The name of Qingshui oil gluten first appeared at the end of the Qing Dynasty, and legend has it that it was first fried by a shitai in the nunnery at the foot of Huishan Mountain in Wuxi! Shi Tai is accustomed to often using raw bran to do vegetarian fasting, once a rich old lady did not come to read the Buddha, the raw bran prepared in advance is nowhere to be used, overnight it is bad, waste of ingredients How to make this! Shi Tai thought about it and thought about opening a frying pan and frying the raw bran. Unexpectedly, there is more oil in the pot, and the small pieces of raw bran specially cut out expand into golden hollow balls in the oil pot, crunchy and fragrant! Receiving unanimous praise from other divisions, this fried raw bran hollow ball was named "oil gluten", so it came from ~ ~ ~
Wuxi people are very fond of eating meat stuffed oil gluten, usually is the table home cooking, if it is the New Year, it is a must, meaning reunion round, because it is round! And braised, so compared to the next meal, I like to eat 2 meals each time! Because it is really delicious, but probably not everyone can get used to it, Wuxi people love sweetness! Really, this one is a little bit sweeter! It can also be regarded as a specialty of Wuxi! Next, I would like to introduce you to the preparation of this local specialty.
【Ingredients】
Ingredients for minced meat: 400 grams of minced meat, 3 grams of salt, 3 grams of sugar, 1 gram of chicken essence, 3-4 grams of light soy sauce, 2 grams of dark soy sauce, 8 grams of cooking wine, appropriate amount of minced ginger, 8-10 pieces of gluten shell
Ingredients for boiling gluten: 2 star anise, 1 piece of cinnamon, salt to taste, sugar to taste (can not be added, depending on the soup situation to add), dark soy sauce 3-5 grams, orchid flower ancient small press peanut oil 20-30 ml, green onion 2-3, water appropriate amount, ginger slices 2 pieces
【Steps】
1, all the above ingredients should be prepared, green onion with green part, wash and then cut into green onion. Cinnamon star anise also needs to be cleaned Oh, cut the ginger into two slices to clean it, and then cut into ginger minced. Try not to omit Ha, go fishy. The ingredients for the meat filling, except for the gluten shell, are poured into the minced meat.
2, clockwise stir evenly, it is best to stir for a while, so that the minced meat is slightly sticky, commonly known as "strength".
3, and then start to focus on ha! Wash your hands first, or with PVC gloves, take a gluten shell, poke the hole with your finger or chopsticks, and then press the soft hole in the shell to the side (there are crisp holes and meridians in the gluten shell), so that the space inside the shell is relatively large and easier to operate. Chopsticks pick the minced meat, from the place where the hole is poked, stuff the minced meat into it, slightly stuffed, but do not stuff it very firmly. Bad taste. Stuff it in slowly, you need patience!
4, all good operation, can make 8. Then prepare the ingredients for boiling the meat to make the gluten.
5, clean and waterless non-stick pan, pour a small amount of peanut oil, super fragrant, turn on the heat, heat the oil, add ginger slices, star anise, cinnamon, stir-fry a few times, wait for the aroma to come out, put in the wrapped meat stuffed gluten.
6: Pour water directly into the water, pour in the soy sauce, and then stir well with a spatula to let the soup end over the gluten. Cover the pot and bring the broth to a boil over high heat, then turn to medium heat and simmer.
7, simmer for 15-20 minutes, look, the oil gluten shell has shrunk on the inside of the minced meat, so when stuffing the meat filling, pay attention to, not too little, not too much, too little, boiled out is not good, and eat is not addictive. Too much, and too strong to affect the taste. Wait for the soup in the pot to dry slightly, taste the soup, and see if you need to add salt and sugar to taste! After seasoning, stir well, continue on medium heat, simmer until the soup is almost dry, the meat stuffed gluten absorbs the soup, and cooks thoroughly!
8, because it is pure meat, so you need to stew for a long time, to cook the meat! It takes some patience! In fact, the approach is not complicated at all. Plate, out of the pot, come to a bowl of rice, eat with rice!
【Tips】
1, the peanut oil used this time, the flavor is more intense, delicious!
2, the seasoning of the meat filling, according to their own taste fine-tuning, but the sugar should not be omitted.
3, then, wrapped in oil gluten, is the process of putting meat filling into oil gluten, need patience, careful.
4, the boiling process if you eat spicy friends, you can add 1-2 dried peppers, together with the oil pot to fry fragrant, unique flavor!