Making bricks and vegetables(pai zhuan cai sheng cai bao )

Making bricks and vegetables

Introduction:

Production steps:

Step 1: all ingredients are ready.

Step 2: soak Auricularia auricula in warm water, cut into small pieces, dice beef, wash carrot, dice, and chop onion and ginger.

Step 3: put all the ingredients together in the blender to make mud.

Step 4: add 1 teaspoon of soy sauce, a small amount of black pepper, a quarter of a teaspoon of salt, a small amount of starch, half an egg white and a few drops of sesame oil in turn. Stir well.

Step 5: put the mashed meat into the steamer and steam for 5 to 7 minutes.

Step 6: while steaming the mashed meat, wash the carrots, peel off the skin with a wire eraser, and cut some thin strips of carrots.

Step 7: wash the lettuce and remove the stem. On the other hand, cut off part of the thick stem on the back with a knife. (as shown in the figure)

Step 8: blanch the carrots and lettuce in boiling water, and immediately pick up the cold water.

Step 9: lay the lettuce flat, dig out the right amount of steamed meat paste, put it in the middle of the dish, and then wrap it up.

Step 10: put the carrot strips on the bottom of the lettuce bag, then wrap them around and roll them up.

Materials required:

Lettuce: 1

Beef: 200g

Carrot: half

Dried agaric: 4

Onion and ginger: right amount

Egg white: right amount

Soy sauce: moderate

Black pepper: right amount

Salt: right amount

Sesame oil: appropriate amount

Starch: right amount

Note: 1, if it is a banquet, you can blanch lettuce in boiling water, so that the lettuce is not crisp and soft, and it is easy to cover the meat paste. If you eat it at home, you don't need any beautiful lettuce. 2. Carrot stick. No problem. 3. When the lettuce is scalded and discolored, it can be picked up immediately. If it is cooled, it can keep the color green.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Pai Zhuan Cai Sheng Cai Bao