1. Prepare ingredients:
120g water chestnut, 200g tenderloin, 1 egg, 10g minced garlic, 15g light soy sauce, 15ml cooking wine, 2g chicken essence, 3g sugar, 20ml water starch, 15ml cooking oil
Second, the operation process:
1. Cut the horseshoe into thin slices and chop it, to retain the crisp taste, it must be chopped by hand;
The tenderloin should also be cut first and then chopped, and it is good to retain the graininess.
2. Put it in a mixing bowl and start seasoning:
10g of garlic paste (ignore if you don't like garlic taste), 2g of chicken essence, 15g of light soy sauce, 15g of cooking wine, 3g of sugar, 20g of water starch, stir clockwise;
The last 15g of cooking oil locks in the taste and marinates for 15 minutes.
3. Take a plate and put the water chestnut tenderloin in it;
Leave a hole in the middle, like an auspicious peace buckle;
Crack an egg in the middle;
Steam for 15 minutes.
6. After taking out, pour out the soup and hook it with the soup;
Then pour the juice over the patty;
Sprinkle with millet pepper, some parsley, and the food will be beautiful first.
It's a perfect end! #Headline Food# #The dish I miss the most# #Water chestnut# #想蒸肉饼放什么东西进去最好吃呢 #
