Meat balls wear new clothes(rou yuan er chuan xin yi qun xian xi ying chun )

Meat balls wear new clothes

Introduction:

"First of all, the title party of the eight vegetarians in the Lun family, because the original version is called it. Although I really can't see where the gods and the spring come from in this dish, I hasten to change my vest, which is still a meat ball. Recently, I'm thinking about the new year's dishes. I don't know when to remember this in my little book. Although I've been in charge of the kitchen of the cat house recently, I don't know It's estimated that the cat dad will drive him out of the Holy Land during the new year's Eve dinner. So yesterday, I left some minced pork for the fried meatballs. I'd better come early to welcome the spring

Production steps:

Step 1: minced pork: add minced water chestnut, ginger, scallion, salt, white pepper, cooking wine, oyster sauce, protein and Taibai powder into minced pork

Step 2: mix all the ingredients together to make a filling

Step 3: set the dish: remove the old stem and wash the peas

Step 4: add a spoonful of salt and a few drops of oil to the boiling water pan. After the bean sprouts are cooked, place them in the finished dish for standby

Step 5: three silk: Auricularia auricula, egg skin, ham were cut into pieces

Step 6: Hydrangea ball: squeeze the meat into a ball shape, wrap the three silk evenly on the surface of the meat, start the steamer, drain the hydrangea ball into the plate, steam it for 15 minutes, and then take out the finished plate

Step 7: Sauce: heat the soup and add a little salt to taste. Pour the sauce of steamed Hydrangea into the soup and heat it

Step 8: thicken with white flour water, take off and pour in sesame oil to taste

Step 9: finally, pour the soup on the hydrangea ball

Materials required:

Minced pork: right amount

Water chestnut: right amount

Auricularia auricula: right amount

Egg skin: appropriate amount

Ham: moderate

Pea seedling: appropriate amount

Ginger powder: appropriate amount

Onion powder: appropriate amount

Salt: right amount

White pepper: right amount

Cooking wine: moderate

Oyster sauce: right amount

Protein: moderate amount

Taibai powder: appropriate amount

Note: 1. Stir the meat filling with three chopsticks clockwise. It's easier and faster to stir the meat filling with one's feet by hand than with chopsticks. 2. Although it's all meat, there's too much oil in the steamed wood. There are too many greasy things during the Spring Festival. It's light to change the taste

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Rou Yuan Er Chuan Xin Yi Qun Xian Xi Ying Chun