Today to share with you a "oil gluten stuffed meat" homely practice, not balls but shaped like balls, tender and juicy, bite a mouthful of meat, there are likes to learn quickly.
Ingredients: Nitoryu, oily muscles
Accessories: white onion, ginger, millet pepper, spring onion, egg, dry starch
Seasoning: salt, chicken powder, sugar, cooking wine, dark soy sauce, oyster sauce, pepper, watercress sauce
【Oil gluten stuffed meat】—— Delicious and delicious
1. Let's start preparing the ingredients
Prepare 300 grams of meat with two knives, first cut into thin slices, and then chop into minced meat. (Two knives of meat choose two points fat, eight points thin, eat fragrant but not greasy)
Minced meat does not have to be chopped too finely, slightly grainy, it will be more chewy.
2. Marinate the minced meat below
Prepare the shallots in white sections and cut into chopped green onions.
Prepare a piece of ginger, cut into minced ginger and put it together with minced meat.
Add 2 grams of salt, 1 gram of chicken powder, a little sugar, 5 grams of cooking wine to remove fishy, 2 grams of dark soy sauce to remove color, 3 grams of oyster sauce to freshen, 1 gram of pepper, scratch and beat for 2 minutes, beat the sauce into the meat filling.
Add half an egg white, egg white can make the meat filling more smooth and tender, stir evenly in one direction, add a little dry starch when the meat filling is more sticky, stir until the filling is clumped, starch is mainly to increase the stickiness of the filling, not easy to loosen.
3. Start preparing the excipients below
Prepare a few millet peppers and cut into small rings.
Prepare a small piece of ginger, cut into minced ginger and set aside all in the same bowl.
Prepare a few shallots, cut into chopped green onions and set aside.
4. Start stuffing the meat below
Use chopsticks to make a hole in the oil gluten, gently turn a few times to break up the lines inside, and then stuff the meat filling to fill all the gaps inside.
5. Start cooking below
Heat the oil at 60% heat, pour the shallots, ginger and millet pepper into the pot, turn on low heat and stir-fry to create a spicy flavor, add 10 grams of watercress sauce, sauté the watercress sauce until fragrant, and fry the red oil.
Pour in the right amount of water from the side of the pot, add 3 grams of dark soy sauce, 2 grams of salt, 1 gram of chicken powder, a little sugar to freshen, 5 grams of cooking wine to remove fishy, stir well.
After the soup is boiled, put the oil gluten into the pot, cook on low heat for 8 minutes, cook the meat filling, and let the oil gluten absorb the soup into the flavor.
After 8 minutes, turn the heat to collect the juice, and then add a little water starch to increase the concentration of the soup, so that the soup is better adsorbed on the surface of the oil gluten, and the soup can come out when the harvest is viscous.
Put the oil gluten on a plate, sprinkle the green onions evenly and serve.
Well, a soft and juicy oil gluten stuffed meat is ready.