Scallion flavored bag(cong xiang bai ye bao )

Scallion flavored bag

Introduction:

"Baiyebao is also a traditional dish in my hometown. Because of the use of soy products, it doesn't taste so greasy. "

Production steps:

Step 1: prepare the minced pork.

Step 2: add oil, ginger, scallion, cooking wine, salt, sugar, fresh soy sauce, chicken essence, stir well to taste.

Step 3: bleach the hundred pages in warm water, drain and cut them into squares.

Step 4: put a spoonful of minced meat on each hundred pages.

Step 5: wrap it into a rectangle.

Step 6: put the pot in order.

Step 7: add some oil, cooking wine, fresh water, salt and sugar.

Step 8: bring to a boil over high heat, bring to a boil over low heat for 15 minutes, and turn off the heat.

Step 9: put a handful of scallion leaves and simmer for 1 minute.

Step 10: knot the scallion leaves on the hundred page bag.

Materials required:

Minced pork: 500g

Louver: 250g

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Fresh: moderate

Ginger: right amount

Scallion: right amount

Chicken essence: appropriate amount

Note: 1. It's best to use 3 fen fat and 7 Fen lean meat. 2. Less soy sauce, light color, good-looking.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cong Xiang Bai Ye Bao