Lotus leaf cake with sea sausage and leek(hai chang jiu cai he ye bing )

Lotus leaf cake with sea sausage and leek

Introduction:

"I've eaten it in a restaurant before, and I think it's delicious! So at home also want to try, and the sausage is also very nutritious yo

Production steps:

Step 1: dispose of the sausage, remove all the internal organs and wash them clean.
Blanch it in hot water for three seconds.

Step 2: prepare the meat stuffing.

Step 3: cut the leeks into pieces.

Step 4: mix the sauce and the seasonings.

Step 5: stir fry the meat stuffing, add the sauce and cook it for 6 minutes, then add leeks and stir fry. When it's almost cooked, add sea sausage and turn it over for a few times.

Step 6: steam the lotus leaf cake in advance, put the dish on the plate and put the cake on it.

Materials required:

Sausage: 500g

Minced meat: 400g

Leek: 100g

Soy sauce: moderate

Oyster sauce: a little

Cooking wine: a little

Pepper: right amount

Salt: a little

MSG: a little

Notice: 1. The sausage is easy to get old, so the time of blanching and cooking should not be long. 2. Lotus leaf cake can be replaced by breakfast steamed bread or broccoli sold in supermarket.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hai Chang Jiu Cai He Ye Bing