Stuffed meat with gluten(mian jin sai rou )

Stuffed meat with gluten

Introduction:

"The meat stuffed with gluten is in Suzhou. In summer, every family likes to eat it. It's full of soup and tastes delicious."

Production steps:

Step 1: put the flour into the basin, add a little water, mix it into a paste, and stir the chopsticks in one direction until they can't stir

Step 2: cover with plastic film and rest for half an hour

Step 3: put a basin of water in the basin, put the flour in the plastic basket, the gap of the basket must be fine, the finer the better, otherwise the flour will flow out

Step 4: with a little water on the flour, hand in the basket slowly grasp the flour, feel unable to grasp, and then with a little water slowly grasp the flour, wash and wash like this all the time

Step 5: at the end of the wash, it becomes such a dough with good elasticity and viscosity

Step 6: pull down a little bit of gluten and put a small piece of meat on the gluten

Step 7: wrap it slowly. If it's not enough, pull out the gluten. The gluten is very elastic. As long as you stick the two ends together, it will stick to itself. This is the way to pack the gluten

Step 8: put the gluten in the boiling soup and cook for a quarter of an hour

Step 9: look at the meat stuffed with gluten after a bite

Materials required:

Flour: 600g

Pork stuffing: 200g

Salt: one tablespoon

Water: moderate

Scallion: right amount

Cooking wine: moderate

Ginger: right amount

Chicken essence: appropriate amount

Note: 1 gluten stuffed meat cooked with ribs soup, or bone soup, taste more delicious, no need to add chicken essence. 2 it is best to use the flour from the countryside, if not the kind of powder from the countryside, it is best to use high flour

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mian Jin Sai Rou