Wufu primrose(hua li li de wo tou xian cai wu fu bao chun )

Wufu primrose

Introduction:

Production steps:

Step 1: raw material drawing. Make a nest first.

Step 2: cut the dough into five cylinders.

Step 3: erect the column and make a nest by making a nest.

Step 4: squeeze a side out, a little wider, and also squeeze a side up from the mouth.

Step 5: put the two sides together with chopsticks. It's a flower nest. Put it into the egg tart mold and shape it by hand.

Step 6: boil water and steam for 8 minutes. Stir fry pickles while steaming.

Step 7: sauerkraut, bamboo shoots, mushrooms, dice, blanch water out, squeeze dry standby. Protein diced.

Step 8: put some cooking oil in the pot, stir fry minced pork slightly yellow.

Step 9: add minced ginger, dried chilli ring, five spice powder, stir fry until fragrant, put a teaspoon of soy sauce, half a teaspoon of sugar, stir fry until minced pork is evenly colored.

Step 10: pour in sauerkraut, bamboo shoots, mushrooms, protein, add half a bowl of water, add salt, simmer over low heat for a while, then collect juice over high heat. Put chicken essence into the pot.

Step 11: steamed Wotou, egg yolk pressed with a sieve. Put it in the Wotou side, and then put it in the middle.

Materials required:

Spinach sauce dough: one serving

Minced meat: 100g

Sauerkraut: two

Mushroom: Three

Luohanshu: Five

Boiled eggs: two

Jiang: one piece

Dry pepper: right amount

Salt: one teaspoon

Five spice powder: half teaspoon

Soy sauce: 1 tbsp

Sugar: 1 teaspoon

Chicken essence: half teaspoon

Note: steamed Wotou, egg yolk pressed with a sieve Rong. Put it in the Wotou side, and then put it in the middle.

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hua Li Li De Wo Tou Xian Cai Wu Fu Bao Chun