Stuffed sirloin with cheese(ru lao niang li ji )

Stuffed sirloin with cheese

Introduction:

"It's a dish that is cut into pieces after it's finished. It's full of spinach, sweat and cheese."

Production steps:

Step 1: blanch spinach for about 30 seconds in a medium heat, soak in cold water and squeeze out water (the drier the better).

Step 2: slice pork tenderloin and season with salt and pepper. Dice onion, spinach and parsley.

Step 3: add oil, salt, white wine and a little water, add onion and green beans, bring to a boil for about 20 minutes.

Step 4: put cheese on the meat.

Step 5: add spinach to the meat. Finally, roll it up.

Step 6: roll up the meat roll, dipped in high gluten flour.

Step 7: take the pan and add some oil. Fry over medium heat for about 1.5 minutes until colored.

Step 8: add white wine and fry until there is no alcohol taste.

Step 9: add onion soup and cook for 2 minutes until cooked.

Step 10: cut the large meat roll into sections and set the plate.

Materials required:

Pork loin: 400g

Spinach: 40g

Salt: right amount

White wine: moderate

Coriander: 3

Shredded cheese: 60g

High gluten flour: right amount

Pepper: right amount

Green bean and onion soup: 200ml

Note: when using stainless steel pot, preheat the pot with medium and small heat first, then add oil and food materials. Can maximize the degree of non stick pot.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Ru Lao Niang Li Ji