Lobak (wu xiang juan )

Lobak

Introduction:

"It should be said that this scroll is available in all parts of Fujian, but it is also a folk dish with local characteristics in Quanzhou. Ordinary families can cook, invite guests, offer sacrifices, have dinner, serve wine and vegetables, serve dishes with sour radish, coriander, chili sauce or vinegar, and serve with noodle paste at breakfast."

Production steps:

Step 1: peel and wash the red onion

Step 2: wash and peel the water chestnut

Step 3: wash and prepare the pork

Step 4: cut pork, red onion and water chestnut into small pieces

Step 5: mix the above ingredients, add the egg, sweet potato powder, 1 teaspoon five spice powder, salt and chicken essence, mix well. Because the native eggs used are relatively small, one is added

Step 6: take the skin of tofu, spread the meat and roll it up until it can cover the stuffing. Don't pack too many layers, which will affect the taste

Step 7: steam for 15 minutes in the steamer after the fire is opened. Be careful not to be too crowded and open it slightly. The steamed spiced rolls can be refrigerated after cooling

Step 8: take a meal to eat the amount of hot pot hot fried to yellowish

Materials required:

Pork: 800g

Water chestnut: 500g

Red onion: 500g

Eggs: 2

Five spice powder: 1 teaspoon

Salt: right amount

Chicken essence: a little

Sweet potato flour: 200g

Note: the skin is fragrant and crisp, the stuffing is tender and smooth, and the hot food tastes good. Because we have to give away people, we have to do a lot of work. A quarter of the work is enough for small families.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : Wu Xiang Juan