add 1 / 2 bowl of water) and bring to a boil. Add a little salt, monosodium glutamate and pepper to taste. Then thicken with ether white powder water to form a thin sauce and pour it on the egg balls.

Dongpo Hydrangea

essential information

Main ingredients: minced meat, shrimp, water chestnut, mushroom, egg, Qingjiang vegetable, salt, Taibai powder and water

Materials

1 / 2 jin minced meat, 4 liang shrimps, several water chestnuts, 2 mushrooms, 2 eggs, 4 Qingjiang vegetables, 1 / 2 jin salt, right amount of Taibai powder, right amount of water

flavoring

Right amount of salt, right amount of monosodium glutamate, right amount of pepper, right amount of sesame oil

Production method

(1) Wash the shrimps, rinse with salt, drain and chop them into mud.

(2) Cut mushrooms into small pieces, beat water chestnuts into small pieces, and stir with minced meat and seasoning until sticky to make the stuffing.

(3) Beat the eggs, fry them in a pan, and then cut them into shreds.

(4) Squeeze the minced meat into a ball, coat it with egg skin, and steam it in a steamer for 7-9 minutes.

(5) Blanch the Qingjiang vegetables in boiling water, cool and drain them, stir fry them in oil pan, and season them with seasoning.

(6) Pour the soup of steamed meat stuffing into the pot and bring to a boil (if the water is not enough, add 1 1 / 2 cup of water). After seasoning, thicken it with white powder water and pour it on the egg balls.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dong Po Xiu Qiu