Gluten ball with meat and oil(rou niang you mian jin qiu )

Gluten ball with meat and oil

Introduction:

"If you don't try this dish, you don't know. If you try it, you can use the word" Zheng "to describe the feeling. After the dough ball is cooked, you feel that there is Q in the glutinous when you eat it, and the meat inside keeps its original flavor. In short, the taste is excellent. If you are picky about your taste buds, don't try this dish. The material is simple, and there is oil gluten in the supermarket. "

Production steps:

Step 1: cut the mushrooms into small pieces and add them into the meat stuffing. Add appropriate amount of salt and soy sauce respectively. Add appropriate amount of shallot and mix well.

Step 2: rub each gluten into a hole with your finger, and scrape it with your tail finger slightly to fill the meat. Be careful not to break the dough ball.

Step 3: fill the ball with chopsticks.

Step 4: all the oily gluten is stuffed with meat.

Step 5: add proper amount of oil to the pot, heat up and saute the scallions, or add garlic foam to saute the scallions.

Step 6: add the right amount of soy sauce and salt, soy sauce and a little sugar, and finally add the right amount of water to boil together.

Step 7: add the gluten balls and bring to a boil. Cook over low heat for 10 minutes, then finish the juice collection over high heat.

Step 8: put the finished product into the dish, add the green onion and eat it.

Materials required:

Oil gluten: 50g (15 pieces)

Pork stuffing: 200g

Dried mushrooms: 6 (soft)

Chives: 3

Sugar: 1 teaspoon

Soy sauce: moderate

Old style: moderate

Salt: right amount

Note: Tip: after adding water, cook gluten in low heat in order to cook the meat inside. At the same time, don't add too much water.

Production difficulty: unknown

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Niang You Mian Jin Qiu