Steamed pork with white jade radish(bai yu luo bo niang rou )

Steamed pork with white jade radish

Introduction:

"At the beginning of winter today, the radish king has finally reached the status of" ginseng ". There is no blue windbreaker, no purple coat, only the rice white body is left, which can nourish

Production steps:

Step 1: peel the radish and cut it into 6 cm high columns. Dig out the meat in the middle and keep it at the bottom

Step 2: bring the water to a boil, put in the radish cylinder, and cook over low heat for 6-8 minutes

Step 3: add salt, soy sauce, Shaoxing wine and sugar to the minced meat, season and mix with chopped ginger

Step 4: dice Zizania latifolia and blanch

Step 5: remove the leaves of parsley, dice the stem, mix the minced meat with water bamboo, beat an egg, add a little starch, and stir vigorously

Step 6: put the stuffing into the radish hole, put diced red pepper on it, and steam for 15 minutes

Step 7: bring the soup to a boil, mix the starch with water and thicken it

Step 8: finally pour it on the steamed turnip cup and finish

Materials required:

Long white radish: 1

Minced pork: 2 liang

Water bamboo: Half Root

Red pepper: a little

Ginger: 1 teaspoon

Egg: 1

Parsley: 3

Shaojiu: 2 spoons

Salt: 1 teaspoon

Sugar: right amount

Soup: 1 bowl

Starch: right amount

Soy sauce: right amount

Note: 1. Don't dig too thin around and at the bottom of radish cup. It's easy to damage and leak juice when steamed. 2. If the radish is large, the blanching time can be appropriately increased to ensure that the radish is half cooked, and then steamed to avoid the aging of the meat steamed for a long time. 3. The soup should be salty to make the white jade radish cup taste more delicious.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bai Yu Luo Bo Niang Rou