Chongqing Hongyou chaoshou(zhong qing hong you chao shou )

Chongqing Hongyou chaoshou

Introduction:

"Chaoshou is also called Baomian in our hometown of Chongqing. It is famous for its red oil and dragon. In addition to the spicy red oil, we also pay attention to the production of meat stuffing. The reason why it is delicious is that the stuffing is exquisite and the soup is spicy and delicious. When I first came to Beijing, I spent 50 cents on a bowl of chaos. I thought it was too cheap. Our hometown's chaoshou sold for two yuan that year. There is a difference in price and taste. Apart from the similarity in appearance, there is a big difference in taste. Today, I'd like to introduce you to my hometown's snack, red oil hand copied. I'm sure you'll fall in love with it once you eat it... "

Production steps:

Step 1: prepare raw materials

Step 2: make red oil in advance

Step 3: chop the pork into minced meat. I chop it with the skin. I think it tastes better

Step 4: beat in an egg

Step 5: add onion, ginger and garlic powder, sesame oil, a little pepper powder, pepper powder, proper amount of soy sauce, oyster sauce and salt

Step 6: stir in one direction

Step 7: then start to pack the chaoshou, spread out the chaos skin and put in the right amount of minced meat

Step 8: use chopsticks to point a little water around the chaotic skin, fold it in half into a triangle and stick it together

Step 9: drum up the part of the meat stuffing, and then dip the two corners with chopsticks and a little water to form the shape of a Yuan Bao. When I wrap the meat, the two corners are folded on the front and the other side. I feel that it's easy to cook when I cook it. It's OK to cook according to one's preference

Step 10: hand copied

Step 11: boil a pot of boiling water in the pot, add a little salt, put in the chaoshou, use chopsticks to open, don't touch the pot, cook for about five minutes

Step 12: slice shallots

Step 13: blanch the cabbage leaves in the soup

Step 14: put soy sauce, red oil and chives in a bowl

Step 15: put the scalded vegetable leaves into a bowl and add proper amount of soup

Step 16: put the cooked chaoshou into a bowl

Step 17: the fragrant red oil is on the table

Materials required:

Pork: 400g

Chaos skin: 200g

Egg: one

Cabbage leaves: moderate

Proper amount of homemade sesame oil

Onion, ginger and garlic: right amount

Pepper: a little

Pepper powder: a little

Salt: right amount

Soy sauce: a little

Sesame oil: appropriate amount

Chives: right amount

Oyster sauce: right amount

Note: 1. Pork should be 3% fat and 7% lean; 2. Meat stuffing should be chopped by hand for better taste; 3. When mixing meat stuffing, eggs and other seasonings should be put in and stirred vigorously in one direction. 4： The pepper powder and pepper powder in the meat stuffing must be put less or not, according to personal preferences; 5: the production method of red oil, please see another blog post of mine http://home.meishichina.com/space-5987665-do-blog-id-495573.html

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Zhong Qing Hong You Chao Shou