Improved meat stuffing gluten(gai liang rou sai mian jin )

Improved meat stuffing gluten

Introduction:

"I've eaten local gluten in Wuxi before, but it's very black, too much soy sauce, and it's not suitable for the salty taste of northerners. The gluten made by Wuxi people is sweet, and they want to make their own taste change when they have nothing to do, but it's also a bit heavy."

Production steps:

Materials required:

Shredded scallion: 20g

Minced meat: 60g

Oily gluten: one pack

Carrot stick: (scalded)

Celery sticks: (scalded)

Chicken essence: a little

Soy sauce: a little

Veteran: a little

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gai Liang Rou Sai Mian Jin