[Zhejiang cuisine] - Southern Zhejiang style "Xiuqiu pot collapse vegetable roll"(zhe cai zhe nan feng wei xiu qiu guo ta cai juan )

[Zhejiang cuisine] - Southern Zhejiang style "Xiuqiu pot collapse vegetable roll"

Introduction:

"Embroidered ball pot collapse vegetable roll" is a newly created dish in Wenzhou and Ningbo. It is not a traditional Zhejiang dish. However, this dish is very popular in some restaurants in Wenzhou, and the price is not expensive. I tasted it when I went to Wenzhou on business two years ago. Today, this southern Zhejiang style "embroidered ball pot collapse vegetable roll" is made. It's a simple dish. It's mainly a Kung Fu dish, but it's also very affordable. The main methods are as follows. "

Production steps:

Step 1: put salt and a little monosodium glutamate into the minced fish, and pour in a little Shaojiu.

Step 2: add a little dry starch and stir vigorously.

Step 3: pour the minced fish into the dried Tremella.

Step 4: mix well by hand, and then squeeze the balls into the plate.

Step 5: decorate the top with shredded mushrooms, shredded red pepper and shredded vegetables.

Step 6: steam for 5 minutes.

Step 7: pour minced sea rice, green onion and ginger into the minced meat, add salt, monosodium glutamate, pepper and a little sugar, and then pour in a proper amount of Shaojiu.

Step 8: then drop a few drops of sesame oil, add a little dry starch, put the seasoning, stir the meat.

Step 9: spread the cabbage leaves on the chopping board and put in some meat stuffing.

Step 10: wrap the leaves one by one into a roll, and pat the roll with dry flour.

Step 11: dip the flour roll into the egg mixture.

Step 12: fry with 40% hot oil.

Step 13: deep fry until the rolls are yellowish. Take them out and put them on the plate.

Step 14: leave oil in the pan, saute shallot and ginger powder, then add appropriate amount of water and bring to a boil.

Step 15: bring water to boil, sprinkle with a little salt and MSG, sprinkle with a little pepper, put in a little sugar, and pour in a little Shaojiu.

Step 16: flatten the rolls and push them into the pan.

Step 17: use medium heat to make it slowly.

Step 18: pour the remaining ingredients into the pot, cook for about five minutes, then use the high heat to collect the juice, and then remove the soup.

Step 19: put the cooked rolls in the middle of the plate, place the hydrangea balls made of steamed tremella and minced fish on both sides, pour a little of the remaining soup in the pot, and then serve.

Materials required:

Water hair Tremella: 150g

Minced fish: 100g

Shredded mushrooms: 3 G

Shredded red pepper: 3 G

Shredded vegetables: 3 G

Boiled cabbage: 350g

Minced pork: 200g

Haimi: 25g

Minced green onion: 10g

Ginger powder: 10g

Eggs: 2

Flour: 50g

Shaojiu: 20g

Salt: 3 G

MSG: 2G

Sugar: 10g

White pepper: 1g

Sesame oil: 10g

Starch: right amount

Cooking oil: a little

Note: this dish features: bright color, attractive fragrance, smooth Hydrangea, fresh rolls, delicious taste, moderate salty. Warm tips: 1. When making Hydrangea balls, you should tear up the tremella before mixing it with minced fish. 2. Before making cabbage, remove the hard stem, blanch it in boiling water, cool it, drain the water and set aside. 3. Chicken soup is the best way to make pan collapse vegetable rolls, even without water. 4. In the production of Hydrangea and rolls, to grasp the time, the best synchronization out of the pot, so as to ensure the quality of dishes. Hydrangea is not suitable to be steamed too old. It only takes three or five minutes to steam with high heat. Steamed fish paste is not delicious. This southern Zhejiang style "embroidered ball pot collapse vegetable roll" with big stir fry spoon is finished. It tastes delicious. It's a mixture of land and sea. You can use minced fish instead of minced shrimp. It's also delicious. Although this dish seems to be troublesome, cooking is a kind of mood. You should regard it as an artistic creation and enjoy it in the process of production! For your reference!

Production difficulty: ordinary

Technology: grilling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zhe Cai Zhe Nan Feng Wei Xiu Qiu Guo Ta Cai Juan