The classic representative of this group's dishes: oily gluten stuffed with meat(ben bang cai jing dian dai biao you mian jin sai rou )

The classic representative of this group's dishes: oily gluten stuffed with meat

Introduction:

"After living in Shanghai for several years, most of the cooks in the canteen naturally make Shanghai food. It's funny at first. They can basically stuff meat with anything, such as oily gluten, oily tofu, and meat rolled in the skin of tofu. It seems that they especially like to eat meat in the form of minced meat, such as braised lion's head, steamed eggs with meat cakes, etc...... I'm used to eating too much. Today I'm going to make the most common meat stuffed with gluten in Shanghai restaurants. At the beginning, I was very curious about how to wrap the meat with the oily gluten. Later, I found that it was not difficult. If you are curious, go on and look down. "

Production steps:

Step 1: 6 oil gluten, 300g minced pork, 1 ginger, 5-6 vegetables.

Step 2: finely chop ginger and pour into minced pork.

Step 3: add sugar, salt, raw meal, cooking wine, pepper and a little soy sauce into the minced pork. Stir in one direction until thick.

Step 4: hold an oil gluten in the left hand and poke a small hole in the oil gluten with chopsticks in the right hand. Stir it with chopsticks until the internal structure of the gluten is broken.

Step 5: put the minced meat into the small hole with chopsticks bit by bit, which is a very long process and a test of endurance.

Step 6: put all the gluten in the oil.

Step 7: wash the vegetables. Put 3 cm depth of water in the pot, bring to a boil over high heat, and quickly blanch the vegetables.

Step 8: take out the vegetables immediately, drain the water and set aside.

Step 9: put the oil gluten stuffed with meat into the frying pan, inject the water without oil gluten, bring to a high heat, bring to a boil, and then bring to a low heat for about 3-4 minutes.

Step 10: add sugar, salt, soy sauce, soy sauce, water powder, color and make the soup thick, then take out the oil gluten and place it on the green vegetables, and you can eat it.

Step 11: what's the final look like?

Materials required:

Oil gluten: 6

Minced pork: 300g

Vegetables: 5-6

Jiang: one piece

Note: 1, pork had better choose a little fat, so the taste is better. But I don't like fat meat, so I choose lean meat, which tastes good. 2. It's better to find the softest place on the oil gluten when you poke the hole. First, it's easy to poke. Second, it's easy to break in the process of cooking, so it shouldn't be used as a wall. 3. You must be patient when you crush the oil gluten, stir it slowly, and be careful not to puncture the wall of the oil gluten, otherwise it will break the appearance. 4. At the beginning of cooking, you have to shovel the oil gluten from time to time, because when it is heated, the oil gluten is easy to stick to the bottom, otherwise it will break the appearance. 5. As the vegetables need to be decorated with the whole tree, you should be careful not to break off the vegetables in the process of washing them. 6. Because there is salt in the meat and soup, we should pay attention to halve the amount of seasoning, so as not to be too salty.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ben Bang Cai Jing Dian Dai Biao You Mian Jin Sai Rou