Zhejiang Cuisine: small cages of fresh meat(zhe cai xian rou xiao long )

Zhejiang Cuisine: small cages of fresh meat

Introduction:

"Fresh meat stuffing cage: Zhejiang cuisine boutique staple food, elderly recipe, beauty recipe, spleen appetizer recipe."

Production steps:

Step 1: slice the pork first.

Step 2: Chop again.

Step 3: soak water with scallion and ginger.

Step 4: add onion and ginger to the meat filling and stir well.

Step 5: add salt, soy sauce, monosodium glutamate, sesame oil, stir well.

Step 6: add minced minced meat jelly, mix well together to make meat stuffing.

Step 7: put the flour in a clean bowl.

Step 8: add warm water to the dough and let stand for 10 minutes.

Step 9: put it on the panel and knead it evenly. Cut and knead it into long strips.

Step 10: cut into evenly sized tablets.

Step 11: roll into a slightly thicker skin in the middle.

Step 12: put in the meat.

Step 13: lift and fold the leather along the edge (about 13 folds for each).

Step 14: leave a small mouth in the middle, and you can see the filling heart (some also close the mouth and pinch it).

Step 15: wrap it up and put it on the panel.

Step 16: put it into the steamer.

Step 17: bring the water to a boil and put it into the drawer.

Step 18: steam over high heat for 10 minutes.

Materials required:

Wheat flour: 400g

Pork sandwich: 400g (soft Wuhua)

Skin defrosting: 200g

Soy sauce: 20g

MSG: 2G

Salt: 5g

Ginger juice: 5g

Onion juice: 5g

Sesame oil: 15g

Note: Meat cage production tips: 1, small cage bag of the green skin to knead a little soft, in order to lift pinch fold. Some also use slightly fermented dough (called tender fermented noodles or fermented noodles) to make skin, which is soft when eating, but should not be long hair, otherwise it will affect the taste; 2. The thickness of the skin jelly should be appropriate, too thick and greasy, too thin to freeze, generally 500 grams of meat skin, about 1500 grams of water can be added to make skin jelly. 3. To make the stuffing, you should first put all kinds of seasonings into the minced meat and mix well (or add a little water), and then put the jelly, otherwise the stuffing will not mix well and will be easy to loose. 4. The method of making jelly is to boil pork skin with water. It selects the fresh pork skin, scrapes the hair, stretches under the boiling water pot to take out, pours the sewage. Put the skin of meat into the original vortex, add water to 3-4 times of the skin of meat, put it on a high heat and boil it, then move it to a low heat and stew it until it is crisp. Cut it up (or mince it with meat grinder), put it back into the original pot, cook it on a high heat until it turns into thick milk, pour it into the container, filter out the residue, cool it and freeze it in the refrigerator (it can also be naturally frozen in winter).

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhe Cai Xian Rou Xiao Long